Lemon Curd Recipe

Lemon curd is a versatile and luscious spread that brings a burst of citrusy goodness to a wide range of dishes. Whether you’re spreading it on toast, filling a tart, or swirling it into yogurt, homemade lemon curd is a delightful addition to your culinary repertoire. Here’s a simple yet foolproof recipe to help you create this tangy treat at home.

Why Make Lemon Curd at Home?

Making lemon curd from scratch ensures you get a fresh, vibrant flavor that store-bought versions can’t match. Plus, it’s surprisingly easy to make with just a handful of ingredients. The result is a creamy, silky, and intensely lemony curd that can elevate any dessert or breakfast.

Ingredients

• 4 large egg yolks
• 1 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1/2 cup unsalted butter, cut into small pieces

Instructions

1. Prepare Your Ingredients:

• Start by zesting and juicing the lemons. Ensure you only use the yellow part of the zest, avoiding the bitter white pith.

1. Mix Egg Yolks and Sugar:

• In a medium heatproof bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale. This helps dissolve the sugar and ensures a silky texture.

1. Add Lemon Juice and Zest:

• Stir in the lemon juice and zest. The mixture will be thin, but don’t worry, it will thicken as it cooks.

1. Cook the Mixture:

• Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 10-15 minutes. Be patient and keep stirring to prevent the eggs from curdling.

1. Incorporate Butter:

• Remove the bowl from the heat and immediately stir in the butter, one piece at a time, until fully melted and incorporated. This gives the curd its rich, creamy texture.

1. Strain and Cool:

• For an extra smooth curd, strain the mixture through a fine-mesh sieve into a clean bowl. This step is optional but recommended to remove any bits of zest or cooked egg. Allow the curd to cool to room temperature, then cover and refrigerate. It will continue to thicken as it cools.

Serving Suggestions

• On Toast or Scones: Spread it on toast or freshly baked scones for a bright and tangy breakfast treat.
• Filling for Tarts and Cakes: Use lemon curd as a filling for tarts, cakes, or pastries. It pairs beautifully with meringue, shortcrust pastry, and sponge cakes.
• Swirled into Yogurt or Ice Cream: Add a dollop of lemon curd to your morning yogurt or swirl it into vanilla ice cream for a citrusy twist.
• Layered Desserts: Create layered desserts by alternating lemon curd with whipped cream, berries, and cake crumbs in a glass for a stunning presentation.

Storage

Homemade lemon curd can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze it for up to three months. Just make sure to thaw it overnight in the fridge before using.

Tips for Success

• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice as it can be too acidic and lack the vibrant taste of fresh lemons.
• Stir Constantly: Constant stirring is key to achieving a smooth curd. It prevents the eggs from curdling and ensures even cooking.
• Low and Slow: Cook the curd over low heat to avoid overheating and curdling the eggs. Patience is key for a silky texture.

With this simple recipe, you can enjoy the bright, tangy flavor of homemade lemon curd in a variety of dishes. Its versatility and deliciousness make it a must-have in any kitchen. Happy cooking!