This Lemon Curd Ice Cream is my perfect summer dessert. Lemon is one of my favourite flavours – in both sweet and savoury dishes – and I love home-made ice cream. This recipe produces a rich, creamy ice cream, using a combination of double cream and Greek Yogurt, which is given a citrus zing from Lemon Curd. Some of the curd is used to flavour the ice cream and the remainder is stirred through at the end so that you get a ripple of extra tasty Lemon Curd in each mouthful!
Quick and easy, three ingredient recipe
This is probably the quickest and easiest ice cream recipe. It only has three ingredients – cream, Greek yogurt and Lemon Curd – and takes a matter of minutes to combine them. I think the ice cream tastes better if you use home-made Lemon Curd. It has a citrus zestiness that you just don’t get with the shop-bought version. I have a foolproof, quick recipe for making Lemon Curd and you can use it for lots of other things as well as ice-cream. It is great just spread on bread or as a filling for cakes or you could try making my Lemon Pavlova. However, if you don’t have the time or inclination to make your own Lemon Curd, you can use shop-bought.
You can use an ice cream maker to make this ice cream but it is not essential. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
Stir the Greek yogurt and 300 ml of the Lemon Curd into the whisked cream.
Transfer the mixture to the fridge in a covered bowl to become thoroughly chilled.
When you are ready to make the ice-cream, transfer the mixture to your ice-cream maker and use according to your machine’s instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
Once the mixture has thickened, stir inn the remaining 100 ml of Lemon Curd so that it forms a “ripple” through the ice cream. Transfer to a container and keep in the freezer until you wish to eat it.
This recipe is much better if you use home-made Lemon Curd and you can find a fool-proof recipe on this blog. However, if you don’t have the time or inclination to make your own, you can use good quality shop-bought Lemon Curd.
Lemon Pavlova, what’s not to like? I love lemon and I love meringue, so for me this is pretty much the perfect dessert. Even better, it is really easy to make! One of the great things about pavlovas is that while they have that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. Another of my favourites is Rose and Raspberry Pavlova which is a twist on a more traditional pavlova recipe.
This recipe for Lemon Pavlova first came into my family through my Aunt Pat who led a rather glamorous life as a literary agent in the 1950s and 1960s. Part of her not-terribly-onerous job involved taking trips from London to New York in order to meet authors and publishers. Needless to say, food and copious amounts of alcohol figured prominently during these visits. This Lemon Pavlova was made for Aunt Pat by an admirer who lived in New York. Despite the Pavlova, the relationship didn’t last but the recipe became a firm family favourite. I always think of it as a kind of deconstructed Lemon Meringue Pie but without the pie! I think it is brilliant as just having the lemon and the meringue makes it a much lighter dessert.
Lovely Lemon Curd…
The lemon flavour in this Pavlova is provided by Lemon Curd. If you are pushed for time, you can, if you must, use shop-bought Lemon Curd. However, the Lemon Pavlova will truly be so much better if you use home-made Lemon Curd. It only takes ten minutes to make and my Easy Lemon Curd Recipe is fool-proof. Once you’ve made it, it keeps in the fridge for three weeks and can be used in lots of different ways – as a spread, as a cake filling and, of course, as a dessert ingredient. My recipe for easy Lemon Curd Ice Cream is also a great way to use Lemon Curd – home-made or shop bought!
This Easy Lemon Curd Recipe will enable you to make fresh, zesty lemon curd in a matter of minutes. It is so easy to make and is totally different from over-sweetened shop-bought lemon curd which just does not have anything like the same level of sharp lemony flavour. This is one of those recipes where the minimal effort really pays off with a product that is so much better than the ready-made version.
Many people think it is hard to make Lemon Curd and worry about ending up with lemon-flavoured scrambled eggs rather than smooth curd. Do not worry! The acid in the lemon juice prevents the eggs scrambling when they are heated. All you need to do is cook over a low heat and make sure you stir the mixture while it is thickening. The whole recipe only takes around 10 minutes – quicker than going down to the shops to buy a jar of ready-made Lemon Curd.
You can make Curd from a number of other tropical fruit such as lime, orange, mango and passion fruit. I think it works best with strongly flavoured fruit – if you are a fan of rhubarb, have a look at my recipe for Rhubarb Curd.
There are so many uses for Easy Lemon Curd..
So what can you do with Lemon Curd? Well, lots and lots of things, actually! First off, it is great as a spread on bread as an alternative to jam or honey. It is also great stirred into plain yogurt or spooned over vanilla ice cream. However, in my opinion, it really comes into its own as a cooking ingredient. Its punch of lemony flavour is fantastic in all kinds of sweet dishes. It is particularly useful as a filling for cakes and in all kinds of puddings.
This Easy Lemon Curd Recipe is fool-proof and only takes ten minutes. In less time than it takes to go to the shop to buy ready-made Lemon Curd, you can have the far superior zesty, lemony home-made version.
2 unwaxed lemons
85 g butter
225 g caster sugar
Finely grate the zest of the lemons into a small, heavy-based saucepan.
Squeeze the lemons and add their juice to the saucepan together with the butter and sugar.
Beat the eggs and add these to the saucepan.
Put the saucepan over a very low heat and stir until the butter has melted and the ingredients have combined.
Continue stirring over the low heat until the mixture has thickened. This should take around five minutes.
Pour the mixture into sterilised jam jars and allow to cool.
Make sure you use unwaxed lemons which are available in most supermarkets. You want lemon zest rather than wax in your curd!
Don’t worry about ending up with scrambled eggs! The acid in the lemon juice will prevent this.
You can sterilise your jam jars by washing them in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
The lemon curd will keep for three weeks in the refridgerator.
Keywords: lemon curd, curd
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