Lemon Curd

Raspberry Lemon Cake – Day one – Lemon Curd

This week, I’ve baked you a HUGE cake! This cake has 4 recipes associated with it, but don’t get overwhelmed. I’ve broken them down for you to make a little at a time. We are going to make an amazing Buttercream, this Easy Lemon Curd Recipe, Lemon Sponge Cake, and Lemon Simple Syrup. We’ll put it all together with a few raspberries and we’ll have a wonderfully lemony cake! Trust me on this, it is going to be EPIC!

You can make this lemon curd any time of the year. This recipe makes more than two cups of curd, so if you don’t need that much, cut the recipe in half.

Lemon curd is great on cakes, obviously, but it’s also good on pancakes, muffins, scones, inside cupcakes, on toast… well, I guess anywhere you want some extra lemon flavor. Don’t let the name throw you. Fruit curds are not to be confused with milk curds. There is no Lemon Cheese. Fruit curds are similar to jams. They are made with the juice and zest and then thickened by heating eggs.

I’ve also added some butter and some milk fat to make this curd extra creamy and smooth.

I’m a big fan of citrus. My husband, eh, not so much. So this tasty treat was all mine!

I’ve used 90% of it for the cake, but saved a bit just for me 🙂

 

For more Lemon Curd treats, check out these desserts

Lemon Curd Monkey Bread

Lemon “Eggs”

Lemon and Ginger Curd