Changes and improvements to the original recipe have been made. Note: This recipe was originally published April 2010. Some of my recipes that use lemon curd are lemon berry shortcakes, lemon mousse pie, and lemon vanilla layer cake. So you’ve made a batch of lemon curd, now what should you do with it? (Besides eating it with a spoon, of course.)Īs I’ve mentioned, you can use homemade lemon curd as a topping or filling for so many things like biscuits, scones, pancakes, french toast, waffles, cake, and pie. Homemade lemon curd will keep in the fridge for 1-2 weeks, but it also can be frozen for several months or more. The final step is to completely chill it in the fridge. This will leave the lemon curd silk and smooth.
Then remove from heat Pass the lemon curd through a find mesh strainer to remove the lemon zest and any egg bits that didn’t cook evenly. Once the yolks and lemon mixture are completely combined, add it all to a saucepan and cook it over the stove for a few minutes until thickened. Warming them up gradually keeps them smooth. If you throw the egg yolks straight onto the stove, you’ll end up with scrambled eggs. This is called tempering and it slowly brings the yolks up to temperature. Then you’ll heat the lemon juice, zest, butter and granulated sugar until the butter and sugar are melted and mixture is hot, and slowly add it to the egg yolks. (If you’re looking for ways to use the egg whites, how about an angel food cake or coconut macaroons?) It’s similar to a custard and made over the stove.įirst you’ll juice and zest the lemons (see below for my favorite tools!), then you’ll separate eggs since we just need the yolks. Lemon curd is a mixture of lemon juice and zest, egg yolks, sugar, and butter. If you’ve never had lemon curd, or have never made it at home, it’s definitely something you need to try! It’s actually quite quick and easy, and only requires 4 ingredients. The lemon curd is smooth, creamy and saturated with bright lemony flavor. Strain through a sieve into sterilised jars and secure with lids. Add butter, then microwave, uncovered, on high for 5 minutes, whisking every 30 seconds, or until mixture is smooth and thick.
Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. This recipe has been on my site since 2010 and it’s never failed me. Whisk zest, lemon juice, sugar and eggs together in a microwave-safe bowl. Method Put the lemon zest and juice, sugar and butter into a heatproof bowl. I love to make it in the spring and slather it on practically everything, and even enjoy it straight from the jar with a spoon. Since I made my first batch of homemade lemon curd a few years ago I have been obsessed. Storage Instructions: Store curd in an air-tight container in the refrigerator for up to 3 weeks freeze for longer storage.Homemade lemon curd is a rich, bright, and zesty topping for everything from biscuits to cakes! Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.Īllow the curd to cool for 15 to 20 minutes, then stir briefly and cover the surface with a piece of plastic wrap.Ĭool the curd at room temperature until barely warm then refrigerate until set, about 3 hours. INGREDIENTS: Glucose-Fructose Syrup, Sugar, Water, Lemon Juice from Concentrate (8), Maize Starch, Palm Oil, Dried Egg, Rapeseed Oil, Citric Acid, Gelling.
Use a spoon or spatula to scrape the bottom and sides of the pan occasionally to incorporate any stuck-on curd, stirring it back into the main mixture. Whisking constantly, cook the curd until it thickens enough to coat the back of a spoon or spatula, 5 to 10 minutes. Pour the contents of the bowl back into the saucepan and return the pan to medium-low heat. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice. Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together.Ĭarefully pour about half of the hot liquid into the bowl with the eggs and whisk to incorporate this will "temper" the eggs so they won't curdle when you combine them with the remainder of the hot liquid. Lemon curd is a versatile topping, perfect for warm gingerbread, pound cake, or any number of sweet treats.
Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes. Combine the lemon juice, butter, and sugar in a large saucepan.
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