Here's a foolproof method for how to make lemon curd smooth and creamy every time.
Always use fresh lemon juice when making lemon curd, not the bottled variety. The results are so much tastier, it’s well worth the effort to juice a few lemons.
Pick Your Citrus
Don’t limit yourself to lemons when making curd. This recipe and method will work with any citrus fruit, so try it with limes, oranges or grapefruit for a little variety. If you’re feeling really fancy, use blood oranges to get a lovely rose-colored curd.
Source: tasteofhome.com
Step 1: Get whisking
In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended.
Pro Tip: Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste.
Step 2: Add some goodness
Add the butter and lemon peel to the egg mixture.
Step 3: Cook until thickened
Cook, whisking constantly, until the mixture is thickened. You’ll need to stir this pucker-y pot constantly to prevent the protein molecules in the eggs from bonding too tightly. (Read: If you walk away from the stove, it’s likely that your soft, creamy curd will become a sticky solid.)
To test if it’s ready, dip a spoon into the curd mixture and run your finger across the back. If your finger leaves a path, the curd is ready. It will thicken slightly as it cools.
Pro Tip: You can strain the curd after it cools to remove the zest if you want it completely smooth, however the zest does add a lot of flavor. It’s your choice.
Storing Lemon Curd
Lemon curd can be made up to seven days in advance. Cover the surface with plastic wrap so a skin doesn’t form on top, and store it in the refrigerator. To freeze curd, place it in a plastic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use within one week.
Now that you know how to make lemon curd, treat yourself by spooning it into tiny tarts and dusting them with a sprinkling of powdered sugar. How about adding a dollop as filling for sandwich cookies? Or slather it between layers of white or yellow cake rounds for a tangy filling. If you’re feeling fancy, swirl it into cheesecake with a knife before popping it into the oven. Or layer it with ice cream in a tall glass for a sweet and tart parfait.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (751g) | ||
Recipe Makes: 1 Recipe | ||
|
||
Calories: 900 | ||
Calories from Fat: 683 (76%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 75.9g | 101 % | |
Saturated Fat 38.5g | 192 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 1391mg | 428 % | |
Sodium 56561.2mg | 1950 % | |
Potassium 739.5mg | 19 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 22.8g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 900
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.