Easy Classic Lemon Curd: So easy to make, this simultaneously sweet and mouth-puckeringly tart lemon curd sauce is the perfect topping for cheesecake, ice cream and sponge cake. Layer in parfaits or between cake layers. Or just grab your spoon!

This simple recipe uses four fresh ingredients you probably already have on hand: lemons, butter, sugar and eggs.

True confession. If you’d mentioned ingesting Lemon Curd when I was a kid I probably would’ve freaked out.

Remember Little Miss Muffet who sat on her tuffet, eating her curds and whey?

Yeah curds. 

So little kid me, thought curds were…

CAT FOOD. (Eek!)

Friends, lemon curd is most decidedly NOT Purina Cat Chow.

(If you’re confused about Miss Muffet, apparently I am too. When I initially wrote this post, I was remembering Little Miss Muffet from my childhood as the kitty cat in Beatrix Potter’s book. However the Beatrix Potter cat is Miss Moppet. Miss Muffet was a little girl in the Mother Goose nursery rhyme I mentioned. My thanks to a reader here who kindly pointed out to me that Miss Muffet and Miss Moppet are two different characters! Somehow I morphed them into one. Eek.)

Curds are actually just the soft, white substance formed when milk sours, often used to make cheese.

And classic Lemon Curd is one of the creamiest most delightful culinary creations ever. Great as a fruit dip, layered in parfaits, slathered between cake layers, or as an ice cream or cheesecake topping. Try dipping my Gingersnaps in them….utter bliss!

Why not slurp it from a spoon? (Not that I’d know anything about that.)

Lemon Curd is simultaneously sweet and mouth-puckeringly tart. Eggs, fresh-squeezed lemon juice, sugar and pure butter combine to silky smooth perfection. Lemon Curd is fit for royalty. (Suitable for the likes of you and me.)

This easy version from Southern Living includes both a microwave and stove-top version, your choice. Cooks for a measly 5-7 minutes in the microwave or 14-16 minutes on the stove-top.

You may also like: Candied Lemon Cheesecake

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Easy Classic Lemon Curd Recipe

Classic Lemon Curd: simultaneously sweet and mouth-puckeringly tart. Eggs, lemon juice, sugar and pure butter combine to silky smooth perfection.

Course Dessert Dip/Topping

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 2

Author Allie Taylor

Ingredients

• 6 fresh lemons
• for 1 cup of fresh lemon juice and 2 tablespoons of lemon zest
• 1/2 cup butter softened
• 2 cups sugar
• 4 eggs

Instructions

• Grate enough zest from lemons to get 2 tablespoons.
• Squeeze lemons 'til you get the 1 cup needed.
• Separately, in a microwave proof bowl, beat butter and sugar with an electric mixer 'til blended.
• Beat in eggs, 1 at a time, blending just until incorporated.
• Slowly add lemon juice, beating at low speed until blended.
• Stir in lemon zest.
• (At this point, it will look curdled.)
• Microwave Method:
• Microwave at high for 5 minutes, stirring once every minute.
• Then microwave a little longer, stirring at 30 second intervals, just for 1-2 more minutes.
• Lemon curd will thicken and coat the back of a spoon, and start to mound slightly.
• Cover warm curd with plastic wrap directly on it (to prevent a film from forming).
• Chill a minimum of four hours or 'til firm.
• Refrigerate in airtight container for up to 2 weeks.
• Stove-top Method:
• Cook in a heavy saucepan over medium heat.
• Whisk continuously for 14-16 minutes.
• Lemon curd will thicken and coat the back of a spoon, and start to mound slightly.
• Cover warm curd with plastic wrap directly on it (to prevent a film from forming).
• Chill a minimum of four hours or 'til firm.
• Refrigerate in airtight container for up to 2 weeks.

You may also enjoy this classic: Lemon Poppy Seed Bread w/Almond Glaze

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