This lemon curd recipe makes the very best citrusy unfold and topping! Use it for scones, pancakes, truffles and extra.
Are you smitten with citrus? Then you definately completely should do this lemon curd recipe! This straightforward methodology makes curd with the best possible taste and texture. It’s positively shiny and zingy, with a creamy, thick texture that may make your coronary heart skip a beat. Use it as a topping for scones, biscuits, shortcakes, pancakes and waffles, or it even works as a cake filling. Welcome to your new favourite !
What’s in lemon curd?
Lemon curd is a citrus unfold that originated in England within the 1800’s. It’s a mix of eggs, sugar, lemon juice, lemon zest and butter, which when heated kind right into a easy, thick custardy texture. Citrus curds had been initially eaten as a diffusion for scones at British tea time, however they work in a wide range of makes use of: in tarts, as a cake filling, on shortcakes, pancakes, waffles, and French toast, on ice cream, or on toast.
What do you want for lemon curd? Earlier than we mastered this methodology, we had no thought lemon curd was so easy! Right here’s what you’ll want:
- Eggs
- Granulated sugar
- Complete lemons (lemon juice and lemon zest)
- Butter
Learn how to make lemon curd
Lemon curd is fast to make, nevertheless it’s essential to be exact within the methodology. It’s straightforward to undercook or overcook the lemon curd, leading to a skinny or break up curd. Crucial factor to know: use a meals thermometer! It’s one of the simplest ways to be sure to don’t overcook the curd. Right here’s tips on how to make lemon curd (or leap to the recipe under):
- Whisk: In a medium saucepan, whisk the eggs, sugar, lemon juice, and lemon zest.
- Warmth: Add medium warmth and prepare dinner, stirring continuously and slowly with a spatula, for two to three minutes till the combination begins to thicken right into a yogurt-like consistency. This occurs at a temperature between 160°F and 170°F. Keep away from simmering or overcooking, which can lead to a lumpy texture.
- Add butter: Instantly take away from the warmth and whisk within the butter till the butter is melted.
- Chill: Switch the lemon curd to a container and press plastic wrap onto the floor to stop a pores and skin from forming. Refrigerate for not less than 2 hours.
Why is my lemon curd runny?
Runny lemon curd means the curd has not been heated sufficient: it should be heated to 170°F with the intention to thicken. You possibly can “save” a runny curd and thicken it. Place it in a saucepan and use a meals thermometer to warmth it again to 170°F. Then whisk in one other tablespoon or two of butter, which can assist it change into even thicker when cooled.
Why is my lemon curd lumpy?
Lumpy lemon curd means the curd was overcooked, inflicting the eggs to prepare dinner and change into scrambled. Crucial a part of making lemon curd is cooking the combination gently in order that the eggs don’t prepare dinner.
Are you able to save a lumpy lemon curd? It relies upon. In case you have solely small lumps within the curd, you’ll be able to go it by a advantageous mesh sieve to pressure out the cooked eggs. Nonetheless, if the whole combination is break up, you’ll have to begin over.
Methods to make use of it!
There are such a lot of methods to make use of lemon curd (although you’ll most likely wish to lick it proper off of the spoon!). Listed below are a number of of the highest methods to eat it:
Storage data
How lengthy does home made lemon curd final? You possibly can retailer lemon curd for as much as 1 month within the fridge. It’s also possible to freeze lemon curd for as much as 3 months, saved in an hermetic container.
Extra lemon recipes
Wish to make extra with this zingy citrus fruit? Listed below are a number of favourite :
Description
This lemon curd recipe makes the very best citrusy unfold and topping! Use it for scones, pancakes, truffles and extra.
- 3 eggs
- ½ cup granulated sugar
- 6 tablespoons recent lemon juice
- 2 teaspoons lemon zest, finely grated
- 6 tablespoons unsalted butter, lower into 1/2-inch items
- In a medium saucepan, whisk the eggs till easy. Then whisk within the sugar, lemon juice, and lemon zest.
- Add medium warmth and prepare dinner, stirring continuously and slowly with a spatula, for two to three minutes till the combination begins to thicken right into a yogurt-like consistency. This occurs at a temperature between 160°F and 170°F: measure with a meals thermometer for many correct outcomes! Keep away from simmering or overcooking, which can lead to a lumpy texture.
- Instantly take away from the warmth and whisk within the butter till the butter is melted.
- Switch the lemon curd to a container and press plastic wrap onto the floor to stop a pores and skin from forming. Refrigerate for not less than 2 hours. Retailer refrigerated for as much as 1 month.
- Class: Necessities
- Technique: Stovetop
- Delicacies: English
- Food plan: Vegetarian
Key phrases: Lemon curd, lemon curd recipe, tips on how to make lemon curd