Lemon Curd
Lemon curd is a delightful and versatile citrus spread that is sure to brighten up your taste buds! Made from simple ingredients like lemons, sugar, eggs, and butter, it offers a burst of tangy and sweet flavors. You make the curd by squeezing the juice and zest from lemons. Then combine with sugar and gently heated. As the mixture thickens,you add eggs to give it a smooth and creamy consistency. Finally, butter is incorporated to enhance the richness and velvety texture of the curd.
Lemon curd is enjoyed in a variety of ways. Its vibrant taste makes it a perfect accompaniment for scones, muffins, and pancakes. You can also use it as a filling for cakes, tarts, or pastries, adding a zesty twist to your favorite desserts. For a refreshing treat, try layering with whipped cream or yogurt to create a luscious parfait. Whether you spread it on toast or use it as a dip for fruits, it is a delightful addition to any culinary adventure. Its tangy and creamy qualities make it a beloved favorite among lemon lovers and dessert enthusiasts alike.
Lemon Curd
Ingredients
- ½ cup sugar
- ¼ teaspoon kosher salt we use Diamond Crystal
- 1 large egg plus 3 large yolks
- 1 ½ teaspoons finely grated lemon zest plus ⅓ cup fresh juice (from 2 lemons)
- 3 to 4 tablespoons unsalted butter
Instructions
- In a nonreactive pot, such as enameled or stainless steel, whisk together sugar and salt. Whisk in whole egg and yolks, then immediately whisk in lemon zest and juice.
- Place pot over medium heat and bring mixture to a simmer, whisking constantly, until bubbling in center and thickened, about 5 minutes.
- Remove from heat and whisk in butter. (For a thicker consistency, use 4 tablespoons; for thinner—say, for use as a sundae topping—use 3 tablespoons.)
- Strain through a fine-mesh sieve set over a bowl, to remove any zest and cooked pieces of egg white.
- Press a piece of plastic wrap directly on surface and let cool completely, about 20 minutes.
- Refrigerate until thickened and cold, at least 1 hour or, in an airtight container, up to 1 week (or freeze in an airtight container up to 2 months).
Notes
To make a firmer curd for layering in cakes, dissolve 1/2 teaspoon unflavored gelatin in 2 tablespoons cold water; in step 2 above, stir gelatin mixture into thickened curd before adding butter. You can also swap in other citruses: For orange curd, replace half the lemon juice with fresh OJ and all the zest with orange zest. For lime curd, replace all the juice and zest with lime juice and zest.
Lemon Curd Ideas on Pinterest.
For more of my dessert recipes follow this link: https://darlenestable.com/category/cake-dessert/
