Hey guys and welcome back to the blog! I have an exciting lemon curd recipe for you today that is scrumptious. I seriously could not stop eating this stuff and I love how easy this recipe is! This lemon curd recipe uses whole eggs which I also love because I don’t have to go through the pesky process of separating the egg yolks from the egg whites! Isn’t that lovely?? That has always been one of my least favorite things to do while baking.
This lemon curd has a ton of butter in it which sounds kind of gross, but I promise it absolutely makes this lemon curd different from the rest of the recipes you would find on the internet! All that butterfat gives the curd a wonderful creamy texture that feels great on the palate and isn’t too sour. It is that perfect blend of cream and citrus and I think it might be the best lemon curd recipe that I have come across. One of the best aspects of this recipe is that it does not include any gelatin which I honestly prefer.
Gelatin is kind of gross and even though you could substitute it with another option, this curd completely thickens on its own into a spreadable consistency. This is a great recipe to use for cakes or even for tarts, which is what I will be using this recipe for first. Feel free to switch out the lemon juice for orange or even grapefruit. I hope you enjoy!
- 230 Grams Lemon juice
- 7 Lemons, zested and juiced
- 207 Grams Sugar
- 5 Whole eggs
- 3 Sticks Butter, room temperature
- Place lemon juice, sugar, eggs, and zest into a medium-sized pot. Heat over medium heat until bubbling, mixing constantly. Take care that the curd does not burn on the bottom of the pot. Once the mixture has thickened, add in the butter and mix together until fully emulsified. Strain and then place into a container, cover in plastic wrap to prevent a skin and then place into the fridge to set up. Use immediately or keep in the fridge for up to two weeks.