Go Back
Lemon Curd Filled Lemon Halves

Lemon Curd Filled Halves

This dessert features smooth homemade lemon curd served in hollowed lemon halves. It's tangy, creamy, and beautifully presented, ideal for spring or light after-dinner treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine european
Servings 6 people
Calories 150 kcal

Equipment

  • 1 heatproof bowl
  • 1 saucepan
  • 1 spoon

Ingredients
  

  • 3 large lemons
  • 3 large egg yolks
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup fresh lemon juice 60 ml
  • 4 tablespoons unsalted butter cubed (56 g)
  • 1 teaspoon lemon zest
  • 1 small fresh mint sprig for garnish

Instructions
 

  • Slice lemons in half lengthwise and carefully scoop out the pulp, keeping the rind intact to form lemon cups.
  • In a heatproof bowl, whisk together egg yolks, sugar, and fresh lemon juice.
  • Place the bowl over simmering water and cook the mixture, whisking constantly for 6–8 minutes until thickened.
  • Remove from heat and stir in cubed butter and lemon zest until smooth and creamy.
  • Spoon the warm lemon curd into the hollowed lemon halves, smoothing the tops with a spoon.
  • Chill the filled lemons in the refrigerator for 1–2 hours to set the curd.
  • Garnish with a fresh mint sprig before serving chilled.

Notes

  • Use fresh lemons for optimal flavor and aroma.
  • Strain curd for an ultra-smooth texture.
  • Serve on a decorative plate to enhance presentation.
  • Store leftovers refrigerated and consume within 2 days.