Limoncello Lemon Curd

Lemon curd with limoncello is tart, buttery, slightly sweet, and oh so delicious. Serve this boozy lemon curd over ice cream or cheesecake for an indulgent dessert, or with baked brie for a unique appetizer.

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Whenever I have an abundance of fresh lemons on my lemon tree I want lemon curd. I also happen to love limoncello. Bing bang boom, put the two together!

Ingredients

• Eggs: You only need the yolk of the eggs. Separate them by cracking the shell in half, and transferring the yolk back and forth between the shell halves allowing the white to drip away. Or, simply use an egg separator.
• Sugar: Standard granulated sugar is used in this recipe.
• Lemons: Both the zest and the lemon juice will be needed. Make sure to zest the lemon before cutting it in half to squeeze! Fresh lemon juice and zest are crucial for the best flavor, I do not recommend bottled lemon juice.
• Limoncello: This pungent Italian liqueur makes this recipe tasty and boozy. If you do not want to use alcohol, feel free to substitute for lemon juice.
• Salt: Sea salt helps to bring out all the flavors and balance everything out. Adjust the amount to taste.
• Butter: I used salted butter because that’s what I always have in the house and love salt, but unsalted butter may be used instead. (You may want to sprinkle in some extra salt if you use unsalted butter.)

How To Make Lemon Curd With Limoncello

1. Pour a few inches of water into the bottom of a double boiler and bring to a boil, then reduce to a simmer.
   • If you do not have a dedicated double boiler you can make your own using a large pot and a glass bowl.
     • Use a bowl that fits inside the pot enough to where it doesn’t slide around, and only dips down a few inches.
     • Fill the pot with a few inches of water, ensuring the bowl on top does not touch the water.
2. All the limoncello, lemon juice, lemon zest, egg yolks, sugar, and salt into the bowl or upper part of the double boiler.
3. Use a whisk to mix the ingredients together.
4. Keep whisking continuously until the mixture thickens, this should take approximately 10 minutes.
   • If you do not keep the curd moving the egg yolk could cook into lumps, and nobody wants that.
5. Remove from the top portion or bowl from the heat of the water and whisk in the butter.
6. Pour the lemon curd through a mesh strainer into the serving or storage container.
   • This step is optional but highly recommended, as it will result in the silkiest smooth texture.
7. Serve warm and runny immediately, or chill to thicken.
   • A minimum chill time of 2 hours is suggested.

Serving Suggestions

Honestly, I eat this limoncello lemon curd with a spoon all on its own. However, I also use it for so many yummy flavor combos! Try it with:

• Vanilla ice cream
• Cheesecake
• Baked brie
• Angel food cake
• Pancakes, waffles, or crepes
• Scones
• English muffins
• Cakes and cupcakes
• Cookies
• Cottage cheese

How To Store Lemon Curd

• Place a layer of plastic wrap or parchment paper directly on the surface of the limoncello lemon curd before sealing with a lid. This will prevent a ‘skin’ from forming on top.
• Keep lemon curd in an airtight container in the refrigerator for up to 1 week.
• You can also freeze it for up to 3 months.

More Dessert Recipes

Limoncello Lemon Curd

Sarah Dougall Shorter

Lemon curd with limoncello is tart, buttery, slightly sweet, and oh so delicious. Serve this boozy lemon curd over ice cream or cheesecake for an indulgent dessert, or with baked brie for a unique appetizer.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Condiment, Dessert

Cuisine American

Ingredients

  

• 4 Egg yolks
• 2/3 Cup Sugar
• 1 Tablespoon Lemon zest
• 1/3 Cup Limoncello
• 2 Tablespoons Lemon juice
• 1/8 Teaspoon Sea salt
• 6 Tablespoons Butter

Instructions

 

• Bring water to a boil in a double boiler*. Reduce to a simmer.
• All all ingredients except for the butter into the bowl or double boiler.
• Use a whisk to mix the ingredients together.
• Whisk continuously until the mixture thickens, approximately 10 minutes.
• Remove from the heat and whisk in the butter.
• Pour the lemon curd through a mesh strainer into the serving or storage container.
• Use immediately if serving more runny and warm, or refrigerate for a minimum or 2 hours to thicken and chill.

Notes

*To make your own double boiler: fill a large pot with a few inches of water and set a glass bowl on top that is large enough to rest on the pot elevated above the water.