Lemon curd is a luscious, tangy dessert that brings a burst of citrus flavor to any dish. Whether spread on toast, used in tarts, or simply enjoyed by the spoonful, this creamy treat is a must-try for citrus lovers. With its bright yellow hue and vibrant taste, lemon curd is not only delicious but also incredibly versatile. Let’s dive into this easy recipe and discover how to make this delightful curd at home.
Ingredients
- 4 large lemons (zest and juice)
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
- 1/4 teaspoon salt
Servings and Cooking Time
This recipe makes approximately 2 cups of lemon curd, serving about 8 people. Preparation time is 10 minutes, with a cooking time of 15 minutes.
Nutritional Value
Each serving (approximately 1/4 cup) contains about 150 calories, 8g fat, 18g carbohydrates, and 2g protein. This information is based on one serving for one person.
Step-by-Step Cooking Process
- In a medium bowl, whisk together the lemon juice, zest, sugar, and salt.
- Add the eggs, whisking until fully combined.
- Transfer the mixture to a saucepan over medium heat.
- Stir continuously with a wooden spoon or spatula to prevent curdling.
- Cook until the mixture thickens and coats the back of the spoon (about 8-10 minutes).
- Remove from heat and stir in the cubed butter until melted and smooth.
- Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps.
- Let the curd cool slightly at room temperature.
- Transfer to jars or containers and refrigerate until set.
- Enjoy your homemade lemon curd within a week for the best flavor.
Alternative Ingredients
You can substitute lime juice and zest for a lime curd variation. For a less sweet version, consider reducing the sugar or using a sugar alternative like honey or agave syrup.
Serving and Pairings
Lemon curd is excellent as a topping for scones, pancakes, or waffles. It also pairs beautifully with meringue, yogurt, or as a filling in cakes and tarts.
Storage and Reheating
Store lemon curd in an airtight container in the refrigerator for up to one week. It can also be frozen in portions for up to three months. Thaw in the refrigerator before using.
Cooking Mistakes
- Don’t rush the cooking process; slow and steady thickens the curd properly.
- Ensure to strain the curd to avoid a grainy texture.
- Use fresh lemons for the best flavor; avoid bottled lemon juice.
- Keep stirring to prevent curdling.
- Don’t overcook; remove from heat as soon as it thickens.
Helpful Tips
- Use a thermometer to check for the perfect curd consistency (around 170°F).
- Experiment with flavor by adding herbs like thyme or rosemary.
- Store in small jars for easy use and gifting.
- Pair with fresh berries for a delightful dessert.
FAQs
How long does lemon curd last?
Lemon curd can last up to one week in the refrigerator and up to three months in the freezer. Be sure to store it in an airtight container for optimal freshness.
Can I make lemon curd without eggs?
Yes, you can make an eggless lemon curd using cornstarch as a thickener. Combine lemon juice, zest, sugar, and cornstarch with water, and cook until thickened.
What can I use lemon curd for?
Lemon curd is incredibly versatile! Use it as a filling for cakes, a topping for pancakes, or swirl it into yogurt for a tangy twist.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch, but it may not taste as vibrant.
Is lemon curd gluten-free?
Yes, lemon curd is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Conclusion
Making lemon curd at home is a rewarding experience that results in a vibrant, tangy treat perfect for a variety of dishes. With just a few simple ingredients and steps, you can enjoy a delicious homemade curd that elevates your desserts and breakfasts alike.
Lemon Curd
Ingredients
- 4 large lemons zest and juice
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter cubed
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together the lemon juice, zest, sugar, and salt.
- Add the eggs, whisking until fully combined.
- Transfer the mixture to a saucepan over medium heat.
- Stir continuously with a wooden spoon or spatula to prevent curdling.
- Cook until the mixture thickens and coats the back of the spoon (about 8-10 minutes).
- Remove from heat and stir in the cubed butter until melted and smooth.
- Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps.
- Let the curd cool slightly at room temperature.
- Transfer to jars or containers and refrigerate until set.
- Enjoy your homemade lemon curd within a week for the best flavor.
Nutrition
