Lemon Curd – A Couple Cooks

This lemon curd recipe makes the perfect citrusy unfold and topping! Use it for scones, pancakes, muffins and extra.

Are you smitten with citrus? Then you definately completely should do that lemon curd recipe! This easy technique makes curd with the best possible taste and texture. It’s positively vibrant 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 lemon recipe!

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 type right into a clean, thick custardy texture. Citrus curds have 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 technique, 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

make lemon curd

Lemon curd is fast to make, but it surely’s essential to be exact within the technique. It’s simple 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 the easiest way to be sure to don’t overcook the curd. Right here’s the way to make lemon curd (or bounce 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 consistently 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 forestall a pores and skin from forming. Refrigerate for at the very least 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 as a way 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 possibly can cross it by way of a wonderful mesh sieve to pressure out the cooked eggs. Nevertheless, if the complete combination is break up, you’ll have to start out 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 need to lick it proper off of the spoon!). Listed below are a couple of of the highest methods to eat it:

Storage information

How lengthy does do-it-yourself lemon curd final? You possibly can retailer lemon curd for as much as 1 month within the fridge. You may also freeze lemon curd for as much as 3 months, saved in an hermetic container.

Extra lemon recipes

Need to make extra with this zingy citrus fruit? Listed below are a couple of favourite lemon recipes: