What Exactly Is Lemon Curd?

Lemon curd is a cross between lemon pudding and lemon sauce. My version is low FODMAP, gluten free and lower in calories. Yay!

What Can You Use It For

I use my lemon curd as a layer cake filling, a thimble cookie filling, or an angel food cake topping. Some bakers use it as a filling for lemon pie. Considering that boxed lemon pudding and pie filling has disappeared from grocery store shelves, it’s a good time to make my own lemon curd for all the reasons mentioned above. By the way, if gluten free lemon curd is not your issue, but lactose is, then use a vegan butter or coconut oil instead of butter. Your lemon curd will then be lactose free lemon curd.

Don’t Freak Out But My Method is NOT Typical

My method for making lemon curd is now done differently from before after reading a recipe where the butter went in with the sugar and lemon juice and the eggs were added to the mixture after the butter had melted. WHAT? That is NOT how most lemon curd recipes work.

BUT what if it could work? This new method takes half the time. Six minutes as opposed to 15 to 20 minutes. Who wouldn’t want to make this easy, fast version. Soooooo, I made it the new way and it turned out a lovely, lemon yellow, creamy thick lemon curd to die for. I AM NOT KIDDING. It was magic!!! OK not magic because you still have to keep it on low all the time while constantly stirring, but otherwise, this quicker way is a wonder.

How Difficult Is It To Make?

Well now, with my amazing new method, it’s a lot simpler and quicker. Because I have a ceramic glass top stove, I find I still must keep my temperature on low, otherwise it cooks too fast and my yolks curdle. If your stove has a good reliable simmer, that is a good temperature to keep your curd while you are cooking and constantly stirring it.

Lemon curd is still a bit temperamental, so pay attention as you constantly stir. (I tend to let my mind wander, so I often tell Alexa to remind me not to daydream while stirring. lol.) If you still are afraid to make this, here is Trader Joe Lemon Curd, but I’m telling you, it cannot compare.

Ingredients:

1/2 cup white sugar (or 1/4 cup sugar and several packets of your fav low calorie sweetener. I use Equal,)

1/4 cup fresh lemon juice ( 2 large lemons) (I use seed free organic lemons)

1 tsp. lemon zest

5 Tbsp. unsalted butter, cubed (I use Kerrygold Irish butter (Use vegan butter or coconut oil for a lactose free lemon curd.)

1/4 Tsp sea salt

3 large eggs

1 large egg yolk (Slightly beat the eggs and yolk with a fork before adding it to the saucepan)

Directions:

Place sugar, salt, lemon juice, zest, butter into a 2 quart sauce pan ( non- reactive or stainless steel ). Constantly whisk all these ingredients together over low/simmering heat until the butter has melted.

Keeping the heat on a low simmer, whisk in the slightly beaten eggs and yolk and continue to stir constantly ,using a wooden spoon or spatula, until the mixture coats the back of a spoon. This can take 6 to 8 minutes.

Do not let the mixture boil at any time. You do not want your curd to curdle, so a low simmer and constant stirring will prevent that.

Once the curd has thickened, take it off the heat. Pour it into a clean pint size mason jar. Place a piece of plastic wrap on top to prevent a skin from forming. Or not. Some people don’t care if a skin forms on top, and they just stir it in before using.

Refrigerate your curd for at least an hour before using or until it is nice and thick and cold. It will keep tightly covered in the refrigerator for a month! Well that is if you haven’t eaten it all up the first few days. lol.

Right now I am making it to top my angel food cake. I top the cake with a dollop of lemon curd and a dollop of fresh whipped cream OR I cut my cake into layers, fill the bottom layer with lemon curd and whipped cream and also use whipped cream on the top layer. So yummy.