Lemon Curd is a fresh, light and lemony filling or topping that goes great on cakes, cookies, cupcakes or any baked treat!
Curd. Lemon Curd. Really? Do you wonder who named this sweet, lemony, succulent nectar? Because if I could give it a name, “curd” would not be involved. More accurately, I’d name it Most Heavenly Lemony Filling On The Planet In Which I Wish To Bathe Daily. I’m not kidding, if you have never made Lemon Curd before, GO MAKE IT. You will squeal so loudly with excitement that your neighbors will call the police. This stuff is my crack. I could easily incorporate it into any baked good and I am just fine with eating it by the spoonful. There is really nothing better.
Lemon Curd tastes amazing when paired with cookies, cakes (like this yummy Lemon Blueberry Layer Cake!), cupcakes, coffee cake or any other baked good. Use it as a decadent dip for fruit. Throw a dollop into your morning oatmeal. Spread it on a piece of toast. If you love curd and this style of baking, then try Mama Gourmand’s Fluffy Banana Cake with Banana Filling. She shares that the banana filling – like a curd filling – gives this the extra special touch for your favorite banana flavor and that this cake isn’t like banana bread – she was able to come up with a fluffy, light cake to add the banana filling to. I think we should try it!
LEARN TO MAKE LEMON CURD IN THIS QUICK VIDEO TUTORIAL
It is so very easy to make, as well. It requires fifteen minutes of your time and I am personally guaranteeing that whosoever shall taste it will have the memory of it branded into their brains.
I’ll be posting a Lemon Cake in the next week or so that involves Lemon Curd and that will blow your mind. Lemon Poppyseed Cake Cookies are another great way to use Lemon Curd, but you’ll have to grab yourself a copy of Cookie Remix for that recipe (sorry for the tease, but not sorry because you will LOVE THIS BOOK).
However you decide to use the nectar of the gods (a good alternate title), ENJOY!
- 6 tbsp salted butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 egg yolks
- 2/3 cup lemon juice
- 2 tsp lemon zest
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and egg yolks and beat on medium-high speed for 2 minutes. Add the lemon juice and zest and beat until just combined.
- Add the mixture to a medium saucepan and cook over medium-low heat until smooth. Increase to medium heat and cook, stirring constantly, until the mixture is thick and yellow in color, about 10 minutes. Remove from the heat and let cool. Pour into a bowl and press plastic wrap directly on surface to prevent skin from forming. Chill in refrigerator for up to 3 days.