Lemon curd has a tart yet sweet flavor, and with a thick and creamy texture its perfect for filling everything from pie shells, pavlova, cake filling, to enjoying in a dish on its own.
Lemon curd and lemon filling are similar in their ingredients, except lemon filling contains a starch. Cornstarch is used as a thickener, whereas in lemon curd the mixture is cooked until most of the moisture has evaporated resulting in a thick dense consistency. Which is what makes this lemon curd recipe so smooth and creamy tasting.
- 3 eggs
- ½ - 1 cup sugar, to taste
- ½ cup lemon juice
- ¼ cup butter, margarine or coconut oil, melted
- 1 Tbsp lemon zest
- Set up a double boiler (use a bowl over a pot of boiling water if you don’t have a double boiler set), and keep water on high boil. Using a double boiler prevents eggs from heating to fast and curdling and cooking into a scrambled eggs mess).
- Into the top of the boiler, whisk together eggs and ½ cup sugar. Then add in lemon juice, butter and zest. Once curd starts to thicken, taste mixture and add more sugar if desired. This whole process, you must be continually whisking until mixture has completely thickened, about 15 minutes. At the end you can always (slowly) whisk in some lemon juice if you want it more tart.
- Once thick, remove from heat and pour into another bowl. Cover surface with plastic wrap (to prevent a skin from forming), and refrigerate until cold and ready to use.