You had to know it was coming. Lemon curd. The perfect balance of sweet and tart combined with a smooth luxurious texture. Nothing beats that.
I know a lot of bakers that like to talk about how easy lemon curd is to make. I completely disagree. It isn’t easy to find the right balance of sweet, tang, and buttery delight.
With that being said, here is a recipe I like to follow.
Not only is lemon curd delicious, it has a wide range of delectable goodies it can be used with. Say you wanted to jazz up that citrus shortbread recipe? Instead of cutting the dough, press it evenly in a pan, bake, let cool, and top with your incredible lemon curd! Refrigerate and enjoy! Or, if you wanted to make something a bit different, as I always do, make a lemon bar with a rosemary twist.
Ingredients: 1/2 c butter melted, 1/2 c white sugar, 1/4 c brown sugar, 1.5 c flour, and about 2 tbsp finely chopped rosemary
- Melt butter and whisk in sugars until combined.
- With a fork, or whatever tool you’d prefer, mix in flour and rosemary until the mixture is combined. Mixture will look dry. Do not fear.
- Press 3/4 mixture in a 9×9 greased pan (I use coconut oil for a little somethin’ somethin’).
- Pour 1.5c lemon curd in an even layer, and crumble remaining flour mixture over the top.
- Bake at 350F for approximately 40 minutes (you want to see a golden brown colour around the edges).
*Note: It is very important to let the bars cool to room temperature then refrigerate for at least 2 hours. It will be hard to wait. But it’s worth it.
And voila! delicious lemon bars with a twist!
Other ways to use lemon curd include (but are not limited to):
- lemon pie
- lemon pudding
- lemon ice cream
- lemon topping
- lemon parfait
and much more!
I like to keep a jar in my fridge at all times. Its lifespan is about 2 weeks, but i’d be shocked if it lasted that long. I like to put it on plain yogurt and throw some fresh berries in there for breakfast…and if some pancakes land underneath all that goodness it doesn’t hurt.