How to make an Easy Lemon Curd

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Summer’s here and to celebrate the taste of sunshine, I’m going to share with you how to make an easy lemon curd! I have to be honest, the only reason I’ve made this today is because I fully intend to make Sourdough lemon rolls with it, and it’s so good I had to share. Lets go!

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My husband ADORES lemon curd. Well, lemon anything actually. So when I came across a dessert/breakfast that took cinnamon rolls and replaced the cinnamon with lemon curd, I knew he’d say yes!

We try to have a Saturday treat breakfast so I get to stretch my baking skills and make things that I don’t make on a regular basis.

So I thought I’d knock up this easy lemon curd ready for the weekend!

Why I love this easy Lemon Curd Recipe

• It’s easy. Like, super easy. 4 ingredients. Less than 5 mins to make. What’s not to like!?
• It’s a small batch recipe, so if you’re a small family, or live alone, it’s not overwhelming.
• Having said that, it’s easy to double or triple if needed.
• It keeps for a few weeks in the fridge, although ours doesn’t ever make it that long
• Since I keep a stocked pantry, I always have the ingredients on hand to whip up whenever the craving hits (usually my husband..)

Starting the ‘Grandma’s lemon curd recipe’ for my family

I also love this recipe because I want to make cooking from scratch easy wherever possible. I have one eye on the future generations and I want my kids and grandkids to use this recipe and love it. Hopefully, they’ll pass down Grandma’s lemon curd recipe because it is easy and just plain yummy!!

How long does lemon curd last in the fridge?

This small batch will last around 2-3 weeks in the fridge, if you can make it last that long..

Do you let lemon curd cool before refrigerating?

Yes, allow to cool before placing in the fridge, but that’s good practice with anything cooked, so it doesn’t alter the internal temperate of the fridge too much.

Why does my lemon curd taste eggy?

The eggs have cooked going into the hot butter and sugar. I’ve had scrambled egg lemon curd before!! I have strained the eggs out with a sieve and still used it. The best way to avoid this on the easy method is to remove the pan from the heat for a few seconds and then beat the eggs really well as soon as the hit the pan.

What You’ll Need

• A saucepan
• Digital scales – I use this basic one
• A wooden spoon
• A sterilised jar to store in

Ingredients

• Granulated Sugar
• Lemons
• Butter
• Eggs

Method

• Truly a one pan dish, place the saucepan on the digital scales and tare to zero.
• Add the sugar, the butter and the lemon zest and juice to the saucepan.

• Place on the hob and turn on to a medium heat. Melt the butter and sugar together.
• Meanwhile beat the eggs really well. (almost a one pot dish..;))
• Once melted, remove from the heat for a few seconds and then add in the eggs. Whisk Vigorously! Place back on the heat and keep whisking.
• Bring to a boil for around a minute.
• You will see the liquid start to thicken up. (it will thicken more as it cools)
• Once it covers the back of a spoon, remove from the heat and place into a sterilised jar and seal with a lid right away.

• Allow to cool, then keep in the fridge.

This lemon curd is a great recipe to have in the book to be able to whip up a quick dessert or to try new recipes, like the Sourdough Lemon rolls. See how they turn out in the next post….

What’s your favourite easy recipe to whip up in a flash? Let me know in the comments. As ever, share this post if you like it! Thanks friends x

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