Perfect, homemade, creamy and tart lemon curd. Amazing addition to your favourite desserts, or just eating with a spoon!
Post updated 08/14/18
So I'll admit, this is the first time I've made and tasted lemon curd. I was so nervous when I attempted this citrus dessert, especially since this is my own recipe. Although, I did do a ton of research to see how the hell you make this thing. So after nervously separating my eggs and squeezing a crapload of lemons, I finally took a shot at making lemon curd...and it was a SUCCESS!
I can't believe how easy this was to make. Don't get me wrong, it was pretty time consuming, but by God it was simple. So beginners DO NOT FRET, as long as you prepare your ingredients ahead of time, whisk them together over heat for a few minutes, stir in some butter then let it chill and BAM! Perfect Lemon Curd ready for your consuming.
Speaking of consuming, since this was also my first time tasting lemon curd, I had no idea what to expect. A million google searches of "wtf is lemon curd supposed to taste like" and about 50 spoonfuls later, I realized that it was supposed to taste like.......lemons. Decadent, smooth, creamy and tart lemons. Sounds about right.
I'm not really a fan of lemons in general, but I couldn't stop eating this! That's how good it is! So I imagine lovers of lemons will find this 10x more amazing than I do.
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Perfect, homemade, creamy and tart lemon curd. Amazing addition to your favourite desserts, or just eating with a spoon!
Ingredients
8 large egg yolks
1 cup-1 and ¼ cup (201g-251g) granulated sugar (depending on how sweet you want it)
1 and ½ Tablespoons finely grated lemon zest (zest of 2 lemons)
¾ cup lemon juice (3-4 lemons)
½ cup (115g) unsalted butter, chilled and cubed
Instructions
Bring an inch of water to a simmer in a large saucepan over medium heat. Once it begins to simmer, turn heat to low so the water doesn't begin to boil.
Add egg yolks and sugar to a separate large heat-proof bowl and whisk vigorously for about 1 minute, until smooth.
Add lemon zest and juice and whisk until smooth. Place bowl over the saucepan of simmering water and cook, whisking constantly (using whisk at first, then switching to a wooden spoon halfway through) until mixture thickens, about 15-20 minutes. You will know the curd is ready when it coats the back of a wooden spoon.
Once thickened, remove bowl from heat and stir in the butter one cube at a time until melted and combined.
Once all of the butter is combined, strain curd through a fine-mesh sieve and discard the lemon zest and any cooked eggs.
Transfer curd to another bowl and place plastic wrap right on top of the surface to prevent it from forming a skin while cooling. Refrigerate until well chilled, about 4 hours or overnight.
Store in an airtight container or jar in the refrigerator for up to 2 weeks.
Notes
Lemon curd can be stored in the freezer for a few months or even a year. Allow the curd to thaw in the refrigerator for 24 hours before using.
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Reader Interactions
Comments
Chantelle
It was very easy to make but it came out a bit tart. Next time I will reduce the lemon quantity.
Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!
Make sure you don't let the curd come to a boil at any point, and don't stop stirring at any point either, because that will lead to the eggs curdling, and the curd will taste like scrambled eggs.
If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.
You will find that the lemon curd continues to thicken as it cools. Cover the lemon curd immediately with plastic wrap to prevent a skin from forming and it can be stored in the refrigerator for about a week. For the best flavor, lemon curd should be made with freshly squeezed lemon juice.
A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.
Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.
Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, move the container from the freezer to a refrigerator at 40°F or colder for 24 hours before intended use. After thawing, store in the refrigerator in a covered container and consume within 4 weeks.
To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.
To check for thickness, dip a spoon into the mixture and run your finger across the back. If the line remains distinct, the curd is thick enough. Coating the back of a spoon: If the lemon curd coats the back of a spoon and doesn't run off, it's done.
But WHY did the Lemon Curd scramble? I learned that day, based on the scientific fact that eggs do not curdle when cooked in the presence of starch, and because Lemon Curd has no starch (such as flour or cornstarch), it will curdle when the eggs get too hot.
Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving. Store in the fridge for 1-2 weeks. Lemon curd can also be frozen for several month.
The color of the lemon curd is depending on the egg yolks that you use, and if the yolks color is more orange than yellow, then your lemon curd will turn dark yellow- orange color and not bright yellow.
Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.
The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.
Simply add a small amount of yogurt, like a spoonful, at a time.Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.
Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.
Rich, full cream milk is considered best for making curd because of its high fat content. It results in a thicker, creamier texture often preferred by many people. Additionally, the fat in full cream milk can help create more flavour with a smooth, velvety texture.
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