Our slightly spiced lemon curd recipe is pretty traditional, with just a gentle hint of spice. You can use this tart and creamy concoction to liven up toasted bread, make a delightful cake filling, or even use as a cocktail base.
The heat comes from cayenne pepper powder, but the amount used makes this recipe mild enough for the whole family to enjoy. In fact, my kids cannot get enough of it on their morning toast. Of course, feel free to adjust the amount of cayenne pepper up if you want something a little spicier.
Don’t panic if the lemon curd seems a little thin after cooking. The curd will set in the refrigerator as the butter cools, thickening it in the process.
Note: There will be a thick skin that will form on top of the jar. You can avoid this by cutting some greaseproof paper and leaving it on the jar’s surface. Or scoop it off the top when first using the lemon curd. The skin is just as delicious as the rest of the jar, so there’s no need to throw it away.
See our spiced lemon curd being made:
Like this recipe? You’ll love these too:
- Jalapeño Lemon Drizzle Cake: It’s as delicious for dessert as it is for breakfast.
- Spiced Blood Orange Pound Cake: Citrusy and rich, this cake won’t last long.
- Spicy Candied Citrus Fruit: Tasty as a topper for desserts and more.
Our most popular spice pack! Mild, earthy, and sweet ancho pepper. Smoky and earthy medium-heat chipotle. And extra-hot, fruity habanero.
Slightly Spiced Lemon Curd
Ingredients
Instructions
- Use a fine grater to zest one of the lemons and place the zest into a small saucepan.
- Squeeze the lemon juice from the lemons into the pan and add the egg yolks, sugar, cayenne pepper powder, and salt.
- Place the pan over low heat and stir continuously for around 15 minutes until the mixture starts to thicken.
- Remove from the heat and stir in the butter until melted.
- Pour the mix into a jar and allow it to set in the refrigerator.
- Use up within 10 days. Enjoy!