Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, lemon curd. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Lemon curd is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Lemon curd is something that I have loved my whole life. They are nice and they look fantastic.
Keep the rest of the recipe and instructions the same. This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! Lemon curd is such an easy thing to make and delicious on just about everything!
To begin with this recipe, we must prepare a few ingredients. You can cook lemon curd using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lemon curd:
- Prepare 4 large egg yolks
- Take 2/3 cup granulated sugar
- Prepare 1 Tablespoon lemon zest
- Get 1/3 cup fresh lemon juice
- Make ready Pinch salt
- Get 6 tbsp unsalted butter at softened, at room temperature
Lemon curd isn't hard to make from scratch! The reward is a spread that's smooth, creamy, sweet, and tart. Lemon curd is great in cakes or pies, spread on scones, or licked right off the spoon. There's nothing quite like a simple, zesty, homemade lemon curd.
Steps to make Lemon curd:
- Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method by placing one vessel inside another) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
- Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
- Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
- Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe. - No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl
- No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect it's texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mash sieve if you want to take the extra step.
Perfect on toast, scones, hot buttered crumpets or rippled through ice cream. Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. I haven't made Lemon Curd yet, but I'm puzzled by comments about the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them just as you would when.
So that is going to wrap this up for this special food lemon curd recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
