Tangy Lemon Curd Recipe
🕒 Prep Time: 20 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 50 minutes
🥄 Servings: 10
🥣 Yield: 3 cups, approximately
Description:
A delightful departure from conventional jams and jellies, Tangy Lemon Curd adds a burst of citrus flavor to your breakfast or dessert. Spread it on toast or muffins, or layer it between cakes for a zesty treat!
Recipe Category:
Dessert
Keywords:
Lunch/Snacks, Fruit, Scottish, European, Kid Friendly, < 60 Mins, Canning, Refrigerator, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 379
- Fat Content: 23.1g
- Saturated Fat Content: 13.9g
- Cholesterol Content: 147.9mg
- Sodium Content: 39.2mg
- Carbohydrate Content: 42g
- Fiber Content: 0.7g
- Sugar Content: 40.3g
- Protein Content: 3.6g
Ingredients:
- 4 lemons
- 5 eggs
- 9 tablespoons unsalted butter
- 14 tablespoons sugar
Instructions:
-
Prepare Ingredients:
- Extract the juice from the lemons, ensuring to remove any seeds.
- Grate the lemon rind thinly, being cautious not to include the bitter white pith.
-
Combine Ingredients:
- In the top of a double boiler, combine beaten eggs, lemon juice, grated lemon rind, butter, and sugar.
-
Cook Over Heat:
- Place the double boiler over simmering water, ensuring the bottom of the boiler does not touch the water.
- Stir the mixture continuously until it becomes glossy and thick enough to coat the back of a wooden spoon. This process typically takes around 30 minutes.
-
Strain and Store:
- Once the mixture reaches the desired consistency, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Transfer the lemon curd into sterilized jars, leaving a bit of headspace to allow for expansion.
- Seal the jars tightly and allow them to cool to room temperature before storing them in the refrigerator.
-
Enjoy:
- Tangy Lemon Curd can be enjoyed immediately or stored for later use.
- Spread it generously on toast, muffins, scones, or use it as a filling for cakes and pastries.
-
Storage Tips:
- Lemon curd will keep in the refrigerator for up to two weeks.
- Avoid making large batches unless you plan to use it within a few days, as it is best enjoyed when fresh.
Notes:
- For a smoother texture, you can pass the finished lemon curd through a fine sieve before transferring it to jars.
- Experiment with different citrus fruits like limes or oranges for unique flavor variations.
- This recipe can be easily doubled or halved depending on your needs, just adjust the quantities accordingly.
