Home made Lemon Curd
An easiest homemade lemon curd ie, Creamy, sweet and zingy.its worth the time.
Ingredients
- 1cupgranulated sugar (200g)
- 2tbsplemon zest (zest of two lemons)
- 6egg yolks
- 1/2cuplemon juice minus one tablespoon
- 1/2cupbutter unsalted cold
How to make Home made Lemon Curd
Add the egg yolks to a bowl (freeze the whites for another use).
Zest two lemons which will yield about two tablespoons.
Add the sugar and zest to a food processor and pulse until the zest is totally incorporated and your sugar is fragrant and light yellow in color. This step is optional.
Juice your lemons until you have about 1/2 a cup, strain to remove any pips and pulp.
Strain the yolks into the pot to remove any non yolk parts of the egg (optional)
Add the sugar to the eggs.
Whisk the sugar and yolks until you have a nice light color, this helps dissolve the sugar.
Slowly whisk in the lemon juice and mix until incorporated
Place on a low heat and whisk until you see the curd noticeably thicken and just start to bubble.
When the curd is thick enough you should be able to draw a line on the back of a wooden spoon with your finger and it holds.
Remove the Pot from heat, add the cold butter and stir in until melted and incorporated.
Strain the curd straight into a bowl or jar and place a sheet of plastic wrap directly on top of the curd to prevent a skin from forming as it cools. Chill until ready to use.
Tips & Tricks
Keep the heat low, don’t turn it up to quicken the process or the eggs will scramble.
Don’t stop whisking the curd until it’s off of the heat or the eggs will scramble and turn lumpy.
Once transferred to a bowl or jar place a piece of plastic wrap directly on top of the curd as it cools so a skin doesn’t form.
The lemon curd will thicken as it cools it’s really important to cool it completely before using it to fill cakes or it won’t be the right consistency.
Cold butter will help cool the curd and set it more quickly.
FAQS
How do I store homemade lemon curd for maximum freshness?
To store homemade lemon curd, transfer it to an airtight container and place a sheet of plastic wrap directly on the surface to prevent a skin from forming. It can be refrigerated for up to 1-2 weeks. For longer storage, consider freezing it in a freezer-safe container for up to 3 months.
Can I substitute ingredients in this homemade lemon curd recipe?
Yes, you can make some substitutions in this lemon curd recipe. For a dairy-free version, use vegan butter instead of unsalted butter. If you want to reduce sugar, consider using a sugar substitute like stevia or erythritol, but note that this may affect the texture and flavor.
What are some delicious pairings for homemade lemon curd?
Homemade lemon curd pairs wonderfully with scones, pancakes, or waffles. It can also be used as a filling for cakes, tarts, or pastries. Additionally, try spreading it on toast or mixing it into yogurt for a refreshing treat.
Is homemade lemon curd suitable for a gluten-free diet?
Yes, homemade lemon curd is naturally gluten-free as it does not contain any flour or gluten-containing ingredients. It can be enjoyed by those following a gluten-free diet, making it a versatile addition to many desserts.
What is the cooking process for making creamy homemade lemon curd?
To make creamy homemade lemon curd, start by whisking egg yolks and sugar together until light in color. Gradually add freshly squeezed lemon juice, then cook the mixture over low heat while whisking continuously until it thickens and bubbles. Finally, stir in cold butter until melted and smooth, then strain into a container to cool.
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Fousi Ameer
(@fousi05)
Hello! I'm Fousi,and I am a mother of two. I love to cook and create new recipes and I'm so excited to share them with you! I'm going to be posting new recipes as possible and hope you'll try my recipes and give your valuable comments and ratings. Hello! I'm Fousi,and I am a mother of two. I love to cook and create new recipes and I'm so excited to share them with...
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