As I have mentioned before, I love all things lemon. I have made lemon bars, lemon cakes, lemonade, lemon pudding, lemon cookies, and so much more. Recently I realized, though, I have never made lemon curd! In fact, I didn’t really realize what lemon curd was, until someone pointed out what exactly the filling was inside of a doughnut. How have I never known!? I do enjoy a lemon filled doughnut from time to time, but never gave a second thought to what that filling was! Hash tag cooking fail, haha! So I searched the internet to find a recipe and different ways to use it. When I found THIS recipe for 10 minute Homemade Lemon Curd, I knew I had to try it out for Test This Thursday!
Gathering the ingredients was easy. There’s only 4 (5 if you count the juice and zest separately), and I already had them all on hand. Eggs, butter, sugar, and lemons. That’s it! I do love recipes with only a few ingredients.
I followed the recipe to the letter. Double boiler, check. Gently whisking eggs, check. Delicious smell of lemons filling my kitchen, happy check!
I should probably not get this excited about sweets… But the name of the game is balance, my friends. Most things, in moderation.
Anyway, this recipe cooked up *mostly* the way it said it would. The only thing I took issue with was that nowhere did it tell me I would end up with what look like bits of scrambled eggs in the curd. I don’t know why it happened. Did I heat it too quickly? Did I add the lemon juice too early? I really don’t know. But straining the hot mixture through a sieve was simple enough and took care of the problem.
If we’re going to get technical, it took me more than 10 minutes from start to finish. The cooking time was about 10 minutes, but there was the prep of zesting and juicing the lemons before that.
I’m just teasing a bit. A couple minutes one way or the other is no big deal to me. I’m not going to request the name to be changed to “12 minute lemon curd.” And it doesn’t affect the result of this test.
The real test of this curd is the flavor and texture. And it won me on both counts. It’s so good! With the zest in it, its not as creamy as what’s inside a bakery doughnut, so it has more of that “homestyle” feel to it. The lemon flavor is front and center with a hint of buttery-ness, which I really like!
We taste tested it on graham crackers (and with drips on our fingers, shhh!). Not only do I approve, but the King kids do too! We’ll see what Mr. King thinks when he gets home from work.
In my Pinterest research I found out that lemon curd is often used as a cake or tart filling, in parfaits and cheesecake, or spread on muffins and scones. I have some ideas of my own, so stay tuned for that!
I also found out, you can make curds from other fruits, including oranges and limes! Mind blown. I’m going to have to try to make other flavors some time too!
What is your favorite use for lemon curd? Have you tried any other types of curd? Share with me in the comments!