Lemon Curd Recipe. Lemon Curd Tart and all Variations

Lemon Curd

Lemon curd is pure lemon seduction. Just thinking about it makes my mouth pucker in the most delicious way. And it’s pretty easy to make. The homemade version will easily beat the store-bought one. Once you have the curd, lemon bars and tart desserts are a little step away! I love to make these, not only because they are outrageous, but also because they are so low maintenance. Lemon non-lovers need not apply! but I doubt we’ll find too many of these!

Make your it Ahead of Time!

It keeps very well: make it up to one week ahead, and keep it refrigerated in a glass jar.

Enjoy it in Several Exciting Ways

• Eaten as a jam, with bread
• Use it as topping on crepes or pancakes
• Use it as a filling for pies and tarts, topped with berries, or alone, dusted with a little powdered sugar
• Used for lemon bars. Pretty much the option above, but cut into bars, which works beautifully for buffets.

Sugar-Free Lemon Curd

Sugar-Restricted? I have developed a recipe that is a complete departure from the original, and a very acceptable substitute. No eggs and no cooking. Scroll down, you will be happy!

Lemon Curd Tarts and Bars

Make the crust even up to 3 days ahead, it will keep very well at room temperature. Assemble the tart or bars even minutes before serving. Any bars or pie you didn’t serve at meal time will keep beautifully for a good couple days.

Here is all the simple but essential secret to perfect crisp and creamy lemon curd tarts and bars: Fill the empty baked shells only at serving time, not before. It takes only a few minutes, so no need to worry about assembling just before dessert! I have done it quite often, right there at the table!

Ingredients

Lemon Curd

• 3 tablespoons lemon zest
• ¾ cup fresh lemon juice, strained
• 1½ cups sugar
• 4 eggs, beaten
• ¾ cup natural margarine spread (health food stores)

Instructions:

Bring water to boil in a saucepan, then turn the heat down to low, keeping the water at a simmer. Set a bowl securely on top of the water and add the zest, lemon juice, and sugar, whisking. When the mixture is hot, add the eggs, whisking constantly until thick. This step will take 3 to 4 minutes. Add the margarine spread and whisk just one more minute until it is incorporated and the mixture looks smooth. Cool completely. Store refrigerated in a glass jar. Makes about 3 cups.

Sugar-Free Lemon Curd

Blend until perfectly smooth
1 cup lemon juice
2 tablespoons lemon zest
1 1/2 cups erythritol
1 12 oz box silken tofu, perfectly drained
1 8 oz container vegan cream cheese

Store refrigerated in a jar. This sugar free version is more perishable than the regular lemon curd one. Use it within a few days.

Instructions