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    Home » Dessert » Pudding/Custard » Lemon Curd

    August 31, 2020

    Lemon Curd

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    Lemon Curd

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    Lemon curd in a clear bowl this Recipe

    Delicious lemon curd

     

    a bowl of ripe lemons with 1 sliced to see the juice inside

    Delicious ripe lemons

    Lemons have a delightful citrus taste that is a favorite in many dishes. There is lemonade, lemon cake, lemon meringue pie, we can go on and on. Oh! don't forget how good it is to brighten up a good chicken dish!

    Recently, we made some lemonade with the plump, juicy lemons we had but today, it is all about dessert using some of these lemons. We are making a rich, slightly tart lemon curd that can be used for several desserts. We can use it as a filling for cupcakes, cakes, donuts, tarts, and pies. after the curd is chilled. Enjoy this curd in one of your favorite recipes.

     

     

     

    Lemon Curd recipe:

     

    The first thing to do is get all of the ingredients ready. We have small bowls of egg yolks, sugar, cornstarch, water, salt, lemon juice, lemon zest, and butter.

    All the ingredients to make lemon curd in small bowls and cups

    Lemon curd ingredients

     

     

     

    Whisk the egg yolks in a mixer until they become thick and yellow.

    Egg yolks whipped in a mixing bowl

    Whipped egg yolks

     

    Egg yolks whipped in a mixing bowl

    Whipped egg yolks

     

     

     

     

    In a saucepan, mix the sugar, cornstarch, salt, and water till all the ingredients are dissolved.

    Sugar, cornstarch, salt, and water bubbling in a pan

    Bubbling sugar and water

     

     

     

     

    The mixture will thicken a little but now, it is time to temper the hot sugar mixture with the mixed egg yolks. You want to get the temperature close to the same so that you don't scramble the eggs.

    Thickened cornstarch and water mixture

    Thickened cornstarch and water mixture

     

     

     

     

    Slowly pour some of the hot sugar mixture a little at a time into the egg yolks; keep the mixture running at a low speed.  Usually, when you get a third to half of the hot mixture mixed into the egg yolks, the temperature is safe to put back into the saucepan. You want the temperature of the eggs to warm up.

    Adding thickened cornstarch mixture to beaten egg yolks in a mixing bowl

    Tempering the eggs

     

     

     

     

    Now, add the lemon juice and the lemon zest to the mix and stir it all together.

    Adding lemon juice and lemon zest to the egg mixture

    Flavoring with lemon juice and zest

     

     

     

     

    To add a bit more richness, add the butter and stir it all together. We strain the mixture at this time just in case any egg gets scrambled. Better safe than sorry!

    Adding butter to the lemon curd

    Adding butter to the lemon curd

     

     

     

    Now, your sweet and slightly tart lemon curd is done! Let cool slightly if using in recipes like lemon cake roll or chill in the fridge if eating as is cold.

    Lemon curd in a clear bowl

    Delicious lemon curd

     

     

     

    • Author: ourfantasticrecipes

    Ingredients

    Scale
    • 5 egg yolks
    • 1 ½ cups sugar
    • ⅓ cup cornstarch
    • ¼ tsp. salt
    • 1 ½ cups water
    • ¾ cups lemon juice
    • 2 tsp. lemon zest
    • 2 T. butter

    Instructions

    1. Whisk egg yolks in a mixer, about 2 minutes
    2. In a medium saucepan over medium heat, whisk together sugar, cornstarch, salt, and water. Remove from heat.
    3. Temper the eggs by adding the hot mixture into the egg yolks, a little at a time, while mixing the egg yolks. You want to heat the egg yolk mixture so the temperature of the eggs will rise like the sugar mixture.
    4. Stir in the lemon juice and lemon zest and mix.
    5. Stir the butter into the mixture.
    6. Strain the lemon mixture just in case there is any egg scrambled, optional, but is recommended.
    7. Let cool to room temperature or chill in refrigerator.

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