Whole Lemon Curd Recipe
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Skip the fuss and make a lemon curd recipe that uses whole lemons — entire Meyer lemons — for a lemon curd that's perfect for any recipe.
Course:
Dessert
Cuisine:
American
Servings: 2 cups
Ingredients
- 2 medium Meyer lemons, roughly chopped and seeds removed
- 1 cup (8 oz/225 g) granulated sugar
- 3 large eggs
- 3 tablespoons (1½ oz/43 g) butter, diced
Instructions
-
Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed, about 2 minutes.
-
Strain the mixture into a saucepan, pressing to extract as much liquid as possible.
-
Discard the solids, rinse the strainer and set it over a clean bowl near the stove.
-
Gently heat the lemon mixture over low heat, stirring constantly, until the mixture begins to thicken, about 4 minutes.
-
Immediately strain the curd to stop the cooking. Add the butter and stir to combine.
-
Cover and refrigerate until ready to use. This curd will keep in the refrigerator for up to 1 week.
Recipe Notes
- Be sure to use Meyer lemons for this recipe. Because they are not bitter and almost have a creamy flavor, making them great for this recipe.
- Don’t skip the step of straining the curd before you cook it. Straining the curd will keep it from becoming too bitter, and it helps you see if any egg curds are starting to form when cooking.
- This curd is lovely spread in between lemon cake layers or with my lemon pound cake.
- Try this on a pavlova before you add whipped cream and berries.
- You can gently swirl this curd into my homemade vanilla ice cream base before freezing to make Lemon Creamsicle Ice Cream!