Lemon Curd is easy to make, and takes very little time. It keeps in the refrigerator for approx. 2 weeks, but it won't last that long!
Lemon Curd
(printable recipe at end of page)
1/3 cup Sugar
2 teaspoons Cornstarch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs, beaten
Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
Add butter and stir.
Stir while it becomes thick and bubbly.
Add half of the lemon mixture to the eggs. Stir.
Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Once you make this, you will wonder where it has been all your life! Lemon Curd has so many uses. It can be filling in a layer cake, it can be spread on biscuits or toast. It is awesome in puff pastry, parfaits and cookies. They are so many uses! How will you use your Lemon Curd? Tell me about it on my Instagram page!
Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.
#FarmersMarket Wednesday Recipes
Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook
Mom's Zucchini Bread by Books n' Cooks
Peaches & Cream Protein Smoothie by Tip Garden
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures
Roasted Eggplant with Tahini by Caroline's Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla
You can find The Freshman Cook on these pages:

Lemon Curd
INGREDIENTS:
- 1/3 cup Sugar
- 2 teaspoons Cornstarch
- 2 teaspoons Lemon Peel, finely shredded
- 1/4 cup Lemon Juice
- 1/4 cup Butter
- 2 Eggs, beaten
INSTRUCTIONS:
- Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
- Add butter and stir. Stir while it becomes thick and bubbly.
- Add half of the lemon mixture to the eggs. Stir.
- Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Created using The Recipes Generator
I tried the lemon curd today, omg the recipe came out perfectly smooth. I made it so I can use it on a cheesecake I made. aI did sample the lemon curd and it was like velvet waves dancing in my mouth. A perfect balance between tangy and sweetness like types of pickles. I can see topping off a nice vanilla ice cream or a simple butter pound cake or a scone. yum yum!
ReplyDelete