Selfmade Lemon Curd Recipe – Candy, Tart, Simple!

June 30, 2024

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Selfmade Lemon Curd is simple, elegant, versatile, and made with 5 on a regular basis substances. This beautiful 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 via 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 home made 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 elucidate 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 ramification. 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 high 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 marriage 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 have to make home made lemon curd:

Eggs: each entire eggs plus extra egg yolks present construction to the lemon curd, in addition to a sunshine-yellow colour.
Lemon juice: use recent 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: provides the lemon curd a shiny end. Many lemon curd recipes name for six+ Tablespoons of butter, although I feel 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 stated, Lemon Curd is a particularly 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 high of gluten free pancakes or waffles with recent berries.
Make no-bake dessert cups with lemon curd, crushed graham crackers, whipped cream, and recent berries.
Dip into with graham crackers or shortbread cookies.
Layer with cubed Gluten Free Angel Meals Cake and recent berries in mason jars.

High Ideas

I’ve made this recipe numerous occasions over time and have amassed just a few key suggestions. Right here’s what it is advisable know!

Hold the warmth low: the bottom of Lemon Curd is eggs, so to keep away from scrambling them preserve the warmth on the stovetop low / medium-low whereas cooking the lemon curd.
Use recent lemon juice: do your self an enormous favor and use recent lemons. Since there’s solely 5 substances, and one of many essential ones is lemon, you’ll need to use recent vs bottled.
Don’t skip straining: remember to cross the lemon curd via a advantageous mesh sieve after cooking to catch any bits of egg. This ensures a silky clean texture.
Hold stirring: this can be a recipe you gained’t need to stroll away from whereas cooking. Stir the lemon curd slowly but consistently with a whisk till it’s thickened and cooked via.
Cowl with plastic wrap: place a bit of plastic wrap instantly 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 high because it cools.

Okay, able to dive into these bowls of sunshine?!

Strive Gluten Free Lemon Bars!

Tips on how to Make Selfmade Lemon Curd

Step 1: Whisk the eggs.

To a bowl, ideally with a lip for simple pouring, add 3 giant eggs plus 4 giant 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 doable.

Step 2: Warmth lemon juice, sugar, and salt.

In a small or medium-sized heavy-bottomed saucepan, add recent 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 recent lemon-sugar combination to the chilly eggs whereas whisking vigorously to convey the temperature of the eggs up. This manner they gained’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 advantageous if the egg combination foams up whereas whisking.

Step 4: Add the tempered eggs to the pan.

Flip the warmth all the way 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 advantageous if the egg combination foams — the bubbles will go down.

Tip: Make sure you slowly stream the egg combination into the pan vs pour all of it in directly.

Cook dinner whereas whisking repeatedly for 4-5 minutes or till the lemon curd has thickened. It’ll thicken the entire sudden close to the tip. Should you’d wish to take a temperature, the lemon curd needs to be between 175-180 levels when completed.

Step 5: Pressure the lemon curd.

Use a spatula to scrape the recent lemon curd right into a advantageous mesh sieve set over a glass bowl then press it via the sieve.

The sieve will catch any bits of cooked eggs to make sure your closing 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 instantly over the floor to stop a pores and skin from forming because it chills. Voila! You will have Lemon Curd!

The Lemon Curd is edible heat (and tremendous scrumptious, really) however will thicken to it’s closing, thick and creamy consistency after just a few hours of chilling within the fridge. After that, it’s prepared for no matter you may have deliberate (aka, get that spoon prepared)! 😉

Storage Ideas

Ready Lemon Curd will preserve in a glass container with an hermetic lid for as much as 2 weeks within the fridge.
To freeze: chill the Lemon Curd fully then scoop right into a gallon measurement 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 can be runny when sizzling and can thicken because it cools. If the Lemon Curd remains to be runny after chilling, doubtless 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 shouldn’t be 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 suggest 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 occasions. Lemon Curd can style eggy when it’s cooked over too excessive of warmth, or over-cooked. Hold 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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