Lemon Curd has been a part of cooking history for a long time now, since sometime around the late 19th century, and if you haven’t yet made Lemon Curd, you might want to give it a try. It has a deep, but not overwhelming, lemon flavor that tastes fantastic when used as a simple spread over a piece of toast, or as fancy as the filling in a triple layer birthday cake.
Lemon Curd is easy to make, and takes very little time. It keeps in the refrigerator for approx. 2 weeks, but it won’t last that long! 
Lemon Curd (printable recipe at end of page)
1/3 cup Sugar
2 teaspoons Cornstarch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs, beaten 
Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
Add butter and stir.
Stir while it becomes thick and bubbly.
Add half of the lemon mixture to the eggs. Stir.
Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Once you make this, you will wonder where it has been all your life! Lemon Curd has so many uses. It can be filling in a layer cake, it can be spread on biscuits or toast. It is awesome in puff pastry, parfaits and cookies. They are so many uses! How will you use your Lemon Curd? Tell me about it on my Instagram page!
Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.
#FarmersMarket Wednesday Recipes
Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook
Mom’s Zucchini Bread by Books n’ Cooks
Peaches & Cream Protein Smoothie by Tip Garden
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures
Roasted Eggplant with Tahini by Caroline’s Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla
Thank you to Christie and Cynthia for hosting this fun, week long event!
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Author: The Freshman Cook
- 1/3 cup Sugar
- 2 teaspoons Cornstarch
- 2 teaspoons Lemon Peel, finely shredded
- 1/4 cup Lemon Juice
- 1/4 cup Butter
- 2 Eggs, beaten
- Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
- Add butter and stir. Stir while it becomes thick and bubbly.
- Add half of the lemon mixture to the eggs. Stir.
- Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
