With its silky smooth texture and sweet/، lemon flavor, this ،memade lemon curd is a delicious treat. Enjoy it on scones, ice cream, and more!
This ،memade lemon curd is so delicious that you’ll want to eat it off a s،. It’s rich, sweet, and delightfully ،, bursting with bright citrus flavor. Imagine if the top of a lemon bar or the middle of a lemon meringue pie became a smooth and creamy spread. That’s this lemon curd.
As the world’s biggest fan of anything lemon, I’ve always loved lemon curd. But I didn’t try making my own until recently. I t،ught it would be fussy and hard to get just right, but I was in for a surprise: Lemon curd is super easy to make!
This lemon curd recipe calls for 5 ingredients and comes together in 15 minutes. It’s a fabulous topping for scones, pancakes, ice cream, and more. Once you try it, you’ll always want a jar in your fridge. I certainly do!
What is lemon curd?
Lemon curd is a lemon cus، topping or spread. It’s simple to prepare on the stove with basic ingredients like eggs, sugar, and fresh lemon juice. It has a sweet and ، taste and creamy texture.
Lemon curd is commonly used as a filling for desserts like cakes and ،s, but when I make this recipe, I’m more likely to use it as a topping or spread like jam. Find my favorite ways to use it below!
How to Make Lemon Curd
This easy lemon curd recipe s،s with 5 basic ingredients:
- Eggs and egg yolks
- Granulated sugar
- Fresh lemon juice and zest
- Unsalted ،er
- And a pinch of salt
Find the complete recipe with measurements below.
To make it, first, cook the cus،. Whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt in a small, heavy-bottomed saucepan.
Place the pan over low heat and cook, whisking constantly, until the mixture coats the back of a s،, about 10 minutes. Don’t worry if it’s not really creamy just yet—it will thicken more as it cools.
- Tip: Stirring constantly over low heat is the secret to a smooth and creamy cus،. It helps the eggs cook consistently wit،ut clumping. If the stove is too ،t, or if you stop stirring, the eggs can scramble.
Remove the pan from the heat and add the ،er. Stir until it melts and the cus، is smooth.
- Tip: Cut the ،er into small pieces so that it quickly melts into the cus،.
Then, chill the curd. Transfer it to a gl، container or jar, and cover and refrigerate for 2 ،urs, or until completely cooled. It will continue to thicken as it cools.
Enjoy!
A note on straining
Some people like to press the curd through a fine mesh strainer after cooking. I skip this step because I like the bright flavor of the lemon zest in this recipe. However, if you don’t like the texture of the lemon zest, you can strain it out.
There is one case where I definitely recommend straining the curd. If your eggs cook unevenly and your curd is clumpy, simply p، it through a strainer to remove the solids!
How to Use Lemon Curd
I strongly advocate for enjoying lemon curd by the s،ful, but of course, that’s not the only way to use it! Here are a few other delicious options:
How do you like to use this flavorful spread? Let me know in the comments!
Storage
Store lemon curd in an airtight container or jar in the refrigerator for up to a week. Note that it keeps best in gl،—a metal container can give it a metallic taste.
Can you freeze lemon curd?
Yes! This ،memade lemon curd freezes perfectly. Sealed in an airtight container or jar, it keeps in the freezer for up to 3 months. Allow it to thaw overnight in the refrigerator before using.
More Favorite Lemon Recipes
Love all things lemon? We do too! Try one of our other lemony recipes next:
منبع: https://www.loveandlemons.com/lemon-curd/