Homemade lemon curd is a rich, creamy, and tangy spread that's surprisingly easy to make with just a few simple ingredients. Fresh lemon juice and zest give it a bright citrus flavor, while eggs, sugar, and butter create its smooth, velvety texture.
The mixture is gently cooked over low heat, stirring constantly until it thickens into a luscious custard-like consistency. Once cooled, lemon curd becomes even richer and is perfect for a variety of desserts. Spread it on toast, scones, or muffins, use it as a filling for cakes, tarts, and pastries, or swirl it into yogurt and ice cream for an extra burst of flavor. Stored in an airtight container, homemade lemon curd stays fresh in the refrigerator for up to two weeks, making it a delicious homemade treat to enjoy anytime.
Ingredients:
- 3 large eggs
- 2 egg yolks
- 150 g (¾ cup) granulated sugar
- 120 ml (½ cup) fresh lemon juice (about 2–3 lemons)
- 1 tbsp finely grated lemon zest
- 85 g (6 tbsp) unsalted butter, cut into cubes
- Pinch of salt
Instructions:
- In a heatproof bowl, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, and salt until smooth.
- Place the bowl over a saucepan of gently simmering water (double boiler). Make sure the bottom of the bowl doesn't touch the water.
- Stir constantly with a whisk or silicone spatula for 8–12 minutes, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat and whisk in the butter, one cube at a time, until completely melted and smooth.
- For an extra silky texture, strain the curd through a fine-mesh sieve.
- Transfer to a clean jar or bowl, cover with plastic wrap touching the surface, and let cool completely.
- Refrigerate for at least 2 hours before using.
Storage: Keep refrigerated for up to 2 weeks or freeze for up to 3 months.
Perfect for spreading on toast, filling cakes and tarts, topping pancakes, or swirling into yogurt.
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