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Lemon Curd Filling
Excellent recipe - tried and true - I used this curd in a mini lemon cookie cup recipe
IT WAS FANTASTIC !
Two versions of this homemade lemon curd/filling always needed for those thumbprint cookies etc...
** STOVETOP VERSION **
Ingredients:
Juice of 2 medium sized Lemons ( 3 will be too sour)
6 large Eggs
3/4 cup to 1 cup of Sugar (depends on how sweet you want it to be, add gradually)
1/2 cup butter or 10 Tablespoons
grated zest of the 2 Lemons
Directions: Use a double boiler. On medium heat, mix and stir together the lemon juice, eggs and sugar till blended. Then add the butter and whisk till it becomes thick and smooth. This will take about close to 10 minutes. Use medium fire and make sure the custard doesn’t boil. Lastly add the lemon zest.
http://bakingproject.com/recipe-index/
** MICROWAVEABLE VERSION **
Ingredients
3/4 cup (6oz/170g) sugar
3 eggs + 1 egg yolk
zest of 2 lemons
1/2 cup (4floz/115ml) fresh lemon juice
1/2 cup (4 oz/115g) butter , melted and cooled slightly
Instructions
In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
Microwave the lemon and egg mixture for 3-4 minutes in 45-second intervals, stirring between each interval until the mixture is thick. What you're looking for is the lemon curd to be just thick enough to coat the back of a spoon.
Transfer the lemon curd to a bowl and cover with a layer of cling wrap, directly touching the curd. This will keep the curd from forming a skin. Allow for full cooling.
When cool, cover and refrigerate the lemon curd.
The curd will keep covered in the fridge for up to 3 weeks.
Adapted From:BiggerBolderBaking
TIPS AND TRICKS TO MAKING QUICK AND EASY MICROWAVE LEMON CURD:
** STOVETOP VERSION **
Ingredients:
Juice of 2 medium sized Lemons ( 3 will be too sour)
6 large Eggs
3/4 cup to 1 cup of Sugar (depends on how sweet you want it to be, add gradually)
1/2 cup butter or 10 Tablespoons
grated zest of the 2 Lemons
Directions: Use a double boiler. On medium heat, mix and stir together the lemon juice, eggs and sugar till blended. Then add the butter and whisk till it becomes thick and smooth. This will take about close to 10 minutes. Use medium fire and make sure the custard doesn’t boil. Lastly add the lemon zest.
http://bakingproject.com/recipe-index/
** MICROWAVEABLE VERSION **
Ingredients
3/4 cup (6oz/170g) sugar
3 eggs + 1 egg yolk
zest of 2 lemons
1/2 cup (4floz/115ml) fresh lemon juice
1/2 cup (4 oz/115g) butter , melted and cooled slightly
Instructions
In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
Microwave the lemon and egg mixture for 3-4 minutes in 45-second intervals, stirring between each interval until the mixture is thick. What you're looking for is the lemon curd to be just thick enough to coat the back of a spoon.
Transfer the lemon curd to a bowl and cover with a layer of cling wrap, directly touching the curd. This will keep the curd from forming a skin. Allow for full cooling.
When cool, cover and refrigerate the lemon curd.
The curd will keep covered in the fridge for up to 3 weeks.
TIPS AND TRICKS TO MAKING QUICK AND EASY MICROWAVE LEMON CURD:
-- DO NOT be tempted to use store-bought lemon juice, you need the fresh flavor and acidity provided by real lemons to make the right flavor
-- To easily juice your lemons, use a fork or a reamer to get out all that juice
-- Use a small microplane to zest your lemons, this way you get the most zest and leave behind the bitter pith of the lemon
-- Always start with room temperature eggs
-- Use coconut sugar to make this with an unrefined sugar
-- Strain your lemon curd after its cooked to ensure there are no bits of cooked egg or lemon seeds.
Copyright 2001-2025 LoriAnn.
