Simple Lemon Curd

Somehow managing to be tangy, sweet AND tart all at the same time, this Simple Lemon Curd really is the ultimate filling for your cakes.

I honestly feel like lemon curd really doesn’t need much of an introduction, other than to say that shop-bought versions really do pale in the face of a proper homemade curd.

I actually can’t remember where the core DNA of my version originally came from – I have been making it for that long – but, whenever I whip up a batch, I always send up a silent prayer of thanks to whoever brought it into my life.

My Simple Lemon Curd can be ready in mere minutes and it is perfect sandwiched in a sponge cake, hidden away in the core of my Lemon Meringue Cupcakes or even drizzled over your favourite ice cream.

But without much further ado, let’s get stuck into making some…

This recipe makes 200g of Simple Lemon Curd.

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Simple Lemon Curd


  • Author: Mr Baker's Cakes
  • Prep Time: 10mins
  • Cook Time: 20mins
  • Total Time: 30mins
  • Diet: Vegetarian

Description

Somehow managing to be tangy, sweet AND tart all at the same time, this Simple Lemon Curd really is the ultimate filling for your cakes.


Ingredients

Units Scale
  • 2 medium unwaxed lemons
  • 100g caster sugar
  • 50g butter
  • 2 eggs, beaten

Instructions

Begin by zesting and juicing your lemons, before placing both the zest and the juice in a large heatproof bowl over a pan of simmering water.

Add the sugar and the butter, and continue to stir occasionally until the butter has completely melted.

Begin whisking the mixture, before gradually pouring in the beaten eggs.

Continue to whisk the mixture for around ten minutes until it has thickened to the desired consistency.

Pass the curd through a fine mesh sieve into a clean bowl and cover with cling film until ready to use.

Notes

If making in advance, your curd can be refrigerated in a sterilised jar for up to 2-3 weeks. Learn how to sterilise jars at this link.

If you would like to adapt this recipe to make other types of curd, you will need around 8tbsps of fruit pulp or juice to replace the lemon juice and zest.

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