Lemon curd
Lemon curd is a tangy and sweet spread made from fresh lemon juice, zest, butter, and eggs. This easy recipe results in a smooth, creamy texture perfect for cakes, scones, or yogurt.
Cook time 13 min
Prep time 10 min
Ingredients:
1/2 cup butter1.50 cups sugar
2 tbsp lemon zest
1/3 cup lemon juice
2 eggs
Lemon curd is a deliciously tangy and sweet spread that's perfect for filling cakes, spreading on scones, or even as a topping for yogurt. With its vibrant lemon flavor and smooth, creamy texture, it's sure to be a hit at any gathering. This easy recipe uses simple ingredients that you probably already have in your kitchen.
Instructions:
- Zest the lemons until you have 2 tablespoons of zest.
- Juice the lemons to get 1/3 cup of lemon juice. Strain the juice to remove any seeds or pulp.
- Crack the eggs into a bowl and beat them until well combined.
- In a medium saucepan, combine the 1/2 cup of butter, 1.5 cups of sugar, and 2 tablespoons of lemon zest.
- Cook over medium heat, stirring constantly until the butter is completely melted and the mixture is well-combined.
- Gradually stir in the 1/3 cup of lemon juice. Continue to stir the mixture until the sugar is dissolved and it's smooth.
- Remove the saucepan from the heat for a moment to prevent scrambling the eggs.
- Slowly add the beaten eggs to the mixture, stirring constantly. This helps temper the eggs, reducing the risk of curdling.
5. Cook the Curd:
- Return the saucepan to the stove over medium-low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 10-15 minutes. Be patient and continue to stir to avoid any curdling.
- To test if the curd is done, dip a spoon into it. If the back of the spoon is evenly coated and a line drawn with your finger stays clear, the curd is ready.
- Once thickened, remove the saucepan from the heat. Pour the lemon curd into a bowl or jar, straining through a fine mesh sieve to remove any lumps or bits of cooked egg if necessary.
- Allow the lemon curd to cool to room temperature. Cover it with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming.
- Once cooled, refrigerate the lemon curd. It will thicken further as it chills and can be stored for up to 1 week in the refrigerator.
Lemon curd is an incredibly versatile and delightful treat that can elevate many desserts and breakfast items. By following this straightforward recipe, you can make your own homemade lemon curd that is fresher and more delicious than any store-bought version. Enjoy your homemade treat!
Lemon curd FAQ:
Cooking the lemon curd takes about 10-15 minutes over medium-low heat. Stir constantly until the mixture thickens and coats the back of a spoon.
Lemon curd should be stored in an airtight container in the refrigerator. It will keep for up to 1 week. Cover the surface with plastic wrap to prevent a skin from forming.
Yes, you can substitute butter with a non-dairy alternative, like vegan butter or margarine. Make sure to choose a flavor that complements the lemon.
To check if the lemon curd is done, dip a spoon into it; if the back of the spoon is coated and a line drawn with your finger stays clear, the curd is ready.
Lemon curd is versatile; use it as a filling for cakes, a spread on scones or toast, or a topping for yogurt and desserts.
Tips:
- Use fresh lemons for the best flavor. The zest and juice from fresh lemons will add a bright and zesty kick to your curd.
- Stir constantly while cooking to prevent the eggs from curdling and to ensure a smooth texture.
- Once your curd has thickened, strain it through a fine-mesh sieve to remove any bits of cooked egg or zest for an extra-smooth finish.
- Store your lemon curd in an airtight container in the refrigerator for up to two weeks. It can also be frozen for longer storage.
- Be patient and cook the curd over medium-low heat to avoid any risk of burning or overcooking.
Nutrition per serving
6 ServingsCalories 360kcal
Protein 2.26g
Carbohydrates 50g
Fiber 0.03g
Sugar 50g
Fat 16g
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