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An almond lemon curd cake baked like a citrus tart with all the goodness of toasted almonds and lemon curd in a torta.
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Lemon Curd

A buttery, sweet, tart lemon curd; the perfect lemon pudding
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Lemon Curd
Cuisine: Pudding
Servings: 2 cups
Author: Ellen

Ingredients

  • juice and zest of 2 large lemons
  • 6 TBS unsalted butter (- cubed)
  • 3/4 cup sugar
  • 4 extra large eggs

Instructions

  • In a microwave safe medium bowl, whisk together lemon juice and zest, sugar, and eggs
  • Add the cubed butter
  • At 50% power, stirring every 30 seconds, melt the butter into the lemon juice, sugar, and eggs - about 2 minutes
  • At 50% power, stirring/whisking every 30 seconds, cook the lemon mixture until slightly thicken - about 3 minutes
  • Cool for 5 minutes
  • Seal a layer of plastic wrap on top of the lemon curd, not allowing any air to get in between, so as not to form a skin on the curd pudding
  • Refrigerate for 90 minutes before using in cake
  • There will be leftovers to use in crepes or eat as pudding