One of my favorite go to dessert sauces is lemon curd. Both lusciously tart and delightfully sweet, this ridiculously creamy lemon curd is the ultimate in dessert sauces. Rich with whole eggs and butter, sweetened just enough to balance with the lively, bold flavor of lemon.
Though often considered a spread, I first ran across this recipe while on the hunt for a shortcut for a last minute gatherings. It was so wonderful and well-received it’s a regular on my menu.
Lemon curd is incredibly versatile. It can be dressed up or down, served with cakes or fruits. It’s also wonderful on pancakes or waffles for breakfast!
It starts with whole eggs, followed by both fresh lemon zest and lemon juice. Sugar is added to sweeten the curd, plus a pinch of kosher salt to enhance those notes. Then butter is blended in finish off that creaminess.
We make this using our Vitamix®. Whipping it up in the Vitamix® takes less than 10 minutes. It can also be made on the stovetop with a little extra time; we’ve included both options.
Your guests will never know how simple this luscious sauce was to create!
The first recipe is using a Vitamix® blender and is extremely easy to prepare. The second is a traditional lemon curd, cooked on the stovetop.
Lemon Curd (Vitamix® method)
6 extra-large eggs
Zest from 3 lemons
½ cup freshly squeezed lemon juice
1-½ cups sugar
⅛ teaspoon kosher salt
½ cup butter, cut into pieces
Place the eggs and lemon zest in the blender.
Add the lemon juice, sugar and kosher salt. Begin blending on low speed then slowly increase to high and process for about 5 to 6 minutes. (The heat produced by the Vitamix®, which is considered a high speed blender, “cooks” the egg yolks.)
With the machine on low speed add the butter and blend an additional 30 to 45 seconds.
Transfer to a heatproof dish and cover the top with food wrap, placing the wrap directly on the curd to prevent a film to form. Chill until ready to serve. Makes about 2 cups.
Lemon Curd (Stovetop)
6 extra-large eggs, lightly beaten
1-½ cups sugar
½ cup freshly squeezed lemon juice, 3 lemons
1/8 teaspoon kosher salt
Zest from 3 lemons
½ cup butter, cut into pieces
In a heavy saucepan add the beaten eggs, sugar, lemon juice and kosher salt, whisking to combine. Cook over medium heat, stirring frequently until the mixture thickens and coats the back of a spoon, about 12 to 15 minutes. Add the butter and the lemon zest, stirring until the butter has melted and is mixed evenly into the lemon curd. (Add the lemon zest at the end, after cooking the curd or the zest will “candy”during the cooking process. It won’t hurt anything but it will have a different texture.)
Transfer to a heatproof dish and cover the top with food wrap, placing the wrap directly on the curd to prevent a film to form. Chill until ready to serve. Makes about 2 cups.
Lemon Curd
Equipment
- Vitamix®, or medium saucepan
Ingredients
- 6 extra-large eggs
- Zest from 3 lemons
- ½ cup freshly squeezed lemon juice
- 1-½ cups sugar
- ⅛ teaspoon kosher salt
- ½ cup butter, cut into pieces
Instructions
- Vitamix® method
- Place the eggs and lemon zest in the blender.
- Add the lemon juice, sugar and kosher salt. Begin blending on low speed then slowly increase to high and process for about5 to 6 minutes. (The heat produced by the Vitamix®, which is considered a highspeed blender, “cooks” the egg yolks.)
- With the machine on low speed add the butter and blend an additional 30 to 45 seconds.
- Transfer to a heatproof dish and cover the top with food wrap, placing the wrap directly on the curd to prevent a film to form. Chill until ready to serve.
- Stovetop method
- In a heavy saucepan add the beaten eggs, sugar, lemon juice and kosher salt, whisking to combine. Cook over medium heat, stirring frequently until the mixture thickens and coats the back of a spoon, about 12 to 15 minutes.
- Add the butter and the lemon zest, stirring until the butter has melted and is mixed evenly into the lemon curd. (Add the lemon zest at the end, after cooking the curd or the zest will “candy” during the cooking process. It won’t hurt anything, but it will have a different texture.)
- Transfer to a heatproof dish and cover the top with food wrap, placing the wrap directly on the curd to prevent a film to form. Chill until ready to serve.
