The sun is so bright early morning, and I am getting summer vibes already. Mayer lemons are the first thing that pops into my mind when I say summer. What better than a crumbly tart filled with golden lemon curd? Butter, sugar, and lemon combine to give you a rich yet light melt-in-mouth curd. We all loved it.
The lemon curd was something I dreaded preparing all along, as I wanted to avoid tasting chunks of egg yolk or leaving the yolks undercooked. However, this easy recipe for a smooth curd bursting with flavor put my fears to rest.
There are a variety of uses for this lemon curd. Drizzle over your crepes or use it as a filling in your cupcakes. It lifts any mundane dessert and breathes in life or rather freshness.
The trick to a smooth lump free curd is consistent low heat and continuous whisking.
Have you made curd of any other flavor?
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
- Eggs 2
- Egg yolks 2
- Butter 120 gms
- Sugar 150 gms
- Lemon juice 4 tbsp
- Lemon zest 1 tbsp
- Tart shells 6-7
- Whipping cream 150 ml
- Mix sugar, lemon juice, zest, eggs, and egg yolks in a bowl. Pour this mixture into a pan and place the pan over low heat, whisking continuously.
- Once the sugar melts completely, add butter in cubes. Add one cube at a time.
- Wait for each cube to dissolve. Keep whisking until the sauce thickens and coats the back of a spoon.
- Fill in the tarts with the cooled curd. Once set, pipe some whipped cream, garnish with lemon zest, and serve chilled.
Beautiful! There is not much in this world better than lemon curd!