2 Easy Methods to Make Zesty Lemon Curd

2 easy methods to make a zesty lemon curd coffee cake recipe is beyond delicious! Let’s talk fresh lemons for a moment. I love lemon anything. Especially, when lemons are fresh and I squeeze them myself.

This recipe will teach you how to make fresh lemon curd. A lemon coffee cake recipe will follow using the fresh lemon curd you just made!

I have been making this recipe for over decades. My recipe page is well worn and it holds all my happenings on the days I make it. I don’t know what inspired me to journal in my cookbooks, but I have done this forever. Hopefully, someday my son will appreciate it.

Making the Lemon Curd Beforehand

This recipe is a two-step process. On day one, make the curd. It needs to firm up for a day or so. The curd will keep up to 8 weeks in the refrigerator if you don’t want to make the lemon coffee cake right away.

This recipe makes enough for two Lemon Danish Coffee Cakes. Any day after the curd has firmed, up to two weeks, make a dessert or use it as a condiment.

I dedicated a whole post on lemon health benefits, found Lemon Health Benefits! I go into detail about how lemons are so beneficial to our health as well as other ways to use lemons.

Note, I measure in grams but will include cups also. I have updated this post to include another recipe using the lemon curd-Lemon Curd Bars at the end of this post.

Prepping the Lemons for Lemon Curd

• Wash the lemons with warm water using FBC veggie big stick wash
• Pat the lemons dry
• Roll the lemons back and forth using firm pressure on the counter several times
• (This gets the juices flowing inside of the lemons before squeezing)
• Zest 3 teaspoons of lemon rind needed for the recipe (I will zest it all and freeze or dehydrate them for several hours to make them dry)
• Squeeze the lemons either by hand or using an electric juicer

Lemon Curd Ingredients

• 1 cup sugar (200 grams)
• 2 teaspoons freshly zested lemon peels-
• Do this before squeezing the lemons (2 more teaspoons are needed for the cake)
• 1 cup of lemon juice (237 grams) freshly squeezed
• (this is about 5-6 large lemons and extra is needed for the coffee cake glaze)
• 3 tablespoons butter (42.6 grams) cold not room temperature
• 3 eggs, slightly beaten (mine are at room temperature)

Stove-Top Directions to Make Lemon Curd

1. Mix the sugar, lemon peel, and lemon juice in a heavy 2-quart saucepan
2. Stir in the butter and eggs
3. Cook over medium heat for 6-8 minutes (maybe longer)
4. Stirring constantly-do not leave this mixture unattended
5. Cook until thickened, do NOT boil, this is a slow process
6. Once the mixture coats the back of a spoon, remove from heat
7. Pour into a one-pint canning jar or I prefer to divide it into 2 1/2-pint jars
8. Put the lids and rings on the jars, this will actually sell them as if canned, to make them last longer in the refrigerator

Bread-Machine Directions for Making Lemon Curd

Check your bread machine for a “jam or jelly” function. Put all the ingredients above in the bread pan and choose the “jam-jelly” function. Around an hour later it will be done! I will list my machine in the “Shop” section below the post.

Straining the Lemon Curd

No matter what method you choose to make the curd, the curd will need to be strained immediately after it’s cooked. There will be bits of cooked egg and lemon zest. that are not appealing to the curd if left in. It certainly won’t affect the taste; this is just a personal preference.

Lemon Curd Coffee Cake Recipe

Ingredients

• 3/4 cup sugar (150 grams) I use sugar in the raw-you may need to run it through a blender to make it finer
• 1/2 cup butter (114 grams) room temperature
• 2 teaspoons freshly zested lemon peels
• 3/4 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• 2 eggs (mine are at room temperature)
• 1 1/2 cups unbleached flour (209 grams) sifted
• Approximately one cup lemon curd that has been chilled at least 6 hours, a day or two is best

Directions

1. Heat oven to 350*
2. Grease a round 10″ springform pan (if a smaller pan is used, you will have to increase the baking time)
3. Beat the butter and sugar until fluffy
4. Add the lemon peel, baking powder, vanilla, and eggs, blend on low until well mixed, scrape repeatedly
5. Beat on medium speed for 2 minutes, scaping well again (note: it may look curdled but that’s ok)
6. Stir in the sifted flour-just enough to mix, do not over-mix this
7. Spread the mixture in the pan
8. Spoon tablespoons of lemon curd approximately less than one inch apart over the mixture
9. Bake at least 30 minutes or until golden brown
10. Check between 25 to 35 minutes for doneness
11. Cool at least 30 minutes on a rack or the cake will become soupy-like if adding the glaze while it’s hot
12. Remove from the springform pan
13. Make the glaze
14. Drizzle the glaze over the near warm coffee cake

Confectionery Glaze

• 1 cup sifted confectionery sugar
• 5-6 teaspoons lemon juice
• Stir really well, less juice, in the beginning, more if too dry

Lemon Curd Bars

Here is another way to use the lemon curd recipe that is used for lemon curd bars!

Ingredients

• 1 ½ cups unbleached organic all-purpose flour (209 grams)
• 1 ½ cups quick cooking oats (128 grams)
• ¾ cup brown sugar (170 grams)
• 1 teaspoon zested lemon peel
• ¼ teaspoon baking soda
• 2/3 cup melted butter (151 grams)
• 1 serving of lemon curd (approximately 1 cup)

Directions

1. In a large bowl, mix flour, oats, brown sugar lemon peel and baking soda
2. Stir in the melted butter and mix thoroughly
3. Reserve one cup of this mixture for the topping
4. Ungreased 8×8 or 9×9 pan
5. Pat the crust mixture down, a little less than full firm
6. Bake 350* for 20 minutes
7. Spread the lemon curd on the hot baked crust
8. Add the reserved one cup of topping, sprinkled evenly over the top
9. Bake 350* for 25-30 minutes or until golden brown
10. This is best when allowed to cool before eating
11. Make the glaze-1 cup confectionary powdered sugar and 5-6 teaspoons fresh lemon juice
12. Drizzle the glaze over the cooled bars
13. Best to cut the bars as needed, leaving them whole until ready to eat

In Conclusion

Lemons are so good for the body in so many ways, read The Benefits of Lemon from Organicfacts.Net has to say for 12 of the most popular reasons to include lemons in your life. Lemons are very good for the body, read what Healthline has to say about Lemon Health Benefits.

Serve warm with homemade vanilla ice cream or best to let completely cool before cutting. If you tried this, please leave a comment on how it turned out, and please share with your friends.

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