Lemon curd is a popular citrus-flavored spread made with lemon juice and eggs. It’s delicious on toast or scones and can also be used as an ingredient in other desserts. In this article, we’re gonna tell you how to make lemon curd at home or homemade lemon curd recipe!
Making homemade lemon curd only needs five essential ingredients, which take 10 minutes on the stove. You may create this delectable spread unless you can whisk.
Once the lemon curd reaches the desired consistency, remove it from heat and allow it to cool completely before spooning it into an airtight container. You can keep it in the refrigerator for up to two weeks, or you can also freeze the lemon curd for up to six months. Enjoy your homemade lemon curd on toast or scones – or use it as a delicious ingredient in other desserts. Enjoy.
Homemade Lemon Curd Recipe Ingredients
- Four large egg yolks (see note)
- 2/3 cup (134g) granulated sugar
- 1 Tablespoon lemon zest (about one lemon)
- 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
- 1/8 teaspoon salt
- 6 Tablespoons (86g) of unsalted butter, softened to room temperature
Recipe Steps to Make Homemade Lemon Curd
Step 1: Add one to two inches of water to the bottom pot of your double boiler. (Or employ the do-it-yourself double boiler technique detailed in the notes.) Add to the excessive heat. Reduce the heat to low after the water starts to boil to maintain a simmer.
Step 2: Salt, lemon juice, lemon zest, and egg yolks should be added to the topmost pot of the double boiler. Stir with a silicone whisk until thoroughly combined, stirring while the curd cooks. The egg yolks don’t curdle while you keep whisking. For around ten min, whisk and boil the mixture until it thickens and takes on the consistency of hollandaise sauce. Increase the heat while continuing to whisk if the curd is not thickening.
Step 3: Take the pan off the heat. Six pieces of butter should be cut and whisked into the curd. The heat of the curd will cause the butter to melt. Pour curd into a dish or jar, then top with a piece of plastic wrap that touches the top of the curd. (This avoids the development of top skin.) So that cools, the curd will continue to thicken. The plastic wrap may be removed once it has cooled.
Step 4: For ten days, the curd can be stored in the refrigerator.
Important Notes for Lemon Curd Recipe
- For frozen storage, you may freeze the curd for up to three to six months. Before eating, let the food defrost overnight in the fridge.
- Fairly thick Lemon Curd: Replace 2 of the egg yolks with one whole egg for thicker lemon curd. As a result, you will need one whole egg in addition to 2 egg yolks. The remainder of the recipe and directions should remain unchanged.
- Rather than using canned lemon juice, use fresh lemon juice. Make use of freshly extracted lemon juice.
- Butter: Salted butter is an alternative to unsalted butter. Just reduce the salt in the recipe by 1/8 tsp.
- Without a double boiler? No issue! You may set a small heatproof glass bowl over a saucepan of boiling water if you don’t have a double boiler; the curd will be cooked in the top pot or bowl.
- I do not strain the lemon curd. Since the zest is so little and baked, you scarcely notice its texture. Essentially, it serves just as tasty. If you wish to go the additional mile, you are welcome to pass the completed lemon curd through a fine mesh sieve.
Homemade Lemon Curd Recipe Video Tutorial
What is Lemon Curd Made Of?
You need 5 ingredients for the lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and butter. Each component serves a unique thickening and flavoring purpose. The curd thickens thanks to the egg yolks, much like crème brûlée or butterscotch pudding. You’ll need both the zest and the juice from real lemons.
How Long Does Lemon Curd Last?
Lemon curd can last four weeks in an airtight jar in the refrigerator, according to the National Centre for Home Food Preservation. Transferring the curd to freezer containers (allowing approximately 1/2-inch of space on top) and freezing it is the best method to store it for longer.
How do You Make Gordon Ramsay Lemon Curd?
Beat butter and the sugar with a hand mixer on medium until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to the butter mixture, beating at low speed until blended after each addition, then stir in zest. The mixture may look curdled.
What Makes Lemon Curd Thicken?
Make careful to whisk it while it warms, just like the main recipe, to avoid lumps. Another method for thickening lemon curd is to gently boil it before whisking in extra butter. Adding more butter to the lemon curd will help it firm up as it cools.
Can we Make Curd without Curd?
In a pot, heat the boiling milk until it is lukewarm. Now, put two green or red chilies, stalks and all, into the milk, so that they are completely submerged. Alternatively, add two tablespoons of lemon juice to it. Cover the milk dish and set it away in a warm area for 10-12 hours.
Why did my lemon curd turn green?
If you use an unlined copper pan or an aluminum pan, then the acid from the lemons will react to the copper or aluminum in your pan and could turn your lemon curd green or give it a metallic taste. This is an easy fix.
Why is Lemon Curd Called Lemon Curd?
Lemon Curd’ is originally English in origin, dating back to the early 1800s. The recipe back then was rather literal and not how we’d think of Lemon Curd these days, acidulating lemon cream to form curds then separated from the whey through a cheesecloth.
Why is My Lemon Curd Not Thickening?
It’s likely that you haven’t cooked your lemon curd long enough if it hasn’t thickened. If you’re creating a large batch of lemon curd, it might take up to 30 minutes of constant stirring. Keep in the notice that the curd will thicken even more as it cools. If your chilled curd isn’t thick enough, reheat it to reduce it.
Can I Freeze Lemon Curd in Glass jars?
If you follow a few basic procedures, freezing lemon curd is straightforward and effective: If you’ve just prepared lemon curd, set it aside to chill. Fill a freezer-safe container halfway with the curd. Airtight plastic containers or glass jars may be used.
Making lemon curd is a great way to enjoy the flavor of fresh lemons year-round. With just simple and easy ingredients, you can create this delicious spread at home. Be sure to enjoy your homemade lemon curd on toast or scones – or use it as an ingredient in other desserts for a delightful treat.