Creamy Lemon Curd

Lemon is my favorite flavor-this recipe is the ultimate citrus celebration!

My delicious lemon curd is the perfect for filling macarons, tarts, or cakes.  Sweet, super tart, and ultra creamy-what could be better?!

creamy lemon curd macaron

 

What you need:

creamy lemon curd ingredients

Sugar

Good old granulated sugar.

Lemon zest

I use a my favorite microplane to get every bit of zest from one lemon.  This helps enhance the lemon flavor.

Corn Starch

This is what will make the mixture thick enough to pipe onto macarons or into the middle of a cake.

Egg yolks

This will also help thicken the curd and add richness.

Lemon juice

The star ingredient!  Only use freshly squeezed juice.  It usually takes about 3-4 lemons.

Butter

Unsalted, room temperature butter sliced into 1/2 inch pieces.  The butter is emulsified into the warm mixture by a food processor, creating an ultra creamy curd.

How to make the Lemon Curd:

In a small sauce pan, mix the sugar and lemon zest.  Whisk in the corn starch, followed by the egg yolks.  Pour in the lemon juice and whisk constantly over medium-low heat until the mixture thickens.  After the mixture comes to a slow boil (big bubbles will slowly erupt on the surface) cook it for one minute, then turn off the heat.  The curd should hold its shape for a moment before flowing together.

Transfer to a food processor and incorporate the butter piece by piece through the feed tube.  Continue to process until the curd has cool and is ultra creamy.

creamy lemon curd spatula

Spoon the lemon curd into a pastry bag or into bowl and cover with plastic wrap.  Refrigerate overnight before enjoying!

creamy lemon curd recipe thumbnail

Creamy Lemon Curd

The perfect sweet and tart filling for macarons, tarts, or cakes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dessert
Keyword: pastry
Makes: 50 macarons or (1) 9 inch pie
Author: Corey Grimsley

Equipment

  • food processor

Ingredients

  • 160 grams granulated sugar
  • zest from 1 lemon
  • 1 tablespoon corn starch
  • 60 grams egg yolks from 4 eggs
  • 115 grams lemon juice from about 3-4 lemons
  • 227 grams butter unsalted, room temperature

Instructions

  • In a small sauce pan, mix the sugar and lemon zest.  
  • Whisk in the corn starch, followed by the egg yolks.  
  • Pour in the lemon juice and whisk constantly over medium-low heat until the mixture thickens.  After the mixture comes to a slow boil (big bubbles will slowly erupt on the surface) cook it for one minute, then turn off the heat.
  • Transfer to a food processor and incorporate the butter piece by piece through the feed tube.  Continue to process until the curd has cooled and is ultra creamy.
  • Spoon the lemon curd into a pastry bag or into bowl and cover with plastic wrap.  Refrigerate overnight before enjoying!
Did you try this recipe?Let me know how it was!

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About me

Corey Grimsley

I’m an artist and art restorer who spends an equal amount of time in the kitchen. Follow along as I put an artisanal touch on all of my bakes!

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