This lemon curd recipe makes the most productive citrusy unfold and topping! Use it for scones, pancakes, desserts and extra.

Are you smitten with citrus? You then completely should do that lemon curd recipe! This straightforward manner makes curd with the very best taste and texture. It’s undoubtedly shiny and zingy, with a creamy, thick texture that can make your middle skip a beat. Use it as a topping for scones, biscuits, shortcakes, pancakes and waffles, or it even works as a cake filling. Welcome for your new favourite lemon recipe!

What’s in lemon curd?

Lemon curd is a citrus unfold that originated in England within the 1800’s. It’s a mix of eggs, sugar, lemon juice, lemon zest and butter, which when heated shape right into a clean, thick custardy texture. Citrus curds had been initially eaten as a variety for scones at British tea time, however they paintings in quite a lot of makes use of: in tarts, as a cake filling, on shortcakes, pancakes, waffles, and French toast, on ice cream, or on toast.

What do you wish to have for lemon curd? Ahead of we mastered this system, we had no thought lemon curd was once so easy! Right here’s what you’ll want:

• Eggs
• Granulated sugar
• Entire lemons (lemon juice and lemon zest)
• Butter

How one can make lemon curd

Lemon curd is fast to make, however it’s essential to be exact within the manner. It’s simple to undercook or overcook the lemon curd, leading to a skinny or break up curd. A very powerful factor to grasp: use a meals thermometer! It’s one of the best ways to remember to don’t overcook the curd. Right here’s methods to make lemon curd (or bounce to the recipe underneath):

• Whisk: In a medium saucepan, whisk the eggs, sugar, lemon juice, and lemon zest.
• Warmth: Upload medium warmth and prepare dinner, stirring repeatedly and slowly with a spatula, for two to three mins till the mix begins to thicken right into a yogurt-like consistency. This occurs at a temperature between 160°F and 170°F. Keep away from simmering or overcooking, which is able to lead to a lumpy texture.
• Upload butter: Straight away take away from the warmth and whisk within the butter till the butter is melted.
• Sit back: Switch the lemon curd to a container and press plastic wrap onto the outside to forestall a pores and skin from forming. Refrigerate for no less than 2 hours.

Why is my lemon curd runny?

Runny lemon curd approach the curd has no longer been heated sufficient: it should be heated to 170°F as a way to thicken. You’ll be able to “save” a runny curd and thicken it. Position it in a saucepan and use a meals thermometer to warmth it again to 170°F. Then whisk in some other tablespoon or two of butter, which is able to assist it turn out to be even thicker when cooled.

Why is my lemon curd lumpy?

Lumpy lemon curd approach the curd was once overcooked, inflicting the eggs to prepare dinner and turn out to be scrambled. A very powerful a part of making lemon curd is cooking the mix gently in order that the eggs don’t prepare dinner.

Are you able to save a lumpy lemon curd? It is dependent. When you have best small lumps within the curd, you’ll be able to cross it thru a high-quality mesh sieve to pressure out the cooked eggs. Then again, if all the aggregate is divided, you’ll have to start out over.

Tactics to make use of it!

There are such a lot of tactics to make use of lemon curd (regardless that you’ll almost certainly need to lick it proper off of the spoon!). Listed below are among the most sensible tactics to consume it:

Garage data

How lengthy does do-it-yourself lemon curd ultimate? You’ll be able to retailer lemon curd for as much as 1 month within the fridge. You’ll be able to additionally freeze lemon curd for as much as 3 months, saved in an hermetic container.

Extra lemon recipes

Wish to make extra with this zingy citrus fruit? Listed below are a couple of favourite lemon recipes: