Lemon Curd Recipe

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Lemon Curd Recipe

Lemon curd is a zesty, tangy spread that’s incredibly versatile. It’s perfect for topping scones, filling cakes, or just enjoying by the spoonful. Making lemon curd from scratch is straightforward and requires just a few ingredients. Here’s a detailed recipe to guide you through the process.

Ingredients:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/2 cup unsalted butter, cubed
  • A pinch of salt (optional)

Instructions:

  1. Prepare Your Ingredients: Start by zesting and juicing your lemons. You’ll need about 3-4 lemons to get 1/2 cup of juice and 2 tablespoons of zest. Make sure to use fresh lemons for the best flavor. Strain the lemon juice to remove any seeds and pulp.
  2. Whisk Eggs and Sugar: In a medium-sized, heatproof bowl, whisk together the eggs and granulated sugar until the mixture is smooth and pale. This helps to incorporate air into the curd, making it light and creamy.
  3. Add Lemon Juice and Zest: Stir the freshly squeezed lemon juice and lemon zest into the egg and sugar mixture. The acid from the lemon juice will help the curd thicken, while the zest adds an extra burst of lemon flavor.
  4. Cook the Curd: Transfer the mixture to a heatproof bowl set over a pot of simmering water (double boiler method). The bowl should not touch the water. Alternatively, you can cook the curd in a non-stick saucepan over very low heat. Stir constantly to ensure the curd heats evenly and does not scramble.

    Important: Be patient and keep the heat low. Cooking the curd over high heat can cause it to curdle or scramble. The curd is ready when it thickens to the consistency of heavy cream or coats the back of a spoon. This usually takes about 10-15 minutes.

  5. Incorporate the Butter: Once the curd has thickened, remove it from the heat. Stir in the cubed butter, a few pieces at a time, allowing each addition to melt completely before adding the next. The butter will add richness and help smooth out the curd.
  6. Strain the Cur Curds: For a perfectly smooth texture, strain the curd through a fine-mesh sieve into a clean bowl. This step removes any potential bits of cooked egg or zest that may have formed.
  7. Cool and Store: Let the lemon curd cool to room temperature. Once cooled, transfer it to clean, airtight jars or containers. The curd can be refrigerated for up to 2 weeks or frozen for up to 3 months. If freezing, make sure to leave some headspace in the container to allow for expansion.

Tips:

  • Adjusting Sweetness: If you prefer a sweeter curd, you can adjust the amount of sugar to your taste. Start with the recommended amount and add more if needed, tasting as you go.
  • Thickening: If your curd is too runny, continue cooking it over low heat, stirring constantly, until it reaches the desired thickness. If overcooked, it might become too thick, so it’s crucial to monitor it closely.
  • Uses: Lemon curd can be used in a variety of ways. It’s fantastic as a spread for toast or scones, a filling for cakes and pastries, or as a topping for yogurt and ice cream.

Enjoy making and savoring your homemade lemon curd! Its vibrant flavor and creamy texture make it a delightful addition to many desserts.

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