Lemon Curd Recipe
This is the lemon curd recipe for you if you love lots of true lemon flavor and don’t like your curd too sweet. It's easy to make (no double boiler required) and is perfect for filling for cakes, tarts, and donuts. Don’t need lemon curd right now? No worries! You can make your curd and freeze it until you need it.
PRINTABLE RECIPE ►
RECIPE ►
8 ounces (227 g) (1 cup) lemon juice, About 6 large fresh lemons
2 Tablespoons (zest 1) lemon zest
6 ounces (170 g) (1 cup) granulated sugar, add 2 more ounces if you like sweeter lemon curd
5 egg yolks
1/4 teaspoon (1/4 tsp) salt
1 Tablespoon (1 Tbsp) cornstarch
4 ounces (113 g) (1/2 cup) unsalted butter
PRO-TIPS ►
1. Test the thickness of your curd by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!
2. If you intend to use this as a cake filling, make sure to cook your lemon curd to at least 175º F. If you don’t, you could end up with runny lemon curd.
3. If your mixture is lumpy, you can strain it to remove any large pieces of zest, seeds, or curdled eggs.
4. Meyer lemons are not the same as regular lemons. You'll want to use regular lemons for this recipe. You can also use bottled lemon juice if needed, but fresh is best.
5. I used to always make curd with a bain-marie, but now I just use a large, wide, shallow sauté pan and whisk continuously and it works great. If you’re nervous about it, you can use a double boiler (or bain-marie). Start by placing about an inch of water in the bottom of a saucepan and bring it to a simmer (gentle bubbles) and place a heatproof bowl over the top of the pan. It’s a way to heat very gently so the chances of burning it are lower. If you use a bain-marie, you’ll have to cook your curd for about 20 minutes to get it to 170º F.
CHAPTERS ►
00:00 Intro
00:08 Preparing the ingredients
00:37 Making the curd
01:31 Tempering the eggs
02:47 Finishing and storing the curd
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Epic Lemon Curd Cake!
This lemon sponge is light, airy and so moist because of the tangy lemon curd and creamy buttercream filling. This recipe, was inspired by a lemon cake I was treated to by the nuns at Kylemore Abbey, and it’s hard to beat. Get the recipe:
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Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
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Lemon Curd ???? Perfect filling for cakes / cupcakes / desserts!
RECIPE:
Lemon curd is one of my favourite fillings for cakes and cupcakes, and is just a great all around dessert (and toast) topping! My lemon curd recipe is super tart, creamy and has the most dreamy melt in your mouth texture!
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INGREDIENTS:
- 3 egg yolks
- 2 whole eggs
- 3/4 cup (150g) sugar
- 1 tablespoon lemon zest
- 2/3 cup (153g) fresh lemon juice
- 1/2 cup (113g) unsalted butter
- 1/2 tsp vanilla
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Lemon Dream Cake Recipe boxed cake hack | Southern Sassy Mama
Lemon Dream Cake Recipe boxed cake hack | Southern Sassy Mama
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WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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Thanks for watching!