Easy dessert options

Here is curd used to add a sour element to cut the richness of marscapone cream.

I’m frequently asked to bring dessert when we attend gatherings. When I don’t have time to prepare something fancy or extravagant, I make citrus curd because they’re easy, don’t require special equipment and only have 5 ingredients that I usually have around the house. You can swap out different types of citrus to change the flavor. Here’s the recipe for basic Lemon Curd. I especially like to use Meyer Lemons or Kalamansi which is a small citrus fruit similar to a kumquat.

Here’s the traditional application for lemon curd as a pairing with scones.


3 LG Eggs
1 TBS of Lemon Zest
1/3 Cup Fresh Lemon Juice
3/4 Cup sugar
4 TBS room temp butter cut into small cubes

In a heat resistant bowl over the simmering water whisk the eggs, lemon juice and sugar until it thickens. Takes about 10 to 12 minutes. You do need to whisk constantly to prevent the eggs from curdling. Once it thickens. Remove it from the heat and run through a strainer, add in the lemon zest and then slowly stir in the butter. Thoroughly incorporate the butter before each addition. Once all the butter is incorporated cover directly with plastic wrap to prevent a skin from forming and chill. It can be chilled for up to 5 days.

For me the real fun is finding interesting ways to dress up a simple curd.

The lemon curd is cut with whipped cream to make a creamy and sour filling for eclairs.

And finally, the most simple application. Lemon Curd paired with store bought pound cake and fresh seasonal fruit.

Seasonal fruit and store bought pound cake make for an easy dessert.

Give this recipe a try and let me know how you liked it.