Lemons are perfect for making a sweet, tangy sauce. Sometimes lemon curd is made with a small amount of sugar to lighten the egg yolks or to give the mixture a bit more sweetness. This is not the case when I make it! This recipe requires a lot of sugar, and the result is a thick, sweet lemon curd. I usually use it to top a slice of lemon cake (my favorite!), cut up and spread on a sweet potato.
I’ve posted this recipe before, but it was so good, I had to make it again. As you can see, the recipe has been slightly tweaked. The recipe makes about 2 cups of lemon curd, so I doubled it for this post, but this recipe makes enough for 4 servings (or a dozen slices to put on pie). I love the versatility of the recipe, and that it can be used in so many ways. The curd can be used as a glaze for cake, a filling for pies and pastries, in sandwiched, on crackers, as a topping for ice cream, and sprinkled on salads. If you’re a lemon curd lover, you’ll love this recipe.
Rich, tangy, tart flavor and an incredibly rich, creamy texture – there’s nothing like homemade lemon curd. This simple homemade lemon curd is a million times tastier than what you would buy at the store. This dish is so easy to make that you’ll never reach for store-bought lemon curd again. Lemon curd is made from sugar, lemons, butter and egg yolks, which give it a creamy texture and a sweet and sour taste. It is prepared by carefully boiling the ingredients in a water bath. Lemon curd is served as a filling for scones, pancakes and other treats or used in cakes and pastries as a rich, lemony topping.
What is Lemon Curd?
Lemon curd is a rich, lemony product often used in desserts or served with scones or sweet muffins for afternoon tea. It is used in the same way as jam, but has a creamy, smooth texture and a delicious lemon flavor balanced by a wonderful sweetness.
How to make the best homemade lemon curd
To make lemon curd at home, you only need a few ingredients: butter, sugar, salt and of course a few lemons! Boil water in the bottom half of the double boiler. Beat the lemon, sugar, salt, egg yolks and lemon zest in the top of the kettle until smooth. Whisk the mixture while cooking, so the egg yolks don’t overcook.
Beat the mixture until it becomes thick, which will take about 10 minutes. Remove the pan from the heat and stir in the butter. Once all the ingredients are combined, pour the lemon curd into a bowl and cover with cling film. Make sure the foil touches the top of the curd to prevent a sheet from forming. Allow the curd to cool completely before using it.
Use of home-made lemon curd
Lemon curd is typically served as a topping on scones, muffins, pancakes, waffles, or used as a filling in desserts such as pies, bars, and cakes. It can also be used as a topping for shortbread cookies.
Tips for making lemon curd at home
– When covering the lemon curd to cool, make sure the foil touches the top of the curd. This prevents the formation of skin on the surface. – If you prefer a thicker lemon curd, use 1 whole egg plus 2 egg yolks. – The water bath method is the best way to make lemon curd. If you don’t have a double boiler, you can cook the lemon curd in a heatproof bowl placed over a pan of 15 inches of boiling water. – Lemon curd can also be prepared in the microwave.
Beat the eggs and sugar in a microwave-safe bowl. Stir in lemon juice, zest and melted butter. Cook in 1-minute increments, stirring after each minute, 3 to 5 minutes total. The lemon curd is ready when it coats the back of a spoon. – Vegans can also enjoy lemon curd! To make vegan lemon curd, use non-dairy milk instead of butter and cornstarch instead of eggs.
Preservation of home-made lemon curd
The lemon curd can be stored in an airtight container for up to 10 days. It can be frozen for 3 to 6 months.
Pour 2 inches of water into the bottom of the double boiler over high heat. When the water boils, turn the heat down low.
Whisk together the egg yolks and sugar in the top of the double boiler.
Add the lemon zest, lemon juice and salt and mix.
Continue whisking while cooking to prevent the yolks from curdling, about 10 minutes or until the mixture thickens.
Take the kettle off the stove. Stir in the butter.
Put the cottage cheese in a bowl, cover and let it cool.
Finally, you can use lemon curd to make desserts.
Use room temperature ingredients to make the lemon curd.
Frequently Asked Questions
How long does lemon curd last?
Lemon curd is a classic French dessert that combines eggs and lemon for a creamy, lemony topping. This recipe is a variation of one from “The Looneyspoons” blog, which I adapted by altering the amount of lemon zest, adding more lemon juice, and changing the eggs to whole eggs.
It doesn’t have quite as much lemon flavor as the original recipe, but it’s still a lovely spread for toast, sandwiched between cookies, or spooned over pound cake. 1. Measure out the lemon curd. 2. Whisk together the lemon curd, lemon juice, and sugar until smooth. 3. Cover and refrigerate until ready to use.
How do you make lemon curd from scratch?
Lemon curd is one of the simplest and most delicious things you can make from scratch and so I decided to put together a recipe for you to make lemon curd at home. It’s actually quite easy to make and the results are awesome. Lemon curd is made by simmering sweetened, unstrained lemon juice with egg yolks and a thickener, usually butter, known as a lemon curd or lemon jus.
The sweetened juice is strained, and the resulting thick mixture is boiled in order to thicken it. Once the curd thickens, it is thickened further with gelatin instead of more butter. This curd is then stirred into a sugar syrup, which creates the lemon curd.
What do you do with lemon curd?
Lemon curd is the quintessential British dessert. It’s also a staple in many cuisines around the world. It’s a tasty spread or topping, and it’s a traditional ingredient in many cakes, breads, and desserts. If you’ve ever wondered how to make it, you’re in luck. In this article, we will show you how to make lemon curd in just eight simple steps.
After going through my entire lemon curd recipe collection, I realized that there are actually 4 different flavors that can be found in my fridge. It’s not that I have 4 different lemons, but rather, I have 4 different ways to use the same lemon. I’ve combined them to share with you a few of my favorite ways to use lemon curd for breakfast, lunch, dinner, and dessert.