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Lemon Curd
Olive
Sweet and tangy lemon curd is perfect filling for doughnuts and rich cakes. It goes well for scones and biscuits, too!
5
from 1 vote
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Course
Filling
Cuisine
American, British
Equipment
Grater
Portable Double Gas Burner
Ceramic Mixing Bowl
Stand Mixer
Sauce Pan
Countertop Infrared Burner
Mason Jar
Personal Fridge
Teaspoon
Ingredients
3
pcs
Lemon
1½
cups
Sugar
1
stick
Unsalted Butter
room temperature
4
pcs
Eggs
extra large
½
cup
Lemon Juice
3-4 lemons
⅛
teaspoon
Fine Salt
Instructions
Remove the zest of 3 lemons, using a fine grater or microplane.
3 pcs Lemon
Add to the sugar and mix well.
1½ cups Sugar
Cream butter and lemon-sugar in the mixer until light and fluffy.
1½ cups Sugar
Add the eggs, 1 at a time, and then add the lemon juice and salt.
4 pcs Eggs
Mix until combined.
⅛ teaspoon Fine Salt
Tranfer the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
Remove from the heat, cool then transfer to jars/containers with cover.
Keep in the refrigerator.
Keyword
homemade cake filling, homemade lemon curd, homemade pastry filling, how to make lemon curd, lemon curd
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