Lemon curd
This lemon curd is a tangy, smooth spread made with egg yolks, sugar, butter, and lemon juice, perfect for enhancing baked goods. Using a double boiler for gentle cooking ensures a silky texture without curdling the eggs.
Cook time 10 min
Prep time 5 min
Ingredients:
2 yolks3/4 cup sugar
1/3 cup butter
2 tbsp lemon juice
Lemon curd is a luscious, tangy spread that pairs beautifully with a variety of baked goods, from scones to tarts. With just a handful of ingredients and some simple steps, you can make this delightful condiment at home. Follow this easy recipe to create your own smooth and zesty lemon curd.
Instructions:
- Separate the egg yolks from the whites. Set aside the egg whites for another recipe.
- Cut the butter into small pieces to ensure it melts quickly and evenly.
- Squeeze and strain the lemon juice to remove any seeds or pulp.
- Fill the bottom of a double boiler with about 1-2 inches of water. Make sure the water level is low enough that the top pan does not touch the water.
- Place over medium heat until the water simmers gently.
- In the top pan of the double boiler (or a heatproof bowl if you don't have a double boiler), combine the egg yolks and sugar. Whisk them together until the mixture is smooth and well combined.
- Place the mixture over the simmering water. Continue whisking constantly to prevent the egg yolks from curdling.
- Gradually add the lemon juice while whisking continuously. Ensure that the mixture remains smooth.
- Slowly add the pieces of butter to the mixture, a few at a time, whisking constantly. Allow each piece to melt before adding the next.
- Continue to cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. This usually takes about 8-10 minutes. The curd will also thicken further as it cools.
- Once thickened, remove the lemon curd from the heat and strain it through a fine-mesh sieve into a bowl to remove any bits of cooked egg. This step ensures a smooth and silky texture.
- Allow the lemon curd to cool slightly at room temperature. Once cooled, transfer it to a clean, airtight container.
- Place plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate for at least 1 hour or until well chilled.
- Your lemon curd is now ready to use! It can be enjoyed on toast, scones, as a filling for cakes or tarts, or simply by the spoonful.
- Store the lemon curd in the refrigerator for up to 1 week.
Making lemon curd at home is a rewarding experience. Not only do you get to enjoy the fresh, zesty flavor of lemons, but you also have the satisfaction of creating something delicious from scratch. Whether you spread it on toast, fold it into yogurt, or use it as a filling for desserts, homemade lemon curd is a versatile treat that elevates any dish. Enjoy!
Lemon curd FAQ:
Lemon curd typically takes about 8-10 minutes to thicken when cooked over a double boiler while whisking constantly. It should coat the back of a spoon when it reaches the desired consistency.
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute. It may lack some of the brightness of fresh juice, but it will still work in the recipe.
If your lemon curd turns out grainy, it may be because the sugar did not dissolve fully or the eggs were overcooked. To fix it, strain the curd through a fine-mesh sieve to remove any lumps.
Store lemon curd in an airtight container in the refrigerator. It will stay fresh for up to 1 week. To prevent a skin from forming, place plastic wrap directly on the surface of the curd before sealing.
This recipe specifically requires egg yolks, and the egg whites should be set aside for another use. You can use the egg whites in dishes like meringues or omelets.
Tips:
- Use fresh lemons for the best flavor. Bottled lemon juice can be used in a pinch, but it won't deliver the same vibrant taste.
- Use a double boiler or a heat-proof bowl over simmering water to gently heat the mixture. This prevents the eggs from curdling and ensures a smooth texture.
- Constant stirring is key. This helps to combine the ingredients smoothly and avoids any lumps or curdling.
- Strain the lemon curd through a fine mesh sieve after cooking to remove any bits of cooked egg and ensure a silky smooth texture.
- Store the lemon curd in an airtight container in the fridge. It will keep for up to two weeks.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 1.56g
Carbohydrates 36g
Fiber 0.02g
Sugar 36g
Fat 18g
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