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Need a super fast easy breakfast for those mornings when the kids need dragging out of bed? This Lemon curd on toast recipe takes minutes to make and is refined sugar free. If you love the fresh taste of lemons, this yummy lemon curd’s gonna hit the spot!
Lemon Curd
Lemon curd: It’s one of those things I don’t make all that often, but when I do, I wonder why I don’t make it more often. I often have random lemons left in the kitchen after I’ve used the zest, and this really is the perfect way to use them up.
I generally make this in small batches (unless it’s going to be for a dessert for a crowd, more on that in a minute!) because it only uses 2 lemons, and 2 lemons makes enough for a couple of rounds of lemon curd on toast for all of us.
Make this one evening as you’re winding down the kitchen after dinner, it doesn’t even take 5 minutes and by morning you’ll have a fresh batch of this sweet, fresh tasting lemony deliciousness to start your day off.
More Clean eating breakfasts
Grab the FREE 18 Meal Ideas CHEAT SHEET Here!What Does Lemon Curd Go Well With?
While we most commonly have this on a thick slice of toasted Wholegrain bread, Lemon curd can be used in so many recipes. The other thing I use this for is a lemon dessert with a biscuit base which I’ll tell you about soon. Cold, the Lemon curd sets beautifully and makes the yummiest, firm top layer of a lemon bar.
This lemon curd is so quick and easy to make, it’s great for crowd pleasing desserts. The finished curd looks way more fancy than it really is. Thin this out with some cream and heat it slightly and you’ve got a pourable lemon sauce, perfect on a crumble, or dessert pie.
Other than that, you could use this curd recipe on: Waffles, ice cream, or anything else you fancied!
Store Bought vs Homemade
Most store bought Lemon curds contain refined, and usually by the bucketload. The sugar they use acts as a preservative as well as a sweetener, which is why your store bought jar of lemon curd can sit on the shelf for a scarily long time.
This homemade version uses just 4 Real food ingredients and as if that wasn’t enough reason to make your own Lemon curd, it’s far better tasting than any store bought lemon curd I’ve ever tasted.
How Long Does This last?
Having eggs in this recipe, even cooked, means I keep this at most for 3 days in the fridge. It’s a fresh recipe with very little sugar (in the form of maple syrup) in it, and so 3 days is the most I’d be prepared to keep it. That said, since I make this in a batch that’s enough for a breakfast for the family, I can’t actually remember a time when the batch hasn’t been finished off in one sitting.
If you’re going to make this ahead of time, make it when you know it’ll be used within this time frame, or even better, the night before you’re going to have your lemon curd on toast.
Storing Homemade Lemon Curd
When the lemon curd is made, it’s hot. The recipe thickens really fast in the last minute or so of cooking, so I have a Glass jar like this one ready to go, and pour the curd straight into in and seal it straight away. This stops a layer forming on the top, and once it’s cooled down, it goes straight into the fridge.
I try and remember to label everything that goes into the fridge (I’ve got food labels you can grab here), so it’s dated, just so I don’t forget when it was made. If you prefer your lemon curd not straight from the fridge, transfer it to a microwavable dish and heat it through for a minute to take the chill off it. Heating it will make it runnier, so bare this in mind. I find 30 seconds to a minute in the microwave is enough to take the chill off it while keeping it’s firm consistency.
How To Make Lemon Curd
Lemon curd doesn’t get much easier than this:
Ingredients
- 2 Lemons – if your lemons are not that ripe, pierce them and put them in the microwave for 1 minute. The heat softens the lemons and allows you to get all the juice a little easier
- 3½ Tbsp butter
- 3 Large egg yolks
- 2½ Tbsp Maple syrup
Process
- Squeeze as much lemon juice from your lemons as you can. I don’t add zest for this recipe. Put the lemon juice to a small pan
- Add the egg yolks to the pan
- Add the maple syrup to the pan
- Use a small whisk to mix the mixture together, off the heat
- Heat up your mixture on a low heat setting, not allowing the mixture to boil. Stir continuously until the mixture is thick. This takes a few minutes
- Take the pan off the heat and add the butter, stirring all the time until the butter has melted completely
- Transfer your lemon curd to a glass jar and seal
- Once fully cooled, put in the fridge until you’re going to use it
- Enjoy!
Tip/ I use a small sieve to squeeze the lemons over. It save on fishing out lemon pips from the curd which in this house, could well cause a melt down over breakfast. And no one wants that :)
Lemon Curd
Ingredients
- 2 Lemons
- 3 Egg yolks
- 3½ tbsp Butter
- 2½ tbsp Maple syrup
Instructions
- Squeeze as much lemon juice from your lemons as you can. I don’t add zest for this recipe. Put the lemon juice to a small pan
- Add the egg yolks to the pan
- Add the maple syrup to the pan
- Use a small whisk to mix the mixture together, off the heat
- Heat up your mixture on a low heat setting, not allowing the mixture to boil. Stir continuously until the mixture is thick. This takes a few minutes
- Take the pan off the heat and add the butter, stirring all the time until the butter has melted completely
- Transfer your lemon curd to a glass jar and seal
- Once fully cooled, put in the fridge until you’re going to use it
