Homemade Lemon Curd

There’s something about lemon curd that just screams indulgence. Its bright, tangy flavor, coupled with that creamy texture, makes it a versatile companion to many desserts. Whether you’re slathering it on a warm scone, dolloping it on a slice of pound cake, or even swirling it into your morning yogurt, lemon curd brings a burst of citrusy sunshine to your taste buds. Today, we’re diving into the world of homemade lemon curd, a simple yet delightful recipe that promises to elevate your baking and cooking game.

Ingredients:

Before we embark on our culinary adventure, let’s make sure our kitchen is stocked with the necessary ingredients:

  • 1 cup + 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup fresh lemon juice (approximately 5 lemons’ worth)
  • 3 large eggs
  • 2 tablespoons unsalted butter
  • 1 teaspoon grated lemon rind

Directions:

Now that we have our ingredients ready, let’s walk through the steps to create this tangy, sweet concoction.

  1. Preparation Off the Heat: Begin by taking a medium saucepan and off any heat, combine the granulated sugar, cornstarch, and salt. Stir these dry ingredients together with a whisk to ensure they’re well mixed.
  2. Adding the Wet Ingredients: To the dry mix, stir in the fresh lemon juice and eggs. This is where the magic starts, as the acidity of the lemon juice begins to interact with the eggs, setting the stage for a smooth curd.
  3. Cooking with Care: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk. This constant motion is crucial to prevent any egg from scrambling and to ensure a smooth curd.
  4. Simmer and Thicken: Once boiling, reduce the heat and let it simmer for about 1 minute or until the mixture thickens, continuing to stir constantly. This process requires a bit of patience and a steady hand.
  5. Off the Heat Again: Remove the saucepan from the heat. Now, add in the unsalted butter and grated lemon rind, stirring gently until the butter is completely melted. The lemon rind will infuse the curd with a deeper lemon flavor, making it even more irresistible.
  6. Cooling and Setting: Spoon the mixture into a bowl and let it cool. Once it’s reached room temperature, cover the bowl and chill it in the refrigerator for at least 6 hours, or even overnight. This rest period allows the curd to thicken to its ideal consistency.

Serving Suggestions and Ideas:

Homemade lemon curd is incredibly versatile. Here are a few ways to enjoy your freshly made curd:

  • Spread it on toast, muffins, or pancakes for a delightful breakfast.
  • Use it as a filling for cakes, cupcakes, or tartlets for a zesty surprise.
  • Mix it into whipped cream or Greek yogurt for a tangy twist.
  • Layer it in a trifle or parfait for a visually stunning and tasty dessert.

Closing Thoughts:

With a prep time of just 10 minutes and a cooking time of about 8 minutes, making homemade lemon curd is a quick and easy way to add a burst of lemony goodness to your culinary creations. The total time from start to fridge is a mere 18 minutes, excluding the chilling period, making it an accessible recipe for lemon lovers everywhere.

Remember, the secret to the perfect lemon curd lies in patience and constant stirring. So, embrace the process and soon, you’ll have a homemade lemon curd that’s not only delicious but also a bright, tangy testament to your culinary skills.

Homemade Lemon Curd

Ingredients:

1 cup + 2 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup fresh lemon juice (approximately 5 lemons)
3 large eggs
2 tablespoons unsalted butter
1 teaspoon grated lemon rind

Directions:

Off any heat, combine sugar, cornstarch, and salt in a medium saucepan; stir with a whisk.
Stir in lemon juice and eggs.
Bring to a boil over medium heat, stirring constantly with a whisk.
Reduce heat; simmer for 1 minute or until thick, stirring constantly.
Remove from heat. Add butter and lemon rind; stir gently until butter melts.
Spoon mixture into a bowl; cool.
Cover and chill for at least 6 hours or overnight. The lemon curd will thicken as it cools.
Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes
Servings: 2 cups

0 Shares

Leave a Comment