Hi Bold Bakers! As a baker, there are just some recipes that you need — what I call “Master Recipes.” They are those recipes you go to for your baking basics, like yellow cake, buttercream frosting, and now you have one for lemon curd — perfect for my No-Bake Lemon Meringue Cheesecake! Already have an account? Lemon curd is a funny creature because it is both zippy and creamy at the same time. The lemon juice gives it acidity and the eggs and butter make it creamy. Think of lemon curd like a custard but made on lemon juice rather than cream. Some people experience the egg white cooking when they make the curd and it shows through. I have had this happen to me before, so I sought a recipe that this wouldn’t happen in. A little tip is to keep your eggs at room temperature so they are not cold going into your hot lemon mix. Worse comes to worst the egg white cooks a little and in that case, all you have to do is strain it out. Presto chango! Lemon curd has so many uses. It can be smeared on Scones. It is one of the main ingredients of Lemon Meringue Pie. And it is in my Big & Bold Lemon Meringue Cake. Regardless of what recipe you use it in you should already have a jar of it in the back of your fridge for baking emergencies. Also, be sure to watch my video on the best way to juice a lemon to get the most out of your citrus.
Short On Time?
Not everyone has the time — or patience — to make a Lemon Curd the old fashioned way. And, as I always say, work smarter — not harder. Make my Microwave Lemon Curd!
Can’t Eat Eggs?
If you can’t eat eggs, or just choose not to, you don’t have to sit out making a lemon curd of your own! Make Liv’s Vegan Lemon Curd!
