Lemon curd
Indulge in the zesty delight of homemade lemon curd with this easy recipe. Combining butter, sugar, fresh lemon zest, tangy lemon juice, and eggs, this luscious spread is perfect for adding a burst of citrus flavor to your desserts or breakfast treats. Ready to elevate your culinary creations? Dive into the vibrant taste of lemon curd!
- 20 Apr 2024
- Cook time 13 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 2.26g | 2% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 0.03g | 0% |
| Sugar 50g | 50% |
| Fat | |
| Fat 16g | 20% |
| Saturated 9g | 30% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 60mg | 11% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.01mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 4.26mg | 5% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 1.33ug | 1% |
| Minerals | |
| Calcium, Ca 13mg | 1% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.32mg | 3% |
| Magnesium, Mg 2.86mg | 1% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 40mg | 1% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.23mg | 2% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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