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Lemon curd is a quick way to use up lemons that need to be used before they go bad. The curd can be used to add flavor to many desserts.
Lemon curd is a delightful, citrusy concoction that turns tart lemons into a delicious, not-so-tart dessert. This lemon curd thickens into a luscious lemon spread or can be eaten with a spoon.
Lemon curd can be used in many different desserts. You can use it as a spread for biscuits or toast for breakfast. It can top a pavlova or make little lemon meringue pies in a jar. It can also be used as a topping for a delicious lemony cheesecake or as a filling for a lemon cake roll.
Ingredients:
- Egg yolks- They help thicken the curd as well as give it that nice yellow color.
- Sugar- Lemon needs sugar to sweeten up the tart taste.
- Cornstarch- Also a thickener; it makes the curd more pudding-like. Many people leave this out completely; we prefer it.
- Salt- Always enhances the flavor of food.
- Water- This helps to dilute the strong citrus flavor a little and to not make the curd too thick.
- Lemon juice- Gives that signature lemony flavor to the curd.
- Lemon zest- Adding lemon zest intensifies the flavor of lemon even more than the juice.
- Butter- Butter adds richness to the curd.
Making the Lemon Curd
It is always good to get all of your ingredients ready before you start.
In a bowl, whisk the egg yolks.
Add the sugar to the egg yolks and whisk by hand, or use a stand mixer until the sugar is incorporated and is a lighter yellow color. Then, set aside.
In a saucepan, add the remaining ingredients, except the butter, and cook until little bubbles start to form at the side of the pan.
Now, temper the egg yolk mixture by pouring a little bit of the hot mixture into it, a little at a time. Then, pour it all back into the saucepan on the stove and cook until thickened.
Once the mixture has thicken, add the butter and mix until it melts. Then, strain the mixture through a sieve, to be sure there are no bits of egg.
Things that go with Lemon Curd:
- Lemon meringue pie
- Pavlova
- Cake filling
- Scones
- Waffles
Lemon Curd
Ingredients
- 5 egg yolks
- 1 ½ cups of sugar
- ⅓ cup of cornstarch
- ¼ teaspoon of salt
- 1 ½ cups of water
- ¾ cups of lemon juice
- 2 teaspoons of lemon zest
- 2 Tablespoons of butter
Instructions
- In a bowl, whisk the egg yolks. Then, whisk the sugar into the egg yolks with a whisk or a stand mixer, gradually. Then, set aside.
- In a saucepan, add the remainder of the ingredients, except the butter. Cook over medium heat until small bubbles form around the edges of the pan.
- Now, temper the egg yolk mixture by pouring a little bit of the hot mixture into it, a little at a time, while whisking. Then, pour the mixture into the saucepan and cook on medium heat until it thickens.
- Take off the heat and add your butter; mix until incorporated.
- Strain the mixture through a sieve to make sure there are no pieces of cooked egg.
- Pour the curd into a jar or container and top the curd with a piece of Saran Wrap to prevent skin from forming.
- Refrigerate for several hours or overnight, till it is cold.
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