This recipe guides you through making “Homemade Lemon Curd,” a rich, tangy, and vibrantly colored citrus spread. The image prominently features a glass jar filled with the smooth, sunny yellow curd, with fresh lemons, including a halved one, visible in the background, emphasizing its natural ingredients and bright flavor. Lemon curd is a versatile condiment, perfect as a filling for tarts, cakes, or cupcakes (such as Pineapple Upside-Down Cupcakes), a topping for scones or toast, or simply enjoyed by the spoonful. Its intense lemon flavor and creamy texture make it a delightful addition to various desserts and breakfast items.
Ingredients:
- 4 large egg yolks
- 2 large whole eggs
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) fresh lemon juice (from about 3-4 lemons)
- 1 tablespoon lemon zest (from about 1-2 lemons)
- ½ cup (1 stick or 113g) unsalted butter, cut into small pieces
Equipment:
- Medium heat-proof bowl (preferably glass or stainless steel)
- Small saucepan (that the bowl can sit over without touching the water)
- Whisk
- Fine-mesh sieve
- Rubber spatula
- Citrus zester/grater
- Juicer
- Clean glass jar(s) with lid for storage
Instructions:
Part 1: Prepare Ingredients and Set Up Double Boiler
- Prepare Lemons: Zest the lemons first, then juice them. You’ll need about 1 tablespoon of zest and ½ cup of fresh lemon juice.
- Combine Egg Mixture: In a medium heat-proof bowl (this will be your top part of the double boiler), whisk together the egg yolks, whole eggs, and granulated sugar until well combined and slightly pale.
- Add Lemon: Stir in the fresh lemon juice and lemon zest until fully incorporated.
- Set Up Double Boiler: Fill a small saucepan with about 1-2 inches of water. Place the heat-proof bowl with the egg mixture over the saucepan, ensuring the bottom of the bowl does not touch the water. This creates a double boiler, which will gently cook the curd without scrambling the eggs.
Part 2: Cook the Lemon Curd
- Gentle Cooking: Heat the water in the saucepan over medium-low heat. Stir the lemon mixture constantly with a whisk or rubber spatula as it heats. The goal is to cook the curd gently and evenly.
- Thickening Process: Continue stirring and cooking for 8-12 minutes, or until the mixture thickens enough to coat the back of a spoon. When you run your finger across the spoon, a clear line should remain. The temperature should reach approximately 170°F (77°C). Do not allow the mixture to boil, as this can curdle the eggs.
- Incorporate Butter: Once thickened, remove the bowl from the heat. Add the cold, cubed unsalted butter, one piece at a time, whisking constantly until each piece is fully melted and incorporated into the curd. The butter will make the curd smooth and glossy.
- Strain for Smoothness: For an extra smooth and silky curd, place a fine-mesh sieve over a clean bowl or directly over your storage jar. Pour the cooked lemon curd through the sieve, pressing it with a spatula to ensure all the liquid passes through. This step removes any small bits of cooked egg or zest, resulting in a perfectly smooth consistency as shown in the image.
Part 3: Cool and Store
- Cooling: Cover the surface of the strained lemon curd directly with plastic wrap (this prevents a “skin” from forming). Let it cool at room temperature for about 30 minutes.
- Refrigerate: Once slightly cooled, transfer the jarred lemon curd to the refrigerator. Chill for at least 2-4 hours, or until thoroughly cold and firm. The curd will continue to thicken significantly as it chills.
- Storage: Homemade lemon curd can be stored in an airtight glass jar in the refrigerator for up to 1-2 weeks.
Part 4: Ways to Enjoy Homemade Lemon Curd
- Scones and Toast: A classic pairing, spread generously on warm scones, muffins, or toast.
- Tart and Pie Filling: Use as a luscious filling for lemon tarts, pies, or as a layer in trifles.
- Cake and Cupcake Filling: Pipe or spread between cake layers, or use as a filling for cupcakes, offering a bright contrast to vanilla or almond cakes.
- Yogurt and Ice Cream Topping: Swirl into plain yogurt or drizzle over vanilla ice cream for a delightful treat.
- With Berries: Serve alongside fresh berries like strawberries or blueberries.
- Cookies: Can be used as a filling for sandwich cookies or piped onto shortbread.
- Similar to other fruit fillings/sauces: Just like peach cobbler features a fruit filling, or Pineapple Upside-Down Cupcakes have a caramelized fruit topping, lemon curd provides a vibrant fruit component to desserts. It’s a key ingredient in desserts like Lemon Squares.
Tips for Success:
- Fresh Ingredients: Always use fresh lemon juice and zest. Bottled juice will not give you the same vibrant flavor or color.
- Constant Stirring: Continuous stirring over the double boiler is crucial to prevent the eggs from scrambling and to ensure a smooth, even consistency.
- Don’t Overcook: The curd will thicken further as it cools. Remove it from the heat once it coats the back of a spoon, even if it seems a little thin. Overcooking can lead to a grainy texture.
- Straining: Don’t skip the straining step. It’s the secret to achieving that perfectly smooth and luxurious texture seen in the image.
- Cooling Completely: Allow the curd to cool fully in the refrigerator before using, as it will continue to thicken significantly.
- Preventing Skin: Covering the surface directly with plastic wrap while cooling prevents a rubbery skin from forming on top.
- Alternative Uses: This versatile curd can also be used as a base for lemon mousse, or as a flavoring for buttercream frosting.
- Related Lemon Desserts: Homemade Lemon Curd is a fundamental component of many lemon desserts, similar to how fruit fillings are essential for pies and cobblers. It offers a sharp, tangy contrast to sweet pastry or cake, much like the lemon flavor in Lemon Squares or Lemon Cranberry Cake.