This Lemon Curd is just plain delightful. The sunshine-hued sweet blends the creaminess of butter, the tartness of citrus, and the richness of egg yolk to make a treat fit for high tea. Or eating right out of the bowl while you sit in sweatpants on the couch. I won’t judge you.
I whip up a batch of this atleast once a month because both the fella and I love it so much. I also really appreciate when you can’t distinguish whether something is a brunch food or a dessert, and this Lemon Curd recipe falls squarely in that category. It’s lovely layered in a parfait with berries or granola, swirled into ice cream, and on top of scones, shortbread, and pancakes. It also happens to be SIBO and Paleo-friendly.
If you want to make things easy on yourself, I highly suggest you invest in a microplane as it will make a much quicker job of zesting lemons. For years I zested lemons and other fruit on a traditional fine grater and hated every second of it until I finally broke down and bought a microplane. I have this one from Amazon and use it weekly. As of this posting it’s about $9 and it takes up very little space in your pantry drawer. I zest the lemon peel right into a storage container that I keep in my freezer, so if I’m feeling extra lazy when I make a batch, I generally have enough stored to just skip that step.
I have played around with this recipe alot to get it to the correct consistency and flavor. I prefer to use raw honey when I make it, which necessitates 8 large egg yolks (I know!) to get it to set properly. If you are swapping out the honey for Stevia, I find that 6 egg yolks work well.
Stored properly in the refrigerator, this Lemon Curd should keep for about a week.
- .5 cup unsalted butter
- .5 cup lemon juice
- .25 cup lemon zest
- .25 cup raw honey
- 8 egg yolks
- Melt butter over low heat.
- Remove butter from heat and whisk in lemon juice, lemon zest, and honey until well-incorporated.
- Add egg yolks and return to low heat, whisking continuously until curd begins to thicken.
- Remove from heat and strain through a fine mesh strainer into a glass storage bowl, using your whisk to help move the curd through the strainer.
- Let your mixture cool before popping in the fridge.
The curd will thicken slightly in the fridge and will become slightly more granular as it cools. Give it a quick stir before spooning onto other dishes and it will be velvety smooth.
If you prefer to use Stevia in place of honey, I find that the curd thickens nicely with only 6 eggs.
Courses Breakfast, Dessert