FRESH LEMON CURD
Oh how we love fresh Lemon Curd! You can buy expensive jars of this in the gourmet section of your local market, but it is just so dang easy to make a batch of fresh! Lemon Curd is super rich, creamy and buttery, slightly thicker and packs a more intense lemony sweet & tart “punch” than regular lemon pudding or the filling in Fresh Lemon Bars.
This is perfect for filling shortbread cookies, drizzling on buttermilk pancakes, perfect with fresh blueberries in crepes, or as a wonderful filling for your favorite yellow or white layer cake.
When I was a young girl and only in love with anything chocolate, it puzzled me that anyone would pick lemon over chocolate in any form - cookies, cakes, candies....and then my taste buds grew up, and now I understand! And as much as I love fresh lemon bars, or lemon meringue pie, they pale in comparison to Fresh Lemon Curd!
This super rich, creamy and buttery treat is so super easy to make, it's hard to believe that anyone would buy the expense jars of this in the gourmet section of your local market! A few ingredients, a few minutes, and you'll be enjoying this faster than you can imagine!
EASY AND FAST TO MAKE! TIPS & TRICKS FOR THE BEST LEMON CURD EVER!
LEMON CURD RECIPE VARIATIONS:
HOW TO USE FRESH LEMON CURD:
Of course, I never have any shortage of volunteers to eat this with a spoon or lick their fingers! Move over chocolate - there's a new favorite in town!
4 large egg yolks (room temperature)
2/3 cup granulated sugar
Zest from 3 fresh lemons
1/3 cup fresh lemon juice (about 3 lemons)
1/8 teaspoon salt
6 Tablespoons unsalted butter (softened to room temperature)
HOW WE MAKE THIS:
RECIPE TIPS & TRICKS:
Original recipe created May 2015; revised and reposted March 2023.
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