Lemon Curd – A Couple Chefs

This lemon curd recipe makes the most productive 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 straightforward means makes curd with the very best taste and texture. It’s undoubtedly vivid and zingy, with a creamy, thick texture that may make your center skip a beat. Use it as a topping for scones, biscuits, shortcakes, pancakes and waffles, or it even works as a cake filling. Welcome on 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 shape right into a easy, thick custardy texture. Citrus curds have been at the beginning eaten as a range for scones at British tea time, however they paintings in plenty 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 wish to have for lemon curd? Earlier than we mastered this technique, we had no concept lemon curd used to be so easy! Right here’s what you’ll want:

• Eggs
• Granulated sugar
• Entire lemons (lemon juice and lemon zest)
• Butter

Learn how to make lemon curd

Lemon curd is fast to make, but it surely’s essential to be actual within the means. It’s simple to undercook or overcook the lemon curd, leading to a skinny or cut up curd. A very powerful factor to understand: use a meals thermometer! It’s one of the simplest ways to make sure to don’t overcook the curd. Right here’s make lemon curd (or bounce to the recipe under):

• Whisk: In a medium saucepan, whisk the eggs, sugar, lemon juice, and lemon zest.
• Warmth: Upload medium warmth and prepare dinner, stirring repeatedly and slowly with a spatula, for two to three mins till the combination begins to thicken right into a yogurt-like consistency. This occurs at a temperature between 160°F and 170°F. Steer clear of simmering or overcooking, which can lead to a lumpy texture.
• Upload butter: In an instant take away from the warmth and whisk within the butter till the butter is melted.
• Kick back: Switch the lemon curd to a container and press plastic wrap onto the skin to stop a pores and skin from forming. Refrigerate for no less than 2 hours.

Why is my lemon curd runny?

Runny lemon curd manner the curd has no longer been heated sufficient: it should be heated to 170°F with a view to thicken. You’ll “save” a runny curd and thicken it. Position it in a saucepan and use a meals thermometer to warmth it again to 170°F. Then whisk in some other tablespoon or two of butter, which can lend a hand it transform even thicker when cooled.

Why is my lemon curd lumpy?

Lumpy lemon curd manner the curd used to be overcooked, inflicting the eggs to prepare dinner and transform scrambled. A very powerful 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 is dependent. In case you have best small lumps within the curd, you’ll be able to cross it via a fantastic mesh sieve to pressure out the cooked eggs. Then again, if all of the aggregate is divided, you’ll have to begin over.

Techniques to make use of it!

There are such a lot of tactics to make use of lemon curd (although you’ll most definitely wish to lick it proper off of the spoon!). Listed here are some of the most sensible tactics to consume it:

Garage information

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

Extra lemon recipes

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