Looking to add a refreshing twist to your desserts? This lemon curd recipe is the perfect balance of sweet and tart, making it a versatile treat for any occasion. Perfect for filling tarts, spreading on toast, or even enjoying by the spoonful, this luscious curd will elevate your dishes and impress your guests. Let’s get started on this delightful journey of flavors!
Ingredients
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cubed
- 1 tablespoon lemon zest
Servings and Cooking Time
This recipe yields about 2 cups of lemon curd, serving approximately 8 people. Preparation time is about 10 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (1 tablespoon) contains approximately:
– Calories: 50
– Total Fat: 3g
– Saturated Fat: 2g
– Carbohydrates: 6g
– Sugars: 5g
– Protein: 1g
Step-by-Step Cooking Process
- Begin by zesting the lemons to get about 1 tablespoon of zest.
- Juice the lemons until you have 1 cup of fresh lemon juice.
- In a medium saucepan, combine the lemon juice, zest, and sugar.
- Whisk in the eggs until fully incorporated.
- Add the cubed butter to the mixture.
- Place the saucepan over medium heat, stirring constantly.
- Cook until the mixture thickens, about 10-15 minutes.
- Once thickened, remove from heat and strain through a sieve into a bowl.
- Let it cool slightly, then transfer to a jar or container.
- Refrigerate for at least 2 hours before using to set.
Alternative Ingredients
You can substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh is always best for flavor. Additionally, if you prefer a dairy-free option, use a plant-based butter.
Serving and Pairings
Serve lemon curd as a topping for scones, pancakes, or yogurt. It also pairs wonderfully with meringue, in tart shells, or as a filling for cakes. The bright flavor complements many desserts beautifully.
Storage and Reheating
Store lemon curd in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months. To reheat, gently warm it on the stove over low heat, stirring constantly to avoid curdling.
Cooking Mistakes
- Don’t rush the cooking process; low and slow ensures a smooth texture.
- Always strain the curd to remove any egg bits for a silky finish.
- Be careful not to boil the mixture to prevent curdling.
- Use fresh lemons for the best flavor.
- Make sure to whisk constantly while cooking to avoid lumps.
Helpful Tips
- For extra flavor, you can add a pinch of salt to balance the sweetness.
- Experiment with other citrus fruits like limes or oranges.
- Use a double boiler for more controlled cooking.
- Always store the curd in a clean, sterilized jar.
FAQs
How long does lemon curd last in the fridge?
Lemon curd can last up to 2 weeks in the refrigerator when stored properly in an airtight container. Make sure to check for any signs of spoilage before use.
Can I use bottled lemon juice instead of fresh?
While it is possible to use bottled lemon juice, fresh lemon juice provides a much brighter and more vibrant flavor, enhancing the overall taste of the curd.
What can I make with lemon curd?
Lemon curd is incredibly versatile; you can use it in tarts, as a filling for cakes, on pancakes, or even mixed into yogurt for a refreshing treat.
Can I freeze lemon curd?
Yes, lemon curd can be frozen for up to 3 months. Just make sure to store it in an airtight container and let it thaw in the refrigerator before using.
Is lemon curd gluten-free?
Yes, lemon curd is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Conclusion
This lemon curd recipe is not only simple to follow but also rewarding in flavor and versatility. Whether you use it as a topping or a filling, it adds a delightful zing to your culinary creations. Enjoy the bright, zesty taste that elevates any dessert!
Lemon Curd Recipe
Ingredients
- 1 cup fresh lemon juice about 4-6 lemons
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter cubed
- 1 tablespoon lemon zest
Instructions
- Zest the lemons to get about 1 tablespoon of zest.
- Juice the lemons until you have 1 cup of fresh lemon juice.
- In a medium saucepan, combine lemon juice, zest, and sugar.
- Whisk in the eggs until fully incorporated.
- Add cubed butter to the mixture.
- Place the saucepan over medium heat, stirring constantly.
- Cook until the mixture thickens, about 10-15 minutes.
- Remove from heat and strain through a sieve into a bowl.
- Let it cool slightly, then transfer to a jar or container.
- Refrigerate for at least 2 hours before using.
