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Lemon curd

How to Making Recipes Lemon curd using 6 ingredients and 8 steps

Lemon curd - Lemon curd is such an easy thing to make and delicious on just about everything! It's sweet, tart Lemon curd is a tasty addition to many things. It's great for dipping shortbread cookies in, adding to. Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor. While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts.

Lemon curd

Lemon curd isn't hard to make from scratch!

The reward is a spread that's smooth, creamy, sweet, and tart.

You can cook Lemon curd using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients make Lemon curd

  1. Prepare 4 large egg yolks.
  2. You need 2/3 cup granulated sugar.
  3. Prepare 1 Tablespoon lemon zest.
  4. It's 1/3 cup fresh lemon juice.
  5. It's Pinch salt.
  6. You need 6 tbsp unsalted butter at softened, at room temperature.

Lemon curd instructions

  1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method by placing one vessel inside another) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer..
  2. 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..
  3. 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..
  4. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying..
  5. 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..
  6. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice..
  7. 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– you will cook the curd in the top pot/bowl.
  8. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect it's texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mash sieve if you want to take the extra step..

Lemon curd - Perfect on toast, scones, hot buttered crumpets or rippled through ice cream. Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Lemon curd is a popular condiment for afternoon tea and is used similarly to jam or custard. It is a sweet, tangy topping with a strong lemon taste (much stronger than, say, a lemon custard). Lemon curd is a close cousin to the familiar lemon meringue pie filling and, in fact, could be used to fill pies or tarts. Curd is typically used to fill small tarts, served with scones or served on toast. Lemon curd is made with fresh lemon juice, sugar, lemon zest, egg yolks and butter. Thank you and good luck