Lemon Curd Recipe
Category: Desserts | Serves: 1 jar
Lemon curd is a smooth, velvety, and tangy spread that brings the zest of fresh lemons into your kitchen. This versatile treat is perfect for spreading on toast, filling cakes, or simply enjoying by the spoonful. It’s a delightful balance of tartness and sweetness, with a rich and creamy texture that comes from the combination of butter, eggs, and sugar. Follow the steps below to create a homemade lemon curd that will impress every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemons (zest and juice) | 3 |
| Eggs | 3 |
| Egg yolks | 2 |
| Sugar | 220g |
| Butter (cut into small pieces) | 100g |
| Cornstarch (cornflour/maizena) | 30g |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 110 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 120mg |
| Sodium | 30mg |
| Total Carbs | 12g |
| Dietary Fiber | 0g |
| Sugars | 11g |
| Protein | 1g |
Instructions
-
Prepare the Lemons:
Begin by zesting the skins of the three lemons. Be sure to avoid the bitter white pith beneath the skin as you zest. Once you’ve grated the zest, set it aside for later use. After zesting, cut the lemons in half and squeeze out the juice, discarding the seeds. -
Prepare the Double Boiler:
For the perfect consistency, you’ll need to use a double boiler. Place a saucepan on your stovetop with some water at the bottom and bring it to a simmer. Over the saucepan, place a heatproof bowl or a smaller pot where you’ll mix the curd ingredients. Make sure the water doesn’t touch the bottom of the bowl—this will create a gentle heat to cook the curd without burning it. -
Melt the Butter:
Cut the butter into small cubes and place them in the top part of the double boiler. Allow it to melt gently over the simmering water. Stir occasionally to help it melt evenly. -
Whisk the Eggs and Sugar:
In a separate bowl, whisk together the whole eggs, egg yolks, and sugar. Once the butter has melted, gradually add this egg and sugar mixture to the bowl with the melted butter. Stir continuously to combine the ingredients thoroughly. -
Add the Lemon Zest and Cornstarch:
Add the zest of the three lemons into the mixture, followed by the cornstarch. It’s crucial to sift the cornstarch before adding it to avoid lumps. Stir to incorporate everything. -
Cook the Lemon Curd:
Continue to cook the mixture over the double boiler, stirring constantly with a wooden spoon. You’ll notice the mixture thickening as it cooks. It’s ready when it coats the back of the spoon and a line can be drawn through the mixture with your finger. -
Strain the Curd:
To achieve a smooth, velvety texture, strain the lemon curd through a fine-mesh sieve. This will help remove the lemon zest and any possible curdled egg pieces, leaving behind a silky-smooth curd. -
Cool and Store:
Transfer the strained lemon curd to a jar or an airtight container. Allow it to cool to room temperature before refrigerating. The curd will continue to thicken as it cools and can be stored in the fridge for up to a week.
Enjoy this delightful lemon curd as a topping for cakes, tarts, scones, or as a luscious filling for pastries. The bright, zesty flavor of lemon will elevate your desserts to the next level!
