This lemon curd is so seriously delicious that most of it never made it out of the blender and into the tiny tart pans. The Hubs and I just ate it with a spoon. Very large spoons.
My sister Sandy is an amazing cook and is the genius behind Everyday Southwest – and is a holder of an actual pastry certificate from an actual culinary school. She recently made a graham cracker crust that I just had to make. And I had a recipe for blender lemon curd tucked into my wallet, and it has also been calling my name recently. Yes, the culinary stars aligned on this one.
For the filling, you just throw everything in the blender and then you blend it for what seems like an eternity (FIVE minutes) so that the heat from the blender gently cooks the curd. I used my trusty Blendtec blender, which I love, love, LOVE, on the “soup” setting. Then, you just chill until set. It’s that simple. I used Meyer lemons for this – but you could try regular lemons or even limes – and I think you would get the same delicious results.
NO COOK BLENDER LEMON CURD
5 large eggs
1/2 cup lemon juice
1 tablespoon lemon zest
1 cup sugar
8 tablespoons butter, cubed
Blend for exactly 5 minutes – the curd needs to “cook” from the heat of your blender. Pour into tart pans. Let chill 8 hours.