Lemon curd is a versatile treat that can brighten up a variety of desserts, from scones to tarts. Its vibrant flavor and creamy texture make it a favorite for many. Whether you’re spreading it on toast or using it as a filling for pastries, homemade lemon curd is a delightful addition to your recipe repertoire. Here’s how you can make it from scratch.
Ingredients
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest (from about 2 lemons)
- 4 large eggs
- 1/2 cup unsalted butter, cut into pieces
Instructions
1. Prepare the Ingredients: In a medium-sized saucepan, combine the sugar, lemon juice, and lemon zest. Whisk together until the sugar is dissolved.
2. Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently.
3. Whisk the Eggs: In a separate bowl, lightly whisk the eggs.
4. Temper the Eggs: Gradually add a few spoonfuls of the hot lemon mixture into the bowl with the whisked eggs, whisking constantly. This step is called tempering and helps prevent the eggs from curdling when added to the hot mixture.
5. Combine and Cook: Slowly pour the tempered egg mixture back into the saucepan with the remaining lemon mixture, whisking continuously. Cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon. This should take about 7-10 minutes. Do not let it boil.
6. Add Butter: Remove the saucepan from heat and stir in the pieces of butter until completely melted and incorporated.
7. Strain (Optional): For a smoother texture, you can strain the curd through a fine-mesh sieve to remove any lemon zest or bits of cooked egg.
8. Cool and Store: Allow the lemon curd to cool to room temperature, then transfer it to a clean jar or airtight container. Store it in the refrigerator for up to 2 weeks.
Uses for Lemon Curd
- Spread: Enjoy it on toast, scones, or muffins for a burst of citrus flavor.
- Filling: Use it as a filling for tarts, cakes, or pastries.
- Dessert Topping: Spoon it over yogurt, ice cream, or fresh fruit.
- Swirl: Incorporate it into batters for cakes or cupcakes for a surprise lemony twist.
Tips for Success
- Fresh Lemon Juice: Use fresh lemon juice for the best flavor. Bottled lemon juice can have a more acidic or artificial taste.
- Consistent Stirring: Stir the curd continuously while cooking to ensure it thickens evenly and doesn’t curdle.
- Cool Completely: Let the curd cool completely before using it to allow it to set properly.