Lemon Curd Recipe
Are you ready to indulge in a sweet-tart sensation? This lemon curd recipe is not only easy to prepare but also delightful in its versatility. Spread it on toast, fill pastries, or use it as a cake filling. With just a handful of ingredients, you can create a luscious lemon curd that captures the essence of sunny citrus. Let’s get started on this refreshing treat!
Ingredients
– 1/2 cup fresh lemon juice (about 2-3 lemons)
– Zest of 2 lemons
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, cubed
– A pinch of salt
Servings and Cooking Time
This recipe yields about 2 cups of lemon curd, which serves approximately 8 people. Preparation time is about 10 minutes, and cooking time is around 15 minutes.
Nutritional Value
One serving (2 tablespoons) of lemon curd contains approximately 100 calories, 5g of fat, 15g of carbohydrates, and 0g of protein. This is based on a single serving for one person.
Step-by-Step Cooking Process
1. Gather all ingredients and tools: a saucepan, whisk, and fine mesh strainer.
2. In a saucepan, combine lemon juice, zest, and sugar over medium heat.
3. Stir until the sugar dissolves completely.
4. In a separate bowl, whisk the eggs until well blended.
5. Gradually add the eggs to the lemon mixture, whisking continuously.
6. Cook the mixture over medium-low heat, stirring constantly.
7. Once thickened (about 10 minutes), remove from heat.
8. Add the cubed butter and a pinch of salt, stirring until fully incorporated.
9. Strain the curd through a fine mesh strainer into a clean bowl.
10. Let it cool to room temperature, then refrigerate until set.
Alternative Ingredients
You can substitute granulated sugar with honey or maple syrup for a different flavor profile. If you prefer a dairy-free option, use coconut oil instead of butter for a unique twist.
Serving and Pairings
Lemon curd pairs wonderfully with scones, pancakes, and yogurt. It can also be used as a filling for tarts, cakes, or as a topping for ice cream, adding a refreshing zing to any dessert.
Storage and Reheating
Store lemon curd in an airtight container in the refrigerator for up to two weeks. It can also be frozen for up to three months. To use frozen curd, thaw it in the refrigerator overnight.
Cooking Mistakes
– Avoid cooking on high heat to prevent curdling.
– Stir continuously to ensure even cooking.
– Do not skip the straining step to remove any lumps.
– Use fresh lemons for the best flavor.
– Measure ingredients carefully for accurate results.
Helpful Tips
– Always zest the lemons before juicing for ease.
– Use a thermometer to check for doneness—aim for about 170°F (77°C).
– Consider adding a splash of vanilla for extra depth.
– Serve lemon curd chilled for a refreshing taste.
FAQs
Can I use bottled lemon juice?
While fresh lemon juice gives the best flavor, bottled lemon juice can be used in a pinch, but results may vary in taste.
How long does lemon curd last?
Homemade lemon curd can last up to two weeks in the refrigerator if stored properly in an airtight container.
Can I freeze lemon curd?
Yes, lemon curd freezes well. Store it in a freezer-safe container for up to three months. Thaw in the refrigerator before use.
What can I use lemon curd for?
Lemon curd is versatile; use it as a topping for pancakes, a filling for cakes, or even stirred into yogurt for a delightful treat.
Is lemon curd safe for pregnant women?
Yes, lemon curd is generally safe for pregnant women, but ensure that it is cooked properly to avoid any risks associated with raw eggs.
Conclusion
Making lemon curd from scratch is a simple process that yields a creamy, zesty treat perfect for various dishes. Whether enjoyed on its own or as part of a dessert, this lemon curd recipe will brighten your culinary creations. Enjoy the burst of citrus goodness!
Lemon Curd Recipe
Ingredients
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter cubed
- A pinch of salt
Instructions
- Gather all ingredients and tools: a saucepan, whisk, and fine mesh strainer.
- In a saucepan, combine lemon juice, zest, and sugar over medium heat.
- Stir until the sugar dissolves completely.
- In a separate bowl, whisk the eggs until well blended.
- Gradually add the eggs to the lemon mixture, whisking continuously.
- Cook the mixture over medium-low heat, stirring constantly.
- Once thickened, remove from heat.
- Add the cubed butter and a pinch of salt, stirring until fully incorporated.
- Strain the curd through a fine mesh strainer into a clean bowl.
- Let it cool to room temperature, then refrigerate until set.