homemade lemon curd

lemon dessert

I like to take some shortcuts when I cook and bake and I haven’t been shy with sharing them. As long as the dish turns out as good as it would if you took the long way, then why not? But there are some things that I would simply never skimp on and homemade lemon curd is one of them.

A good lemon curd should be silky and smooth, tart and sweet. It’s not a time-consuming process, but there are steps that need to be followed in order to get the best curd possible.

lemon curd

Of course, as with all recipes, starting with high-quality ingredients will get you off to a great start. After that, the most important thing to be aware of when making lemon curd is that you might get small pieces of cooked egg that you’ll have to strain out. It’s not a complicated step but it’s an important one that will keep your curd silky smooth.

I’ve had a favorite curd recipe for years. It’s near perfect but occasionally I would get those small egg pieces I mentioned above. Then recently I came across this article from Fine Cooking that promises a foolproof way to make it; I decided to test their method so I could report back to you ;-)

The lemon curd turned out perfectly with not an egg piece in sight. Their method creams the butter and sugar together much like you would do when baking a cake. An extra step but one that really makes a difference!

I’ve also included a recipe to make it in the microwave. It won’t be as silky smooth, but it will still be delicious and miles better than store-bought.

Check back Monday for Lemon Tiramisu, one of the only reasons I make homemade lemon curd in the first place!

homemade lemon curd

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