Lemon curd is a bright and tangy spread that adds a refreshing twist to many desserts. This creamy mixture of lemons, sugar, and eggs can be enjoyed on toast, in pastries, or even as a filling for cakes. It’s simple to make and elevates any dish with its zesty flavor.
Why Make This Recipe
There are many reasons to create your own lemon curd at home. First, it tastes much better than store-bought versions, which can be overly sweet or lacking in flavor. Second, making lemon curd is a fun way to experiment in the kitchen. Finally, it uses just a few ingredients that you probably already have, making it an easy choice for any cooking enthusiast.
How to Make Lemon Curd
Making lemon curd is a straightforward process. Follow these simple steps:
Ingredients
- 3 tbsp caster sugar (superfine sugar or regular granulated sugar)
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 egg yolks (from the eggs used in the meringue)
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2″ cubes
- Pinch of salt
Directions
- Rub the Sugar and Zest: In a small bowl, rub the sugar and lemon zest together using your fingers. This step helps to bring out the lemon flavor.
- Whisk Ingredients: In a small saucepan, add the lemon sugar and egg yolks. Whisk them together until combined using a small whisk. Then, add lemon juice, butter, and salt, mixing well.
- Heat the Mixture: Place the saucepan on the stove over medium heat (or medium-low if your stove is strong).
- Thicken the Curd: As the butter melts, whisk occasionally. Once the butter is fully melted, whisk consistently but leisurely. When you see the first bubble (after about 3 to 4 minutes), whisk for 1 minute and then remove from heat. The mixture should have a custard-like consistency. If not, keep cooking a bit longer.
- Cool Down: Pour the lemon curd into a small bowl (strain it if there are any lumps from eggs). Cover with cling wrap, ensuring it touches the surface to prevent a skin from forming. Let it cool on the counter for 30 minutes, then refrigerate for 1 hour before using.
How to Serve Lemon Curd
Lemon curd can be served in many delicious ways. It’s fantastic spread on toast or scones for breakfast. You can also use it as a filling for cakes and pastries. Additionally, lemon curd can be drizzled over ice cream or mixed into yogurt for a tasty dessert.
How to Store Lemon Curd
To store lemon curd, place it in an airtight container in the refrigerator. It should stay fresh for about one week. You can also freeze lemon curd for longer storage, but make sure to use a freezer-safe container.
Tips to Make Lemon Curd
- Use fresh lemons for the best flavor.
- Make sure to whisk consistently when cooking to avoid cooking the eggs too quickly.
- Adjust the sugar based on how tart or sweet you like it.
Variation
You can experiment by adding different flavors to your lemon curd. Try incorporating lime or orange juice for a citrus twist. You can also add herbs like lavender or mint for a unique flavor profile.
FAQs
Q: Can I use whole eggs instead of just egg yolks?
A: It is best to use just egg yolks for a richer and creamier texture in the lemon curd.
Q: Can I make lemon curd without eggs?
A: Yes, there are eggless recipes available using cornstarch or other thickeners, though the texture may differ.
Q: How long can I keep lemon curd in the fridge?
A: Lemon curd can be stored in the fridge for up to one week. Make sure it is properly sealed to maintain freshness.
Enjoy making and savoring this delightful lemon curd recipe!
Lemon Curd
Ingredients
Main Ingredients
- 3 tbsp caster sugar (superfine sugar or regular granulated sugar)
- 1 tbsp lemon zest Use fresh lemons for the best flavor.
- ¼ cup lemon juice
- 3 egg yolks egg yolks (from the eggs used in the meringue) Use just yolks for a richer texture.
- 50 g unsalted butter, cut into 1 cm / 1/2″ cubes
- 1 pinch salt
Instructions
Making Lemon Curd
- In a small bowl, rub the sugar and lemon zest together using your fingers to enhance the lemon flavor.
- In a small saucepan, add the lemon sugar and egg yolks. Whisk them together until combined, then add the lemon juice, butter, and salt, mixing well.
- Place the saucepan over medium heat and let the butter melt while whisking occasionally.
- Once the butter has fully melted, whisk consistently until the mixture starts to bubble. Whisk for an additional minute, then remove from heat.
- Pour the lemon curd into a small bowl, straining if necessary, and cover with cling wrap touching the surface to prevent a skin from forming. Cool for 30 minutes, then refrigerate for 1 hour before using.
