Simple & Sweet Citrus Curd

Lemon curd is one of those staple recipes that is just so versatile. Plus, you can swap the lemon for any other citrus fruit to try something a little different. Perhaps you could make a grapefruit or a lime curd?

The curd can be used in a lemon tart or lemon meringue pie, or, if you’re feeling adventurous, a crowd favorite in the Kitchenware Collective office is vanilla cupcakes with a lemon curd filling topped with buttercream frosting!

With only 4 ingredients, it just couldn’t get any easier!

Lemon Curd

  • Difficulty: easy
  • Print

3 lemons, juiced
4 eggs
1 cup caster sugar
125g butter, chopped

Whisk eggs and sugar together in a heatproof bowl until combined.

Juice lemons. Add lemon juice into the egg/sugar mixture. Whisk until combined.

Fill a saucepan with water and bring to boil. Place the heatproof bowl on the saucepan to create a double boil.

Cook the mixture for 20-25 minutes while constantly stirring until mixture has thickened.

Remove curd from heat and whisk in butter. Leave curd to cool.

Note: The curd does not need to be baked. If making a tart you can simply fill your pre-cooked tart case with curd and put it in the fridge to set. It’s that simple!

Recommended Product
Low Round Casserole – Lemon Yellow

If you’re making the curd ahead of time, you can store the cooled curd in a Kilner jar for later use.

Recommended Product
Genuine Preserve Jar – 500ml

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