Lemon Curd Recipe – Cookies and Cups

My Lemon Curd is a scrumptious do-it-yourself recipe that consists of lemon juice, lemon zest, eggs, sugar and butter. Good to make use of in baked items, in addition to a diffusion on biscuits or pancakes! 

My Do-it-yourself Lemon Curd Recipe Is Straightforward And Scrumptious!

If there’s one factor that may brighten up any dessert or breakfast unfold, it’s the tangy citrus sweetness of do-it-yourself lemon curd. With its silky texture and vibrant taste, lemon curd is a flexible deal with that can be utilized as a filling for muffins, a topping for pancakes, a diffusion for scones, or just loved by itself by the spoonful…which I’m positively responsible of!

I like a lemon recipe, which is hard in my home, as a result of I’m the one one. I’ve tons of lemon recipes right here on my web site that I like, however need to share with family and friends simply to get them out of my home…in any other case I’ll eat all of them! No matter that I gained’t ever cease making them as a result of I do know you like them too! SO at this time we’re making Do-it-yourself Lemon Curd, and I’ve realized some ideas and methods that I’m excited to share with you.

What Is Lemon Curd?

It’s a creamy, citrus-based candy unfold or filling. Consider it loads like a jam or jelly, however completely easy, nearly just like the filling of a lemon meringue pie. The method of creating lemon curd includes cooking the lemon juice, zest, sugar, and eggs collectively till thickened to create a luscious and velvety consistency. The addition of butter make sit wealthy and silky, make it a real candy deal with. How you utilize is it completely as much as you, however I particularly love spreading it in muffins together with buttercream. The 2 paired collectively is outrageous. 

Solely 5 Components Wanted!

The ingredient record is easy: lemons, granulated sugar, unsalted butter, eggs, and salt. Past contemporary lemons you probably have all the opposite components in your kitchen proper now! And don’t skip utilizing contemporary lemon juice…the bottled juice is okay in a pinch for recipes, however contemporary is finest for this recipe. 

TIP: Ensure all of your components are at room temperature! Every part will thicken up smoother and nicer with room temperature butter, eggs, and lemon juice!

Particular Instruments:

There may be nothing out of the abnormal wanted for to make this recipe, however having the right tools is at all times a key to success. Nothing on this record is critical to make this recipe, they’re all simply useful instruments!

• Zester. A zester is a quite common kitchen device, and in the event you don’t have one, I extremely advocate it. They’re cheap and excellent for grating zest from citrus fruits in addition to Parmesan cheese! When you don’t have one, use any fantastic grater you have got. 
• Lemon Squeezer. That is TOTALLY elective, however I’ll say that after i purchased one I can’t think about not having it. I exploit my squeezer WAY greater than I believed I’d. It makes squeezing lemons/limes/small oranges SO simple and will get out far more juice from the fruit than I ever received out by hand. Plus is catches all of the seeds!
• Ceramic coated, or porcelain heavy bottomed saucepan or Dutch Oven. I like to recommend (if potential) not utilizing a steel saucepan for lemon curd. You may and will probably be fantastic…I do every so often (as you see in my photos). However utilizing a steel pan can typically give your lemon curd a metallic taste because the citrus reacts to the steel. I’ll hit on this somewhat later, but it surely’s only a tip to notice. 
• Silicone whisk. Like I mentioned above, steel can react with the citrus, so use a silicone whisk when you’ve got one. 
• Strainer. In order for you impossibly easy lemon curd, go forward and pressure it!

How one can Make Lemon Curd:

Prep: In a small saucepan/Dutch oven over medium warmth, whisk your eggs, sugar, salt, and lemon juice collectively till mixed.

Prepare dinner: Add within the butter and lemon juice and prepare dinner the combination at medium-low warmth till it’s thickened. You will have to whisk it constantly, so don’t go away it alone! This step will take 10-ish minutes. However you’ll know when it begins to thicken, and a simple take a look at is to see if the curd coats the again of a spoon, loads like syrup would.  If not prepare dinner somewhat longer.

Chill: Switch the curd to a small glass bowl. If you’re selecting to pressure it, that is once you would do this. Permit the curd to chill at room temperature for quarter-hour or so, after which press a bit of plastic wrap gently into the highest and pop it into the fridge till fully chilled. The custard texture will proceed to thicken because it chills.

Why Does My Lemon Curd Style Metallic?

Using uncoated aluminum cookware/utensils might be the wrongdoer. Lemon juice is very acidic and might react with uncoated aluminum cookware, resulting in a metallic style within the lemon curd. To keep away from this, use cookware that’s coated or made from non-reactive supplies, for instance a silicone whisk and a ceramic coated Dutch oven are simple options. 

TIP: When you don’t have a ceramic coated pot you should utilize a double boiler. Place a heat-safe glass bowl on prime of a bowl of simmering water and whisk till thickened.

What to Do If Your Curd Received’t Thicken 

When you’re lemon curd isn’t thickening, there are a number of causes which can be potential:

• Not sufficient cooking time. Proceed cooking and whisking the lemon curd…it’ll finally thicken!
• The ratio of eggs, sugar, butter, and lemon juice within the recipe is essential for the right thickening of lemon curd. Now we have all mis-measured previously, even once you suppose you’re being probably the most cautious…simply double verify you didn’t use further giant eggs, or an excessive amount of juice!
• The warmth is simply too excessive or too low: Cooking lemon curd at too excessive or too low warmth can have an effect on its thickening. If the warmth is simply too excessive, the eggs can scramble too shortly, leading to a curd that gained’t thicken correctly. If the warmth is simply too low, the curd could take longer to thicken or not thicken in any respect. Ensure to prepare dinner the lemon curd over low to medium warmth as per the recipe directions.

Why Pressure Your Lemon Curd?

That is an elective step that helps guarantee a easy and velvety texture, freed from any lumps or bits of cooked egg. Right here’s how:

1. Place a fantastic mesh sieve or strainer over a glass bowl. 
2. As soon as your lemon curd is cooked and thickened, take away it from the warmth and punctiliously pour it by means of the strainer. Any lumps or bits of zest will catch within the strainer. 
3. Discard any bits the strainer caught!

Methods to Use Lemon Curd:

1. As a Unfold: It’s generally used as a diffusion on toast, English muffins, scones, biscuits, or pancakes. For breakfast attempt mixing it into yogurt, on French Toast, or as a filling in crepes!
2. In Desserts: It may be used as a filling in pies, tarts, or muffins. It can be used as a layer in parfaits, trifles, or muffins.
3. As a Dip or Sauce: Lemon curd can be utilized as a dip for fruits, cookies, and even savory gadgets like hen tenders. It can be used as a sauce drizzled over desserts, equivalent to cheesecake, ice cream, or pavlova. 
4. In Baking: It may be used as an ingredient in baking recipes so as to add a zesty taste. It may be utilized in muffins, cupcakes, cookies, or bars so as to add a tangy kick. It can be used to fill pastries, turnovers, or danishes for a burst of citrusy goodness.
5. In Cocktails or Drinks: It may be stirred into cocktails or blended with glowing water, lemonade, or tea to create a refreshing and citrusy beverage.
6. As a Reward: It may be jarred and gifted to associates, household, or neighbors. Who wouldn’t love a loaf of freshly baked bread and a cute jar of lemon curd?

Recipes To Use Lemon Curd In:

Storing or Freezing Your Lemon Curd 

• Within the Fridge: It should maintain within the fridge hermetic for as much as 10 days. You may take away the plastic wrap that you simply pressed into the curd when it’s chilled and switch to jars with lids if desired. As soon as it’s chilled a pores and skin won’t kind.
• To Freeze: Switch the lemon curd right into a freezer secure/hermetic container for as much as 30 days for finest freshness. If you’re prepared to make use of the frozen lemon curd, switch it to the fridge and let it thaw in a single day. Keep away from thawing lemon curd at room temperature or utilizing the microwave, as this will trigger the curd to grow to be too runny. As soon as thawed, give the lemon curd a mild stir to revive its easy texture. If wanted, it’s also possible to whisk it evenly to convey again its creamy consistency.

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