Lemon Curd Recipe
Are you ready to elevate your dessert game? This lemon curd recipe is a luscious blend of tart and sweet, perfect for filling tarts, spreading on scones, or just enjoying by the spoonful. With simple ingredients and a straightforward process, you’ll have a delightful treat that brightens up any dish. Let’s dive into this refreshing recipe that’s sure to impress your family and friends!
Ingredients
– 1 cup fresh lemon juice (about 4-6 lemons)
– 1 cup granulated sugar
– 4 large eggs
– ½ cup unsalted butter, cubed
– Zest of 2 lemons
– A pinch of salt
Servings and Cooking Time
This recipe makes about 2 cups of lemon curd, serving approximately 8 people. Preparation time is around 10 minutes, and cooking time is about 15 minutes.
Nutritional Value
Per serving (2 tablespoons, about 30g):
– Calories: 100
– Total Fat: 5g
– Saturated Fat: 3g
– Cholesterol: 50mg
– Sodium: 10mg
– Total Carbohydrates: 12g
– Sugars: 10g
– Protein: 1g
Step-by-Step Cooking Process
1. Zest the lemons using a microplane and set the zest aside.
2. In a medium saucepan, combine lemon juice, sugar, and salt over medium heat.
3. Stir until the sugar dissolves completely.
4. In a bowl, whisk the eggs until well combined.
5. Slowly add the warm lemon mixture to the eggs, whisking continuously to temper the eggs.
6. Return the mixture to the saucepan over medium heat.
7. Add the cubed butter and lemon zest; stir constantly.
8. Cook until the mixture thickens and coats the back of a spoon (about 10 minutes).
9. Remove from heat and strain through a fine mesh sieve into a bowl to remove any lumps.
10. Let cool, then transfer to jars and refrigerate.
Alternative Ingredients
You can substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh offers the best flavor. Additionally, if you’re looking for a dairy-free option, use coconut oil instead of butter.
Serving and Pairings
Lemon curd pairs beautifully with scones, pancakes, or as a filling for cakes and tarts. It’s also delightful when served with Greek yogurt or drizzled over fresh fruit.
Storage and Reheating
Store lemon curd in airtight jars in the refrigerator for up to two weeks. It can also be frozen for up to three months. To reheat, simply thaw in the fridge and stir before using.
Cooking Mistakes
- Overheating the mixture can scramble the eggs; use a low heat.
- Not whisking continuously can lead to lumps.
- Skipping the straining step results in a less smooth texture.
- Using bottled lemon juice can dull the flavor.
- Not allowing it to cool completely before storing can affect consistency.
Helpful Tips
- Use fresh lemons for the best flavor.
- Adjust sugar according to your taste preference.
- Experiment with other citrus fruits like lime or orange.
- Make sure to cool it completely before storing.
FAQs
Can I use lime instead of lemon for this recipe?
Yes, lime can be used in place of lemon for a different flavor profile. The process remains the same; just ensure the quantity is equivalent.
How long does lemon curd last in the fridge?
Properly stored in an airtight container, lemon curd will last about two weeks in the refrigerator. Always check for any off smells or discoloration before using.
Can I freeze lemon curd?
Absolutely! Lemon curd can be frozen for up to three months. Just make sure to store it in a freezer-safe container and thaw it in the refrigerator before use.
What can I use lemon curd for?
Lemon curd is versatile; use it in pastries, as a topping for desserts, or even in salad dressings. It adds a refreshing flavor to many dishes!
Is lemon curd gluten-free?
Yes, lemon curd is gluten-free as it contains no flour or gluten-containing ingredients. It’s a great option for those with gluten sensitivities.
Conclusion
This lemon curd recipe is a must-try for anyone who loves a burst of citrus flavor. It’s simple to make, versatile, and adds a delightful touch to various dishes. Whether you enjoy it on its own or as part of a dessert, this lemon curd is sure to become a favorite in your kitchen.
Lemon Curd Recipe
Ingredients
- 1 cup fresh lemon juice
- 1 cup granulated sugar
- 4 large eggs
- ½ cup unsalted butter cubed
- Zest of 2 lemons
- A pinch of salt
Instructions
- Zest the lemons using a microplane and set the zest aside.
- In a medium saucepan, combine lemon juice, sugar, and salt over medium heat.
- Stir until the sugar dissolves completely.
- In a bowl, whisk the eggs until well combined.
- Slowly add the warm lemon mixture to the eggs, whisking continuously to temper the eggs.
- Return the mixture to the saucepan over medium heat.
- Add the cubed butter and lemon zest; stir constantly.
- Cook until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain through a fine mesh sieve into a bowl.
- Let cool, then transfer to jars and refrigerate.
