Last summer I found my parent’s lemon tree laden and in a desperate attempt not to waste any I started searching for recipes that make use of them. That’s when I came across lemon curd. At this stage, I only had a vague idea what it was let alone how to make lemon curd. I definitely thought of it as something my grandmother would have made and wasn’t really sure of its purpose.
But I decided to give it a whirl and I do not regret it. Lemon curd is easy to make, only uses simple ingredients you usually have at home and it can be used in lots of creative and delicious ways. Here’s the recipe I use and some great ways to serve it. I always have a jar of this on-hand in the fridge and it lasts a few weeks.
Ways to use lemon curd
Put it on muesli
This is one of my favourite breakfast treats. A nice dollop of lemon curd on top of muesli and yoghurt or even on my Weetbix. It adds so much flavour to an otherwise plain breakfast and the lovely bright yellow looks appealing too. I make a jar on a Sunday night to add to my breakfast throughout the week.
Make lemon curd muffins
Lemon curd compliments baking perfectly and is really easy to add into lots of simple recipes. Take a recipe for lemon muffins (I use this one) and when you get to put it in the tins grab your lemon curd. Fill the tins to halfway and add a tablespoon of lemon curd on top before filling the rest up with muffin mixture. When your muffins are cooked you’ll have a lemony surprise when you bite into the centre. Delicious!
On top of yoghurt
This is a great healthier dessert option and satisfies my sweet tooth in the evening. Grab some yoghurt (try making your own using these instructions) and add a spoonful of lemon curd and stir through. You can also add a handful of berries, raisins or chocolate chips for an extra treat.
As a pastry or tart filling
If you’re some kind of kitchen whizz you may want to attempt to make your own pastry but the supermarket stuff always works well if you’re short on time. Unfortunately, it always comes with a ridiculous amount of plastic waste so I’m attempting to learn to make my own pie crust. But whatever you decide to use, lemon curd makes an amazing filling.
You can cook pastry puffs and inject them with lemon curd or add a spoon of lemon curd to the centre of a danish before baking. For a tart, bake your pie crust and then fill it with lemon curd and allow it to set. You can top it with whipped cream or meringues for a finishing touch.
As a pancake topping
Homemade pancake brunch is an easy and cheap way to enjoy café-style brunch at home. Lemon curd is the perfect accompaniment and tastes great spread on top of a freshly flipped pancake. Make sure you make the lemon curd in advance so it has had time to cool and set in the fridge before serving.
Lemon Curd Recipe
- 4 lemons, zest and juice
- 200g caster sugar
- 100g unsalted butter
- 3 eggs, plus 1 yolk
Put the lemon juice, zest, the sugar and butter into a pot over low heat. Stir gently until the butter melts. Whisk the eggs together and slowly mix into the pot as well.
For the next 10 minutes or so stir the mixture every now and again until it thickens. Remove from the stove and stir every few minutes as it cools. Store it in a jar in the fridge.