Looking for a simple and addictive lemon curd recipe?
Well, I'll give you a recipe for one of my favorite things.
I have to tell you that I love lemon. In all its forms. I'm a big fan of meals that end with a lemon dessert.
I really want to give you the recipe for Lemond Curd, because you'll be able to use it in all sorts of other desserts and entremets.
You'll see that the recipe is super simple to make.
Jump to:
What is the Lemond Curd?
To put it simply, it is a lemon cream. It has a texture similar to that of a chocolate spread. In the United Kingdom, it is often served with slices of bread or scones at tea time. It's an institution.
But, you can also find it in cakes and pies. Including the famous lemon pie.
Ingredients
- fresh lemons: this is the base. You will use their juices and zests
- Organic eggs: They are used in part to thicken the mixture. Mine come from Romaric, a friend.
- unsalted butter: to give creaminess
- fine sugar: it will save you the grimaces due to the acidity
You can also add corn starch, to thicken the mixture. But this is not necessarily useful.
Is it necessarily lemon?
No, "fruits curd", as the name suggests, can be made with different fruits.
My favorite ones are:
- raspberry curd,
- passion fruit curd. Excellent in pie.
But you can also make this cream with the following fruits
- lime,
- grapefruit,
- yuzu juice,
- tangerine,
- orange,
- etc.
Tips to succeed every time
Always mix the sugar with the eggs before adding the lemon juice. If you do the opposite, the juice will "cook" the eggs.
After cooking, you can remove the zest by filtering the cream in a cheesecloth strainer (with fine mesh) to have a smoother texture.
Add some cornstarch, if you use the curd for a pie you want to cut. This will allow the cream to hold better.
When cooking, check that your fire is soft and never stop whipping. This will prevent the cream from sticking and burning.
Keep the egg whites to make the meringue that will cover your lemon pie.
Conservation
You can keep it for two weeks in the refrigerator if you haven't eaten everything before. You can also freeze it and take it out according to your needs or desires. No one is immune to a craving for lemon pie!
What to do with the Lemon Curd?
Spread: On toast, scones, muffins, pancakes, cheesecake, lemon cake, with shortbread, and even vanilla ice cream!
Topping: in a pie, between two macaron shells, in cupcakes.
With a spoon: literally on its own, out of the jar. Beware, there is a risk of addiction.
📖 Recipe
Lemon Curd, excellent and easy recipe to make it!
re you looking for an easy and addictive lemon curd recipe?
Looking for a simple and addictive lemon curd recipe?
Well, I'll give you a recipe for one of my favorite things.
I have to tell you that I love lemon. In all its forms. I'm a big fan of meals that end with a lemon dessert.
I really want to give you the recipe for Lemond Curd, because you'll be able to use it in all sorts of other desserts and entremets.
You'll see that the recipe is super simple to make.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 jam jars 1x
- Category: Dessert
- Cuisine: United Kingdom
Ingredients
- 3 eggs
- 2 egg yolks
- 220 grams of powdered sugar
- 1 tablespoon finely grated lemon zest
- 125ml lemon juice
- 150g cold unsalted butter, cut into pieces
Instructions
- Place eggs, egg yolks, sugar, lemon zest and lemon juice in a bowl and whisk to combine.
- Pour the mixture into a large saucepan over medium heat and cook and stir for 2 minutes. Sugar should be completely dissolved.
- Reduce the heat to really low, and add the butter, 2 pieces at a time, stirring continuously until melted.
- Without stopping stirring, cook the mixture for 5 minutes or until it thickens. It is cooked when, by dipping the back of a spoon and drawing a line on it, the mixture covers it very slowly.
- If you wish, strain the lemon curd through a fine-mesh strainer.
- Fill your jars and chill for at least 1 hour before using.
Notes
- Always mix the sugar with the eggs before adding the lemon juice. If you do the opposite, the juice will "cook" the eggs.
- After cooking, you can remove the zest by straining the cream through a fine-mesh strainer to get a smoother texture.
- Add a little cornstarch if you are using the curd for a pie that you want to cut. This will help the cream hold together better.
- When cooking, make sure your heat is low and never stop whisking. This will prevent the cream from sticking and burning.
- Save the egg whites to make the meringue that will cover your lemon pie.
Keywords: lemon, cream, spread, dessert, lemon curd, fruit curd
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