Lemon curd so smooth, sweet, and tart, you might lick it right off the spoon.
Lemon curd, like many great recipes, is made with only a few key ingredients.
How you incorporate those ingredients makes all the difference when it comes to taste and texture.
Simply Recipes / Alison Conklin
What Makes a Great Lemon Curd Recipe?
After experimenting with variations of five different lemon curd recipes, I finally settled on my favorite.
How Much Sugar and Butter to Use in Lemon Curd?
Simply Recipes / Alison Conklin
I definitely wanted the lemon to be the star of the show.
I also use a fair amount of butter in this recipe.
I like the velvety mouthfeel that butter provides, so I use a lot.
Simply Recipes / Alison Conklin
If you are happy with less, then by all means, leave a couple of tablespoons out.
Two of the recipes I tested recommended adding butter off the heat once the curd had completely thickened.
Both of these versions had a slightly grainy texture that no one really enjoyed.
Simply Recipes / Alison Conklin
Conclusion:Add the butter on heat while the curd is coming together, not after it has thickened.
If its thickened but seems more like heavy cream or eggnog, then it needs a little more time.
Keep whisking over heat and be patient until it thickens.
Alison Conklin
(Remember: The curd will become thicker once it cools.)
To thicken it, whisk an egg yolk in a small bowl.
Then pour this mixture back into the pan with the curd.
Alison Conklin
Continue whisking for 5 minutes.
If all else fails and your curd is still not thickening, add a cornstarch slurry.
Conclusion: Thick or thin, your curd will still taste incredible.
Alison Conklin
Creamy curds like this one come together over low temps.
If your curd looks lumpy or curdled,remove it from the heat.
Transfer it to a bowl and whisk vigorously until it smooths out again.
Alison Conklin
Then, strain it to remove any lumps or any eggy bits.
Transfer it back to the pan, lower the heat, and finish the recipe.
Fill a medium pot with a couple of inches of water and bring it to a simmer.
Alison Conklin
Proceed with the recipe, but add an extra five minutes to the cooking time.
Conclusion:Cook your lemon curd low and slow to avoid curdling or lumps.
Simply substitute equal amounts of one juice for another.
Alison Conklin
Its simple to do and takes very little time.
You get the idea!
The possibilities are limited only by your imagination.
Here are a few ideas:
How Long Will Homemade Lemon Curd Keep?
Thaw the curd in the fridge for 24 hours before you plan to use it.
So my feeling is that you might as well freeze it.
What Is Lemon Curd?
Lemon curd is a cooked mixture of eggs, lemon juice and zest, sugar, and butter.
It’s a versatile lemony spread or citrusy topping.
It can be used as a spread for things like scones or toast.
The butter makes it a rich but tart dessert topping on pancakes, waffles, or ice cream.
Lemon curd is also great as a filling for layered cake, crepes or alemon tart, naturally.
The name can be a bit misleading since it’s not really a curd at all.
But it used to be when it started its life back in the early 1800s in Britain.
Lemon curd has come a long way since then.
If you’ve never had lemon curd before, you’re in for a treat!
Set a fine mesh sieve over a medium sized bowl, and set this next to your stove.
Have a whisk and a rubber spatula ready to go.
In a medium sauce pan, whisk the eggs and sugar together.
Set over medium heat.
Continue whisking until fully combined and uniform in consistency.
Continue whisking and add the juice, zest, and a pinch of salt.
Once that looks well incorporated, add the butter a piece or two at a time while whisking continuously.
Let each piece partially melt before adding more.
As you whisk, confirm you get into the nooks and crannies of your pot.
(The curd will continue to thicken as it cools.)
Strain your curd through the fine mesh sieve to remove the zest and any cooked eggy bits.
Once at room temp, cover tightly with the lid and transfer to the fridge or freezer.
it’s possible for you to also store it in the freezer for up to 1 year.
To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.
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