Welcome to the delightful world of homemade lemon curd! This zesty treat is perfect for spreading on toast, filling pastries, or simply enjoying by the spoonful. Let’s dive into this easy recipe!
Cooking Tips
Be sure to whisk constantly when cooking to prevent the eggs from scrambling. This part’s so satisfying as you watch it transform!
Serving Suggestions
Serve your lemon curd with scones, pancakes, or as a topping for desserts. Trust me, you’ll love it!
Ingredients
- Eggs:
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- Sugar:
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- Lemon Ingredients:
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- Butter:
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Instructions
- Prepare the Mixture:
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Step 1In a small saucepan, whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt.
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Step 2Place over low heat and cook, whisking constantly, until the lemon curd thickens enough to coat the back of a spoon, about 10 minutes. It will initially foam as you whisk, but the foam will subside as the curd nears the proper consistency. The curd will thicken more as it cools.
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Step 3Remove from the heat and add the butter. Stir until the butter melts and the curd is smooth. Transfer to an airtight container or jar (glass is best), cover, and refrigerate until completely cooled, about 2 hours, before serving.
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Step 4Store in an airtight container in the refrigerator for up to a week.
Nutrition
- Calories: 120, Fat: 5g, Carbs: 18g, Protein: 1g
Cooking techniques
Whisking constantly is key to achieving a smooth texture. Cooking over low heat helps to prevent the eggs from scrambling.
Variations or substitutions
Feel free to experiment with different citrus juices like orange or lime for a unique twist! You can also use this as a filling for tarts or as a topping for cheesecakes.
Storage tips
Store your lemon curd in an airtight container in the refrigerator for up to a week. It’s best enjoyed fresh but can also be frozen for longer storage.
Notes
For an extra smooth curd, strain it through a fine mesh sieve before transferring to the container.
