Do-it-yourself Lemon Curd is simple, elegant, versatile, and made with 5 on a regular basis substances. This attractive lemon dessert is sunshine on a spoon!
I took the children to a film final weekend and had to decide on between chocolate or candy & bitter candies within the youngsters popcorn combo I ordered every of us. #foreveryoung It solely took me a second to confidently reply “candy and bitter“.
I’m a chocolate lover by and thru, however when given the selection I’m going puckery-sweet, each time.
It ought to come as no shock then, that one in all my very favourite desserts is selfmade Lemon Curd. This 5 ingredient lemon dessert recipe as shiny, creamy, candy, tart, and clean because it appears. I name it “sunshine on a spoon” for apparent causes!
What’s Lemon Curd?
If I have been to clarify what Lemon Curd is to my youngsters, I’d inform them its lemon pudding. If I have been to inform y’all, I’d add that lemon curd is an egg-thickened dessert recipe that’s traditionally served as a variety. It’s intensely lemony, clean and creamy, and the right stability of candy and tart.
In a phrase? IRRESISTIBLE.
Whether or not you dollop it on prime of a biscuit, scone, or toast, scoop it up with graham crackers or, my private favourite — eat it straight off a spoon — Lemon Curd is simple, elegant, versatile, and make forward. Put together then retailer for as much as 2 weeks within the fridge, or freeze for as much as 3 months.
Lemon Curd is the right spring dessert to serve at wedding ceremony and child showers, for Easter, and each event in between. It’s gluten free, grain free, and might simply be made dairy-free, too!
Substances Wanted
Raid your fridge, pantry, and lemon tree (for those who’ve obtained one!) for the 5, on a regular basis substances you’ll must make selfmade lemon curd:
- Eggs: each entire eggs plus further egg yolks present construction to the lemon curd, in addition to a sunshine-yellow colour.
- Lemon juice: use contemporary lemon juice vs bottled. You’ll want 4-5 lemons for this recipe.
- Granulated sugar: for that craveable, sweet-tart taste combo.
- Salt: only a sprint to stability the recipe.
- Chilly butter: offers the lemon curd a shiny end. Many lemon curd recipes name for six+ Tablespoons of butter, although I believe 4 Tablespoons offers richness whereas preserving a mouthwatering, puckery-lemon taste. Be at liberty to make use of vegan butter for those who want it.
- Vanilla extract: only a drizzle rounds out the flavour of the lemon curd and cuts out any sharp sourness.
Lemon Curd Makes use of
Like I mentioned, Lemon Curd is an especially versatile lemon dessert. Right here’s how one can take pleasure in it:
- As “pudding” — scoop right into a cup then eat with a spoon!
- Spoon into mini pavlovas to make Berries in a Cloud.
- Combine with vanilla ice cream.
- Combine with whipped cream to create whippy Lemon Fruit Dip.
- Layer with whipped cream, blueberries, and graham crackers to create Lemon Blueberry Icebox Cake.
- Dollop on prime of gluten free pancakes or waffles with contemporary berries.
- Make no-bake dessert cups with lemon curd, crushed graham crackers, whipped cream, and contemporary berries.
- Dip into with graham crackers or shortbread cookies.
- Layer with cubed Gluten Free Angel Meals Cake and contemporary berries in mason jars.
Prime Ideas
I’ve made this recipe numerous instances over time and have amassed just a few key suggestions. Right here’s what you’ll want to know!
- Preserve the warmth low: the bottom of Lemon Curd is eggs, so to keep away from scrambling them maintain the warmth on the stovetop low / medium-low whereas cooking the lemon curd.
- Use contemporary lemon juice: do your self an enormous favor and use contemporary lemons. Since there’s solely 5 substances, and one of many fundamental ones is lemon, you’ll need to use contemporary vs bottled.
- Don’t skip straining: you’ll want to cross the lemon curd by a nice mesh sieve after cooking to catch any bits of egg. This ensures a silky clean texture.
- Preserve stirring: this can be a recipe you received’t need to stroll away from whereas cooking. Stir the lemon curd slowly but always with a whisk till it’s thickened and cooked by.
- Cowl with plastic wrap: place a bit of plastic wrap straight over the floor of the lemon curd (vs the container you pour it into) to keep away from a pores and skin from forming on prime because it cools.
Okay, able to dive into these bowls of sunshine?!
Strive Gluten Free Lemon Bars!
Find out how to Make Do-it-yourself Lemon Curd
Step 1: Whisk the eggs.
To a bowl, ideally with a lip for straightforward pouring, add 3 massive eggs plus 4 massive egg yolks then whisk vigorously till clean and put aside. I like to make use of a milk frother to make sure the eggs are as clean as potential.
Step 2: Warmth lemon juice, sugar, and salt.
In a small or medium-sized heavy-bottomed saucepan, add contemporary lemon juice, granulated sugar, and a pinch of salt then whisk to mix. Warmth over medium-heat till the sugar has dissolved, 2-3 minutes.
Tip: you’ll know the sugar has dissolved when the combination turns into clear with a tinge of yellow, on account of the lemon juice.
Step 3: Mood the eggs.
Subsequent, mood the eggs. This implies, add a portion of the new lemon-sugar combination to the chilly eggs whereas whisking vigorously to convey the temperature of the eggs up. This manner they received’t scramble whereas cooking the lemon curd on the range.
Take away the pan from the range then slowly stream ~3/4 cup of the lemon-sugar combination into the eggs whereas whisking vigorously. It’s nice if the egg combination foams up whereas whisking.
Step 4: Add the tempered eggs to the pan.
Flip the warmth right down to medium-low then place the pan with the remaining lemon-sugar combination again onto the range. Slowly stream the egg combination into the pan whereas whisking vigorously. Once more, it’s nice if the egg combination foams — the bubbles will go down.
Tip: Be sure you slowly stream the egg combination into the pan vs pour all of it in directly.
Prepare dinner whereas whisking constantly for 4-5 minutes or till the lemon curd has thickened. It is going to thicken all the sudden close to the top. In the event you’d wish to take a temperature, the lemon curd needs to be between 175-180 levels when finished.
Step 5: Pressure the lemon curd.
Use a spatula to scrape the new lemon curd right into a nice mesh sieve set over a glass bowl then press it by the sieve.
The sieve will catch any bits of cooked eggs to make sure your last lemon curd texture is clean and creamy.
Step 6: Stir in butter and vanilla extract.
The ultimate step is to stir in chilly butter till melted in two additions, adopted by a splash of fine vanilla extract.
Cowl the Lemon Curd with a bit of saran wrap straight over the floor to stop a pores and skin from forming because it chills. Voila! You’ve Lemon Curd!
The Lemon Curd is edible heat (and tremendous scrumptious, truly) however will thicken to it’s last, thick and creamy consistency after just a few hours of chilling within the fridge. After that, it’s prepared for no matter you will have deliberate (aka, get that spoon prepared)! 😉
Storage Ideas
- Ready Lemon Curd will maintain in a glass container with an hermetic lid for as much as 2 weeks within the fridge.
- To freeze: chill the Lemon Curd utterly then scoop right into a gallon dimension freezer Ziplock bag and freeze flat for as much as 3 months. Thaw within the fridge.
Lemon Curd Recipe FAQ
Why is my Lemon Curd runny?
The Lemon Curd shall be runny when sizzling and can thicken because it cools. If the Lemon Curd remains to be runny after chilling, probably it was not cooked to a sizzling sufficient temperature. Lemon Curd needs to be cooked to between 175 and 180 levels.
Is Lemon Curd the identical as lemon pie filling?
Lemon Curd just isn’t the identical factor as lemon pie filling. Lemon Pie, Lemon Bar, and even Lemon Meringue Pie filling comprise thickeners similar to cornstarch or flour.
Can I exploit bottled lemon juice?
As a result of lemon is such a outstanding taste and ingredient in Lemon Curd, I don’t advocate utilizing pre-juiced / bottled lemon juice.
Why does my Lemon Curd style eggy?
That is disheartening and I’ve had it occur a number of instances. Lemon Curd can style eggy when it’s cooked over too excessive of warmth, or over-cooked. Preserve the warmth at medium-low or low warmth whereas cooking the Lemon Curd to stop this from occurring. I’ll say that the vanilla extract helps cowl any overly eggy taste if that occurs!
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Do-it-yourself Lemon Curd Recipe
Description
Do-it-yourself Lemon Curd is simple, elegant, versatile, and made with 5 on a regular basis substances. This attractive lemon dessert is sunshine on a spoon!
Substances
- 3 massive eggs
- 4 egg yolks, from 4 massive eggs
- 3/4 cup contemporary lemon juice, 4-5 lemons
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 Tablespoons chilly butter, lower into cubes
- 1 teaspoon vanilla extract
Instructions
- Put together: place a nice mesh sieve over a medium-size glass bowl then put aside.
- Whisk: to a different medium-size glass bowl, ideally one with a lip for straightforward pouring, add the entire eggs plus egg yolks then vigorously whisk till clean. I like to make use of a milk frother to assist get the eggs very clean.
- Warmth: to a medium-size, heavy-bottom saucepan add the lemon juice, sugar, and salt. Flip the warmth to medium then whisk to mix the substances. Prepare dinner whereas slowly whisking till the sugar has dissolved, 2-3 minutes.
- Mood: take away the pan from the warmth then slowly stream ~3/4 cup of the new lemon-sugar combination (I exploit a small ladle) into the bowl with the eggs whereas whisking vigorously. Notice: the method of including sizzling liquid to chilly eggs is named tempering the eggs and it ensures that they do not scramble once they’re added to the remaining sizzling liquid within the pan.
- Prepare dinner: slowly stream the tempered eggs into the saucepan with the remaining lemon-sugar combination whereas whisking vigorously. It is okay if the combination foams whereas whisking. Place the pan over medium-low warmth then whisk constantly till the combination has thickened, 4-5 minutes — this may occur all the sudden close to the top. Keep away from cooking over too excessive of warmth and/or overcooking the lemon curd or it may well style eggy.
- Pressure: scrape the lemon curd into the nice mesh sieve over the glass bowl with a spatula then press it by, catching any stable, cooked items of egg within the sieve.
- Cool: add half the chilly butter then stir till melted. Add the remaining butter then stir till melted. Add the vanilla extract then stir till mixed. Place a bit of saran wrap straight on prime of the lemon curd to stop a pores and skin from forming then refrigerate till utterly chilled earlier than utilizing, 2-3 hours. The Lemon Curd will thicken as soon as it is utterly cool.
- Retailer: Lemon Curd will be refrigerated for as much as 2 weeks, or frozen for as much as 3 months. Thaw within the fridge.
Notes
- You have to to make use of fresh-squeezed lemon juice for this recipe, vs bottled.
- Lemon Curd needs to be cooked to 175 – 180 levels as measured by a digital thermometer for optimum thickness/texture.
Prompt makes use of:
- As “pudding” — scoop right into a cup then eat with a spoon!
- Spoon into mini pavlovas to make Berries in a Cloud.
- Combine with vanilla ice cream.
- Combine with whipped cream to create whippy Lemon Fruit Dip.
- Layer with whipped cream, blueberries, and graham crackers to create Lemon Blueberry Icebox Cake.
- Dollop on prime of gluten free pancakes or waffles with contemporary berries.
- Make no-bake dessert cups with lemon curd, crushed graham crackers, whipped cream, and contemporary berries.
- Dip into with graham crackers or shortbread cookies.
- Layer with cubed Gluten Free Angel Meals Cake and contemporary berries in mason jars.
This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.
Photographs by Ashley McLaughlin