Let ’ s spill lemon .
If your answer is YES to all of the above, you ’ re going to flip for this creamy, dense, intensely flavorful diffuse. Homemade lemon curd is 1 million times tastier than boughten, which is filled with ingredients we can ’ deoxythymidine monophosphate pronounce and has likely been sitting on the shelf for besides long. Spread the blissful homemade version on scones, biscuits, homemade english muffins, and so much more. This is the recipe you never realized you needed !
Video Tutorial: How to Make Lemon Curd
If you ’ re not familiar, let ’ s revue .
What is Lemon Curd?
Lemon curd is a very ample dessert top or spread. It ’ second buttery and sugared with intense sharp lemon flavor– like a creamy gamboge version of crush. Lemon curd is made from simple ingredients and comes together promptly on the stave. Lemon lovers, this is your fix .
Get it ? Get it ? 🙂
How to Make Lemon Curd
here ’ s how we make DIY lemon curd. The full recipe and instructions are below .
You need 5 ingredients for lemon curd recipe: testis yolks, fresh lemons, carbohydrate, salt, and butter. Each ingredient serves a critical purpose for thickening and flavoring. The egg yolks thicken the curd, good as they do in creme brûlée or butterscotch pudding. Use real lemons ; you need both the zest and juice. The sugar supplies sweetness and structure, while the salt balances out the season. Add the butter after the curd finishes on the stave. Butter makes it super creamy .
Make lemon curd on the stove. Make sure you are constantly whisking as the mix thickens– we ’ ra talking about 10 minutes of whisking. The thoroughly news program ? That ’ s the only step in this recipe : whisk !
Use a Double Boiler
I powerfully recommend cooking the gamboge curd in a double kettle because mixing these ingredients over mastermind heat quickly leads to burning. Don ’ thyroxine fret ! If you don ’ t have a double boiler, craft a makeshift double kettle by placing a heatproof methamphetamine bowl on peak of a larger toilet. ( You can see my DIY double boiler in my bake alaska mail ! ) Make sure the bed of the top pot or bowl does not touch the simmer water. It ’ mho worth repeat : lemon curd should never be cooked on direct heat.
Why Does my Lemon Curd Taste Metallic?
Lemon curd may have a metallic aftertaste if you cook it in a alloy double boiler. It ’ s a result of the eggs and lemon react with the pan, but is easily evitable ! Use a non-metal double kettle ( this one has a porcelain cut-in ) or the much cheaper glass roll option I mention above. While you ’ re at it, use a silicone whisk excessively !
Uses for Lemon Curd
There are thus many ways to enjoy lemon curd. here are a few suggestions :
Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Curd
4.8
from
176
reviews
- homework prison term : 5 minutes
- cook time : 10 minutes
- total time : 1 hour, 15 minutes ( includes cool )
- yield :
1
–
1.5
cups
1
x
- class : dessert
- method : Baking
- cuisine : american
Print Recipe
Pin Recipe
Description
You lone need 5 simpleton ingredients for homemade lemon curd– and the recipe comes together on the stave in 10 minutes ! If you know how to whisk, you can make this delicious gap .
Ingredients
Scale
- 4
Read more: Microwave Scrambled Eggs
large egg yolks (see note)
- 2/3 cup ( 134g) granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2– 3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons ( 86g) unsalted butter, softened to room temperature
Instructions
- Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.
Notes
- Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
- Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
- Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
- Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
- No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water– you will cook the curd in the top pot/bowl.
- No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
Keywords: scones, topping, sauce, filling
Read more: How to Clean a Coffee Maker | Better Homes & Gardens