Happy New Year!
I’m so excited to dive into the loooooong list of international desserts from all over the world that I plan to share with you this year. Some are familiar classics (like today’s homemade lemon curd recipe) and some are more unfamiliar and stretch my idea of dessert.
I’ve got a wide variety of international dessert recipes in the queue for 2017 – cakes, cookies, pies, pastries, sauces, fillings, gelato, paletas, salads, custards, spreads, drinks, breads, and more!
That said, as I mentioned in my last post, with all of the holiday baking I’ve done these past few months, I’m craving lighter desserts.
Or even no desserts! (What?)
In all honesty, I’m really craving salads right now.
So, over the next few weeks I’m making up lots of international “basics” – things that I can eat a bite of here and there to satisfy my sweet tooth but will keep in the pantry last until I want to make a full-fledged dessert again.
All are easy to make, use simple ingredients, and are a-maz-ing.
I used to buy lemon curd once in a while but now that I know just how easy it is to make it at home, I’ll never buy it again!
This homemade lemon curd recipe yields a strong lemon flavor that is delicious, not to mention beautiful, on so many things.
Spread some on a scone or piece of toast.
Drizzle a little over your fruit salad.
Swirl a spoonful in your greek yogurt.
Use it as a pie or tart filling. (Stay tuned for my new free mini tarts ebook – I’ve included a recipe for lemon mini tarts that uses this delicious lemon curd recipe!)
Or eat a spoonful of homemade lemon curd right out of the jar. It’s that good.
When I make a new international dessert, I often look a variety of recipes and create my own that works with the ingredients and measurements I have here in the US. But since lemon curd can be tricky to get right, I decided to follow this Fine Cooking recipe.
This lemon curd recipe took about 10 minutes to make and has a strong, tart lemon flavor and thick-but-not-too-thick consistency.
Easy homemade lemon curd
Zest and juice lemons so you have 1 tsp grated lemon zest and 3/4 cup lemon juice.
Separate 2 large eggs and set another two (whole) eggs aside.
Chop up 6 Tbsp of room temperature butter and place into a mixing bowl with 1 cup sugar.
Beat butter and sugar until light and fluffy.
Then add the 2 egg yolks and 2 whole eggs and beat again until throughly combined.
Add the 3/4 cup lemon juice. I used a strainer because there were a few small seeds that I couldn’t get out with a spoon.
Stir the mixture and then pour into a saucepan. Don’t worry if the mixture looks curdled after you add the lemon juice. It will smooth out once the butter melts.
Heat the mixture over low heat, stirring constantly until it looks smooth and thickens up.
Turn up heat and keep stirring until the lemon curd reaches 170 F.
To test whether your lemon curd is ready, dip a wooden spoon in the mixture, then turn it over. Does the mixture cover the back of the spoon? If so, run your finger over the spoon (be careful, it’s hot). If you can clearly see where you ran your finger over the back of the spoon, it’s ready (see below).
Take the lemon curd off the heat, add the lemon zest, and stir.
Let the lemon curd cool for a bit, then pour into a sterilized jar. Cover tightly.
Lemon curd will last about 1 week in the fridge or 2 months in the freezer.
My recommendation? Make this luscious homemade lemon curd now and you’ll be ready to whip up some lemon mini tarts when my new ebook comes out next week!
For delicious dessert photos – and often a preview of what’s coming on the blog – join me on Instagram. I’m on Pinterest, too, and have boards full of mouth-watering desserts of all kinds…plus a few veggie and salad boards. 🙂
This bright, smooth, tart lemon curd is perfect on scones, swirled into greek yogurt or as a tart filling. Make it up now and store it in the freezer until you're ready to use it!
- 6 Tbsp butter (softened, unsalted)
- 1 cup sugar
- 2 eggs (whole)
- 2 egg yolks
- 3/4 cup lemon juice
- 1 tsp lemon zest
Zest and juice lemons. Separate 2 large eggs and set another two (whole) eggs aside.
Place butter and sugar in a mixing bowl and beat until light and fluffy. Add egg yolks and whole eggs and beat until throughly combined.
Add lemon juice (use a strainer if you still have bits of seeds in the juice). Stir the mixture and then pour into a saucepan. Don’t worry if the mixture looks curdled after you add the lemon juice. It will smooth out once the butter melts.
Heat the mixture over low heat, stirring constantly until it looks smooth and thickens up a bit.
Turn up heat and keep stirring until the lemon curd reaches 170 F. When it coats the back of a spoon and leaves a clear mark when you run your finger over it, take it off the heat (see photos above).
Add the lemon zest and stir. Let the lemon curd cool for a bit, then pour into a sterilized jar. Cover tightly. Lemon curd will last about 1 week in the fridge or 2 months in the freezer.
Recipe credit: Fine Cooking
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