Lemon Curd

Sunday August 26, 2012

Elemental Custard

Fact: I totally make this all the time and eat it straight out of the fridge.

You should too. You'll make more friends. That might be a lie, but you should make it all the same. If someone made me lemon curd I would totally be their friend.

Elemental Custard

Lemon curd is like heaven on Earth. It's delicious. It's creamy. It.. doesn't last that long. Use it in cakes! In cupcakes! make a lemon meringue pie! OR... you could just make some ice cream with it? That's what I did.

This lemon curd is more tart than other versions, if you like something sweeter, use meyer lemons or add more sugar (an extra 2-4 tbsp)- but if you are like me and like the tangy version use the options for less sugar.

Recipe: Luscious Lemon Curd

Makes ~1 cup


zest of 2 lemons
jucie of 2 lemons (~1/2 cup)
1 - 3 tbsp cornstarch*
4 eggs
1/4 - 1/2 cup sugar (depending on how tangy you like your lemon curd!)
2-4 tbsp water (depending on the amount of cornstarch)
1/4 cup sunflower oil

*Note: 1 tbsp of cornstarch if using as a spread, if you want to fill a cake I suggest using 3 tbsp of cornstarch to make sure it is not too liquidy.


Add eggs, oil, lemon juice, rind and sugar to a saucepan and whisk CONSTANTLY over medium heat for ~10 min or until mixture is thickened and almost boiling.

Mix the cornstarch with 2 tbsp of water to dissolve before stirring into the curd. Stir until mixture thickens more. Remove from heat and pour through a mesh sieve to strain out the lemon peel and any egg white bits. Let cool before transferring to a jar and refrigerating.


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