Whole Lemon Curd Recipe
User Reviews
4.7
141 reviews
Excellent
Whole Lemon Curd Recipe
Report
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.
Share:
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
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!
Genuine Reviews
User Reviews
Overall Rating
4.7
141 reviews
Excellent
Other Recipes
You'll Also Love
