Selfmade Lemon Curd Recipe – Candy, Tart, Straightforward!

March 6, 2024

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Selfmade Lemon Curd is straightforward, elegant, versatile, and made with 5 on a regular basis components. This attractive 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 by way of and thru, however when given the selection I’m going puckery-sweet, each time.

It ought to come as no shock then, that certainly one of my very favourite desserts is home made Lemon Curd. This 5 ingredient lemon dessert recipe as shiny, creamy, candy, tart, and easy because it seems. I name it “sunshine on a spoon” for apparent causes!

What’s Lemon Curd?

If I had been to clarify what Lemon Curd is to my youngsters, I’d inform them its lemon pudding. If I had been to inform y’all, I’d add that lemon curd is an egg-thickened dessert recipe that’s traditionally served as a selection. It’s intensely lemony, easy 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 straightforward, 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 wedding ceremony and child showers, for Easter, and each event in between. It’s gluten free, grain free, and may simply be made dairy-free, too!

Elements Wanted

Raid your fridge, pantry, and lemon tree (in the event you’ve bought one!) for the 5, on a regular basis components you’ll have to make home made lemon curd:

Eggs: each complete eggs plus extra egg yolks present construction to the lemon curd, in addition to a sunshine-yellow colour.
Lemon juice: use contemporary 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 supplies richness whereas preserving a mouthwatering, puckery-lemon taste. Be happy to make use of vegan butter in the event you 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 get pleasure from 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 contemporary berries.
Make no-bake dessert cups with lemon curd, crushed graham crackers, whipped cream, and contemporary berries.
Dip into with graham crackers or shortbread cookies.
Layer with cubed Gluten Free Angel Meals Cake and contemporary berries in mason jars.

High Ideas

I’ve made this recipe numerous instances over time and have amassed a number of key ideas. Right here’s what you might want to know!

Preserve 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 contemporary lemon juice: do your self an enormous favor and use contemporary lemons. Since there’s solely 5 components, and one of many foremost ones is lemon, you’ll need to use contemporary vs bottled.
Don’t skip straining: make sure you move the lemon curd by way of a tremendous mesh sieve after cooking to catch any bits of egg. This ensures a silky easy texture.
Preserve stirring: it is a recipe you received’t need to stroll away from whereas cooking. Stir the lemon curd slowly but consistently with a whisk till it’s thickened and cooked by way of.
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?!

Attempt Gluten Free Lemon Bars!

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 easy and put aside. I like to make use of a milk frother to make sure the eggs are as easy as potential.

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

In a small or medium-sized heavy-bottomed saucepan, add contemporary 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 new lemon-sugar combination to the chilly eggs whereas whisking vigorously to deliver the temperature of the eggs up. This fashion they received’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 tremendous if the egg combination foams up whereas whisking.

Step 4: Add the tempered eggs to the pan.

Flip the warmth right 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 tremendous if the egg combination foams — the bubbles will go down.

Tip: You’ll want to slowly stream the egg combination into the pan vs pour all of it in without delay.

Prepare dinner whereas whisking repeatedly for 4-5 minutes or till the lemon curd has thickened. It is going to thicken all the sudden close to the top. For those who’d wish to take a temperature, the lemon curd ought to be between 175-180 levels when executed.

Step 5: Pressure the lemon curd.

Use a spatula to scrape the new lemon curd right into a tremendous mesh sieve set over a glass bowl then press it by way of the sieve.

The sieve will catch any bits of cooked eggs to make sure your ultimate lemon curd texture is easy 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 excellent vanilla extract.

Cowl the Lemon Curd with a bit of saran wrap instantly over the floor to forestall a pores and skin from forming because it chills. Voila! You’ve Lemon Curd!

The Lemon Curd is edible heat (and tremendous scrumptious, really) however will thicken to it’s ultimate, thick and creamy consistency after a number of hours of chilling within the fridge. After that, it’s prepared for no matter you will 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 dimension 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 scorching and can thicken because it cools. If the Lemon Curd remains to be runny after chilling, doubtless it was not cooked to a scorching sufficient temperature. Lemon Curd ought to be cooked to between 175 and 180 levels.

Is Lemon Curd the identical as lemon pie filling?

Lemon Curd isn’t the identical factor as lemon pie filling. Lemon Pie, Lemon Bar, and even Lemon Meringue Pie filling include thickeners equivalent to cornstarch or flour.

Can I exploit bottled lemon juice?

As a result of lemon is such a distinguished taste and ingredient in Lemon Curd, I don’t advocate 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 instances. Lemon Curd can style eggy when it’s cooked over too excessive of warmth, or over-cooked. Preserve the warmth at medium-low or low warmth whereas cooking the Lemon Curd to forestall this from occurring. I’ll say that the vanilla extract helps cowl any overly eggy taste if that occurs!

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