Updated Dec 12, 2018Chatelaine
- Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on high, until creamy, about 1 min. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.)
- Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 to 5 min. Serve warm or store in jars. Refrigerate up to 5 days.
Switch Up This Lemon Curd Recipe:
Tangy curd variations to suit every taste.
Instead of lemon juice, use lime juice.
Reduce sugar to 1/2 cup. Reduce lemon juice to 1/4 cup. Stir 1/2 cup clementine juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.
Reduce lemon juice to 1/4 cup. Stir 1/2 cup grapefruit juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.
5 Ways To Use Lemon Curd:
Citrus Meringue Tarts
Bake individual tart shells according to package directions. Fill shells with any curd. Top with mini-marshmallows. Bake at 350F until marshmallows are lightly golden, 3 to 5 min.
Serve Rich Lemon Curd over homemade blueberry or raspberry pancakes.
Spoon some curd into a small bowl. Layer with Greek yogurt and granola.
Fold Lime Curd into homemade whipped cream. Serve over blueberry pie, scones or gingerbread.
Freeze Rich Lemon Curd until firm.