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    Home » Desserts

    Perfect Lemon Curd

    July 28, 2021 by untoldrecipesbynosheen Leave a Comment

    Jump to Recipe - Print Recipe

    Making a batch of this Perfect Lemon Curd is so easy, once you get the hang of it, you'll be making it all the time. It's great to have on hand as a dessert topping or sauce and since it can be stored so easily you can make a large batch of it in one go and stock up!

    perfect lemon curd

    Just Six Ingredients

    There are only 6 ingredients in this recipe, most of which most people often have at hand. Each one serves a key purpose in the recipe:

    • Egg Yolks - The egg yolks are what thicken the curd. Whisking them constantly to prepare the sauce is essential to a smooth and creamy texture. This, along with controlled heat prevents the eggs from curdling.

    • Sugar - The sugar provides a sweetness that enhances the tartness of the lemons. Also, as it lacks water content, unlike other sweeteners such as honey, it provides a necessary structure for the sauce.

    • Lemon Zest - Lemon Zest always helps enhance the flavor in any lemon based dessert. I leave mine in the curd after it's been cooked but if you prefer not to have any bits floating around you can strain the curd to remove any grainy bits.
    lemon zest
    • Lemon Juice - Fresh squeezed lemon juice is key to a good curd. The bottled variety lacks the correct flavor due to additives and preservatives and is not recommended.
    lemon juice
    • Salt - A pinch of salt acts as a flavor balancer, helping to balance the sweet and acidic components.

    • Butter - Last but not least the butter adds to the creaminess and the thickness of the curd. As the curd cools, the butter solidifies and helps it set. If for some reason you're looking for a good dairy free option I've come across a great one at noshtastic.com that gives instructions on how to make a lemon curd with a butter substitute.
    Perfect Lemon Curd

    What To Eat Your Perfect Lemon Curd With

    Some great ways to enjoy your lemon curd are with:

    • Scones
    • Cookies
    • Bread
    • Cheesecake
    • Cake Filling
    • Tart Filling
    • Berries
    • Parfaits

    and the rest is up to your imagination! For example, I love eating mine with my no-churn-vanilla-bean-ice-cream. Another great idea is to make a few extra bottles and give them as gifts to family and friends! Who wouldn't love such a lovely present!?

    Other Fruit Curd Ideas

    Lemon Curd is by far the most common and popular type but curd can actually be made with the juice of any fruit. Some other great ones to try are:

    • Lime
    • Orange
    • Grapefruit
    • Passion Fruit
    • Cranberry

    are amongst some of the more popular ones, but feel free to experiment with others!

    Storage Instructions

    As mentioned above, the best part is that the curd can be stored for a long time in the fridge and freezer. I often make a double batch for this reason.

    • Fridge Life - 4 weeks in an airtight container (I use canning jars)
    • Freezer Life - 2-3 months in an airtight container. Thaw for 24 hours in the fridge before using.

    Now go and make yourself a batch! You won’t regret it!

    perfect lemon curd

    Perfect Lemon Curd

    Nosheen Babar
    Creamy, tangy and sweet describes this Perfect Lemon Curd. The most versatile dessert topping for all your summer treats! Try it soon!
    5 from 1 vote
    Print Recipe
    Print Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine British
    Servings 6 people
    Calories 250 kcal

    Ingredients
      

    • 6 egg yolks
    • ⅔ cups sugar
    • 2 lemon zest (SEE NOTES)
    • ½ cup lemon juice (SEE NOTES)
    • ½ tsp salt
    • 6 tbsp butter

    Instructions
     

    • Cut the butter into slices and set aside
    • Zest the 2 lemons and set zest aside
    • Add the lemon juice, zest, sugar, salt and egg yolks to a double boiler and whisk
    • Stir constantly till the mixture thickens and coats the spoon (SEE NOTES)
    • Turn the stove off, add in the butter and stir till it melts
    • Spoon the mixture into the jars and cool

    Notes

    Lemon Zest: The lemon Zest adds a depth of flavor and gives the curd it's true citrusy smell. I leave mine in as it gets cooked and the bits don't bother me. If you prefer your curd smoother you can run it through a fine mesh strainer before bottling it to remove the bits.
    Lemon Juice: Fresh squeezed lemon juice is a must when making curd. The bottled variety has preservatives that interfere with the taste and your results will be sub par.
    Is Your Curd Ready: The best and timeless test to determine if your curd is ready is to see if the curd coats your spoon. Then run a finger down the back of the spoon and if the   line down the middle remains clear your custard is thick enough.

    Nutrition

    Serving: 1gCalories: 250kcalCarbohydrates: 25gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 225mgSodium: 303mgPotassium: 48mgFiber: 1gSugar: 23gVitamin A: 612IUVitamin C: 10mgCalcium: 31mgIron: 1mg
    Keyword dessert sauce, dessert topping, lemon curd, lemon spread
    Tried this recipe?Let us know how it was!

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

    More about me!

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