How To Make Curd With Lemon Juice

This post may incorporate chapter links. Please read my disclosure policy.

Store-bought lemon curd doesn't fifty-fifty deserve to share the same proper noun as bootleg. This from-scratch lemon curd is deliciously tangy, creamy, and sweet. You lot only demand v ingredients and it comes together on the stove in 10 minutes! Lemon curd is perfect for scones, crepes, angel food cake, quick breads, pound cake, and so much more.

Let's talk lemon.

• Are lemon confined your primary squeeze?
• Is lemon huckleberry cake your favorite dessert?
• Are you lot head-over-heels for lemon meringue pie?

If your answer is YES to all of the above, you're going to flip for this creamy, dense, intensely flavorful spread. Bootleg lemon curd is i million times tastier than store-bought, which is filled with ingredients we can't pronounce and has likely been sitting on the shelf for too long. Spread the blissful bootleg version on scones, biscuits, bootleg English muffins, so much more than. This is the recipe you never realized you needed!

What is Lemon Curd?

Lemon curd is a very rich dessert topping or spread. It's buttery and sweet with intense tart lemon flavor– like a flossy lemon version of jam. Lemon curd is fabricated from simple ingredients and comes together quickly on the stove. Lemon lovers, this is your jam.

Get it? Get information technology? 🙂

How to Make Lemon Curd

Hither's how we brand DIY lemon curd. The full recipe and instructions are beneath.

You demand 5 ingredients for lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and butter. Each ingredient serves a disquisitional purpose for thickening and flavoring. The egg yolks thicken the curd, just as they do in creme brûlée or butterscotch pudding. Apply existent lemons; you need both the zest and juice. The sugar supplies sweet and construction, while the salt balances out the flavor. Add together the butter after the curd finishes on the stove. Butter makes it super flossy.

Make lemon curd on the stove. Make sure you are constantly whisking as the mixture thickens– we're talking well-nigh ten minutes of whisking. The adept news? That's the just step in this recipe: whisking!

Apply a Double Boiler

I strongly recommend cooking the lemon curd in a double boiler because mixing these ingredients over straight heat speedily leads to called-for. Don't fret! If you don't have a double banality, craft a makeshift double boiler by placing a heatproof glass bowl on tiptop of a larger pot. (You can meet my DIY double boiler in my baked alaska post!) Make sure the bottom of the pinnacle pot or basin does not bear on the simmering water. It'due south worth repeating: lemon curd should never exist cooked on direct heat.

Why Does my Lemon Curd Taste Metallic?

Lemon curd may take a metallic palatableness if you cook it in a metallic double boiler. It's a result of the eggs and lemon reacting with the pan, merely is easily avoidable! Use a non-metallic double boiler (this 1 has a porcelain insert) or the much cheaper glass bowl selection I mention above. While you're at it, apply a silicone whisk as well!

Uses for Lemon Curd

In that location are then many means to enjoy lemon curd. Here are a few suggestions:

• Enjoy on scones, muffins, waffles, or strawberry pancakes
• Use as a filling for crepes, lemon cupcakes, or lemon coconut cake
• Apply as a topping for pound cake or pavlova (uses the egg whites!)
• Fill French macarons, choux pastry, or layer on strawberry shortcake
• Brand a lemon berry trifle
• Spread on English language muffins, homemade biscuits, toast, croissants
• Mix it with whipped frosting for the fluffiest filling in a citrus cake
• Pinnacle your classic cheesecake or easy cheesecake pie
• Stir in yogurt, cottage cheese, or spoon on ice cream
• Use as a filling to add extra flavor to lemon blueberry cupcakes

Print

---

Clarification

You only need 5 simple ingredients for bootleg lemon curd– and the recipe comes together on the stove in 10 minutes! If yous know how to whisk, you can brand this delicious spread.

---

• 4 large egg yolks (run across note)
• 2/iii loving cup (134g) granulated carbohydrate
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (virtually 2–3 lemons)
• 1/eight teaspoon salt
• six Tablespoons (86g) unsalted butter, softened to room temperature

---

1. Fill up the lesser pot of your double boiler with i-ii inches of h2o. (Or apply the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low estrus to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the peak pot of your double banality. Using a silicone whisk, whisk until completely blended, then keep to whisk equally the curd cooks. Abiding whisking prevents the egg yolks from curdling. Whisk and melt until the mixture becomes thick, resembling the texture of hollandaise sauce, virtually 10 minutes. If curd isn't thickening, turn up the rut and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 divide pieces, then whisk into the curd. The butter volition melt from the rut 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 peel from forming on acme.) The curd will go along to thicken as information technology cools. Once cool, the plastic wrap tin be removed.
4. Refrigerate the curd for up to nigh 10 days.

Notes

1. Freezing Instructions: For longer storage, you can freeze the curd upwardly to three-half dozen months. Thaw in the fridge overnight before enjoying.
2. Thicker Lemon Curd: For thicker lemon curd, supersede 2 of the egg yolks with ane whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
3. Lemon Juice: Do not utilise bottled lemon juice. Employ fresh-squeezed lemon juice.
4. Butter: You can use salted butter instead of unsalted butter. Simply omit ane/8 teaspoon salt in the recipe.
5. No Double Boiler? No Trouble! If you do not ain a double boiler, you tin can but identify a small heatproof glass basin over a saucepan of simmering h2o– you will cook the curd in the top pot/bowl.
6. No Straining: I don't strain the lemon curd. The zest is very tiny and has been cooked, and so you tin hardly detect its texture. Information technology'southward actually merely in that location for flavour. However, experience costless to run the finished lemon curd through a fine mesh sieve if you want to have the actress step.

Keywords: scones, topping, sauce, filling

Subscribe

Baking Made Easy

Are yous new to this website? This email series is a smashing identify to start. I'll walk yous through a few of my nearly popular recipes and bear witness y'all exactly why they work.

Source: https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Posted by: fieldsforet1986.blogspot.com

Share this post