Lemon Curd

This Lemon Curd is nice, tart, clean and tremendous straightforward to make with solely 4 substances! It’s brilliant taste is WAY higher than store-bought and can be utilized for layer truffles, pound truffles, cheesecakes and extra!

lemon curd being drizzled into clear jar with a spoon

Straightforward Home made Lemon Curd

When you’re are searching for a simple method to up the sport of your subsequent baking endeavor, look no additional. This custard-like lemon curd is the right addition to an unlimited array of truffles, cupcakes, cookies, and breakfast items. The tanginess of the lemon. The sweetness of the sugar. The richness of the egg yolks. When mixed, it really is lemon heaven in a spoon.

And should you’ve by no means had it do-it-yourself earlier than, you’re 100% lacking out! The flavour isn’t even comparable. Retailer-bought lemon curd completely lacks taste, whereas this do-it-yourself lemon curd is brilliant, refreshing, tangy and so superb. And contemplating it solely takes about 20 minutes to make, it’s so very well worth the effort.

What’s Lemon Curd?

Lemon curd is a wealthy dessert unfold or topping. It has an intense tart lemon taste that can also be candy. It makes use of egg yolks to thicken the custard-like topping and is made up of lemon juice, lemon zest, sugar, egg yolks, and butter. It’s served chilly as an expansion, filling, or a topping for a wide range of baked items.

overhead image of lemon curd being drizzled into clear jar with a spoon

Why You’ll Love This Recipe

Fast and Straightforward. This recipe solely takes 10 minutes of prepare dinner time after which some chill time. It is so simple as mixing just a few substances collectively, cooking them over a double broiler, protecting the entire thing in plastic wrap, and inserting it within the fridge to relax. Not too unhealthy for a goodie that can completely blow your thoughts.
Solely 5 easy substances. If you concentrate on it, it’s actually solely 4 as a result of the lemon performs two roles in offering its juice and its zest. Verify your kitchen. You would possibly have already got every thing it takes.
Versatile. This lemon curd enhances so many various baked items impecibly. Use it as a cupcake filling, a cake filling, a topping for buttermilk biscuits, to high a cheesecake, or as a noon pick-me-up (simply savor a spoonful…no disgrace). The probabilities are countless.

What You’ll Want

Solely 4 substances (used as 5 due to the lemon zest and juice) and also you’ll be in your manner. Here’s what you’ll need to make creamy lemon curd. Scroll to the recipe beneath for particular measurements, and many others.

Recent lemon juice: Don’t be tempted to seize the bottle! It’s not appropriate for this recipe. Use solely recent lemon juice.
Lemon zest: Zest solely the yellow half, not the white half, which might have a bitter style.
Sugar: To offer some sweetness and minimize the tartness a bit.
Egg yolks: Used to thicken the curd and brighten the lemon taste.
Salted butter: So as to add creaminess and taste. I take advantage of salted butter so as to add a contact of additional taste with out including an excessive amount of, however be at liberty to make use of unsalted butter.

zesting a lemon on a zester over a white cutting board

squeezing lemon juice into a measuring cup using a juicer.

The right way to Make Lemon Curd

All it takes is a fast 3 steps and also you’re in your manner. Prepare dinner, chill, and use with reckless abandon. Right here is an outline of methods to make this yummy dessert unfold. Scroll to the recipe beneath for extra detailed directions.

Mix. In a double broiler set over simmering water, mix the entire substances. Warmth till they start to soften/skinny out.

all the ingredients combined in metal bowl over simmering pot of water.

all ingredients in metal pot after they've melted and smoothed out

Prepare dinner. Prepare dinner, whisking continually, till the combination reaches 160 levels F or coats the again of the spoon.

cooked lemon curd coating the back of a spoon

Chill. Switch the lemon curd to a big bowl, press a layer of clear wrap excessive, and chill within the fridge.

cooked lemon curd in clear bowl with clear wrap pressed on top

Serve. As soon as the curd is correctly chilled, use it as you’ll!

Suggestions for Success

Use recent lemon juice. Bottled lemon juice won’t give the identical taste.
Prepare dinner over low warmth. This together with fixed whisking (see my subsequent level) will assist maintain the eggs from scrambling. It can additionally make sure that the lemon curd doesn’t burn on the backside of the double broiler. Don’t flip the warmth as much as prepare dinner it extra rapidly.
Whisk continually. When cooking the lemon curd, it’s important to whisk continually. It will assist stop the eggs from scrambling with the additional benefit of aerating the custard.
Don’t over prepare dinner. The curd will turn out to be to thick and lump if over cooked.
Cool fully. The curd will thicken because it cools. You should definitely cool it fully earlier than utilizing and including as a fill for truffles, and many others.
Pressure. I don’t usually pressure my lemon curd, however should you discover it has ended up lumpy for some cause, be at liberty to pressure it by means of a sieve.

Methods to Use Lemon Curd

This dessert unfold and filling is so versatile and could be integrated into an virtually countless record of baked items. Lets take a look at a few of my favourite methods to make use of this lemon curd

lemon curd in glass jar with blue cloth and spoon in it

The right way to Retailer

As soon as chilled, switch the lemon curd to an hermetic container equivalent to a mason jar, leaving at the least 1/2 inch of house between the curd and the lid, and seal. Retailer it within the fridge for 1-2 weeks (the earlier you utilize it the higher).

You may as well retailer the sealed container within the freezer for as much as 3 months. If you end up prepared to make use of it, transfer the container to the fridge and permit it to thaw fully earlier than spreading, filling, or dipping.