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This basic do-it-yourself lemon curd recipe is simple to make with 5 elements in about quarter-hour.
I’m normally all for store-bought shortcuts. However on the subject of lemon curd, I wholeheartedly consider it’s value the additional effort and time to make a fast batch do-it-yourself. Taste-wise, there’s simply nothing compares to the intense, zingy taste that recent lemon juice and zest add to a batch of do-it-yourself lemon curd. Plus, it’s really easy to make! ♡
All you want are 5 elements to make a fast batch — lemons, eggs, sugar, salt and butter. The recipe comes collectively rapidly and simply on the stovetop with minimal fuss. And after simply quarter-hour or so of hands-on prep time, a jar of this irresistibly creamy, tart, candy, velvety unfold will be yours to get pleasure from.
Unfold this do-it-yourself lemon curd on something from bagels to biscuits, croissants, muffins, pancakes, scones, toast, waffles and extra. Use it to fill desserts, cookies, cream puffs, crêpes, macarons or meringues. Swirl it into your ice cream or yogurt, use it to high a cheesecake or pavlova, serve a bit of jar along with your subsequent charcuterie board, or hey, should you really feel like sharing, wrap a bit of jar up for gifting! The are countless scrumptious methods to get pleasure from an excellent jar of do-it-yourself lemon curd.
So seize some recent lemons and let’s make a fast batch!
Lemon Curd Substances
Listed below are a couple of temporary notes concerning the basic lemon curd elements that you’ll want to make this recipe:
- Lemons: It’s necessary to make use of recent lemons for this recipe, since we will likely be utilizing each the zest and juice so as to add a lot scrumptious lemony taste. I like to recommend buying natural lemons when making lemon curd, since we will likely be utilizing a lot zest, however any recent lemons will do.
- Sugar: I like to recommend both cane sugar or primary white granulated sugar when making lemon curd.
- Eggs: We are going to use a mixture of two complete eggs plus 4 egg yolks for this recipe, which is able to serve to thicken the combination.
- Butter: Butter is all the time stirred into lemon curd after it comes off of the range, and provides essentially the most splendidly creamy, velvety, richness to the curd. You should definitely use chilly butter so that it’s going to correctly emulsify into the sauce.
- Salt: Lastly, don’t neglect so as to add salt to convey out the perfect of all of those tart, candy, creamy flavors!
Suggestions for Making Lemon Curd
Full directions are included within the recipe under for the best way to make lemon curd, however listed below are a couple of useful tricks to additionally take into account:
- Use recent lemon juice. It’s value reiterating that this recipe is so significantly better made with recent lemon zest and juice. So keep away from the temptation to make use of bottled lemon juice as a shortcut — it’s effectively value the additional effort to make use of recent lemons! I extremely suggest a Microplane for zesting and this citrus juicer for simple juicing.
- Cook dinner the lemon curd low and gradual. We deliberately wish to cook dinner the lemon, eggs and sugar combination slowly over medium-heat in order that the eggs don’t scramble. This course of actually can’t be rushed, so take your time, whisk always, and doing so ought to keep away from any scrambling. (But when a number of the eggs do scramble, don’t fear in any respect — you may simply sift them out with a strainer as soon as the lemon curd has cooked.)
- Use non-metallic gear. Eggs and lemon juice can typically react with steel cooking gear and provides lemon curd a barely metallic taste. I’ve personally made this recipe plenty of instances utilizing my typical stainless-steel saucepan and whisk and have by no means seen an issue. However should you’d prefer to play it protected, go for a non-metallic saucepan or double boiler and use a silicone whisk.
- Contemplate a double boiler. In case your range tends to overheat or warmth erratically, it could be safer to make this recipe utilizing a double boiler in order that the eggs don’t by chance overheat and scramble.
- You should definitely cowl whereas chilling. A movie will naturally type on high of lemon curd as it’s cooling, which is fit for human consumption and tastes simply nice. However if you want to keep away from that layer and protect the sleek texture, merely press a chunk of lightly-oiled parchment or plastic wrap straight on high of the lemon curd to cowl as it’s cooling. Then you may take away it as soon as the curd has cooled.
Listed below are a couple of of my favourite lemon curd variations that you could be get pleasure from:
- Use a unique citrus fruit: Use one other citrus similar to lime, grapefruit, Meyer lemon, or orange (similar to navel orange, blood orange, mandarins, tangerine) rather than the lemon. Though technically, you may make a curd from any recent fruit! Proportions could have to be adjusted when you veer away from citrus, however recent blackberry, blueberry, cranberry, kiwi, mango, ardour fruit, raspberry, strawberry, watermelon, or a mixture of totally different fruits may all be scrumptious.
- Add further mix-ins: Add a touch of ginger, vanilla extract, almond extract, or spices (similar to cinnamon, cardamom, black pepper) to the curd.
- Add herbs: Muddle or add some finely chopped recent herbs to the curd (similar to mint, basil, rosemary or thyme).
Methods To Use Lemon Curd
There are sooo many scrumptious makes use of for lemon curd, so don’t hesitate to get inventive on the subject of placing a batch to make use of! For instance, lemon curd can be great used as a:
- Unfold for bagels, biscuits, bread, crepes, croissants, English muffins, pancakes, scones, toast, waffles and extra
- Filling for desserts, cookies, cream puffs, crepes, macarons, meringues or trifle
- Topping for a cheesecake or pavlova
- Sauce to be tossed with a recent fruit salad
- Dip for charcuterie board
- Swirl stirred into ice cream or yogurt
Lemon Curd FAQ
Why is it known as lemon curd? It comes from the time period ‘curd’, which is the method of thickening milk with an acid. Within the case of lemon curd, it’s the lemon juice that causes the milk to thicken. Trendy lemon curd isn’t technically a curd.
Are you able to freeze lemon curd? Sure! You possibly can freeze lemon curd for as much as 3 months in an hermetic container. Simply make sure you let the frozen lemon curd thaw within the fridge in a single day earlier than attempting to serve in order that its texture is preserved.
Do you actually need to pressure lemon curd? This step is completely as much as you. If you happen to occur to note that it doesn’t look utterly easy or a couple of small bits of eggs appear to have scrambled whereas cooking, you may pressure the combination via a nice mesh strainer. However I typically skip this step myself.
Why did my lemon curd cut up? Probably the butter was not chilly and it didn’t emulsify correctly into the combination. Or it could possibly be that the eggs have been cooked too rapidly or at too excessive a temperature and scrambled, stopping them from serving as a binding agent for the curd.
How thick is lemon curd presupposed to be? Lemon curds can range in thickness, relying on how a lot butter you add, however ought to all the time be gentle and skinny sufficient to unfold. When cooking the lemon curd, simply remember the fact that it ought to have the ability to coat the again of a wood spoon (this occurs round 170°F), then it is going to thicken extra because it cools.
- 1 cup cane sugar (or white granulated sugar)
- 3/4 cup freshly-squeezed lemon juice + 2 tablespoons lemon zest
- 1/4 teaspoon nice sea salt
- 2 massive eggs + 4 massive egg yolks
- 6 tablespoons unsalted chilly butter, minimize into small items
- Cook dinner. Whisk the entire elements besides butter in a small saucepan or double boiler till evenly mixed. Cook dinner over medium warmth, whisking always, till the combination reaches 170°F. (That is the temperature at which it is going to thicken. If you happen to don’t have a thermometer, the consistency of the combination ought to coat the again of a wood spoon.)
- Add butter. Take away the pan from the warmth. Instantly add within the butter and whisk till melted and evenly mixed.
- Pressure (optionally available). If you need your lemon curd to be further easy (particularly should you discover that any small bits of eggs have scrambled whereas cooking), pressure the combination via a nice mesh strainer.
- Chill. Switch the lemon curd to a heat-safe jar or bowl. Press a layer of parchment (frivolously misted with cooking spray) or plastic wrap straight onto the floor of the lemon curd, which is able to forestall a movie from forming. Refrigerate for at the least 1 hour or till chilled.
- Serve. Serve and revel in! Leftover lemon curd will be refrigerated in a sealed container for as much as 1 week.