Creamiest Lemon Curd – Experience the flavors of our Creamiest Lemon Curd Recipe, a dessert that will surely add brightness to any meal. With squeezed lemon juice, a hint of zest and just the right amount of sweetness this curd encapsulates simplicity and elegance in each spoonful.
I can still vividly recall the first time I whisked together this lemony delight. The kitchen was filled with the invigorating scent of lemons. I eagerly awaited that taste. When my husband and son took their bite their faces lit up with joy! It has since become a family favorite evoking memories of days and shared laughter.
What makes this Creamiest Lemon Curd truly special?
Our Creamiest Lemon Curd Recipe stands out for its commitment, to using ingredients. We rely on squeezed lemon juice for an unparalleled zesty flavor while allowing flexibility in adjusting the sugar content to accommodate diverse preferences for sweetness. Moreover its versatility knows no bounds – whether enjoyed as a spread or used as a filling for pastries this lemon curd is an indulgent treat in its own right. It is more than a recipe; it represents a celebration of simple yet exquisite flavors designed to bring happiness to every palate.
What You Need To Make This Creamiest Lemon Curd Recipe?
Lemon Juice: For the best results it’s important to use squeezed lemon juice. Not only does it provide the flavor but it also adds a personal touch to your curd.
Lemon Zest: To give your dish a burst of lemony goodness sprinkle some lemon zest. It’s, like capturing the essence of a day and infusing it into your creation.
Granulated Sugar: The level of sweetness in your curd is up to you. Adjust the amount of granulated sugar to find that balance that complements the tartness of the lemons right.
Egg Yolks: Believe it or not egg yolks are responsible for bringing a texture to your curd. It’s fascinating how something small can add richness and depth.
Salt: A tiny pinch of salt works wonders in enhancing the flavors of both the lemon and sweetness, in the curd subtly taking them to heights.
Cornstarch: Cornstarch is what gives your curd its thickness transforming it from a liquid into a spread that you’ll love indulging in.
Unsalted Butter: To achieve a velvety finish incorporate butter into your curd. As it melts into each bite it beautifully rounds out both the texture and flavor profile.
Steps To Make Creamiest Lemon Curd:
Step 1: Start by grating the zest of your lemons. Cut them in half. Squeeze out the juice making sure to strain out any seeds.
Step 2: In a bowl whisk together the egg yolks, cornstarch and salt. Keep this mixture aside, for later use.
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Step 3: In a sauté pan combine the lemon juice, sugar and grated zest. Heat it over medium heat while stirring with a whisk.
Step 4: Once it begins to simmer gradually pour 1 cup of this mixture into the egg yolks while continuously whisking to prevent them from curdling.
Step 5: Carefully pour this tempered egg mixture back into the pan with the rest of the lemon mixture. Remember to keep whisking throughout! This step is crucial as it prevents the eggs from scrambling.
Step 6: Continue cooking until it reaches your desired thickness. I personally cook mine for 2 minutes to achieve a curd consistency.
Step 7: Monitor the temperature closely; aim for around 170ºF if you prefer a thinner curd or around 180ºF for a thicker one.
Step 8: Lastly add chunks of butter while whisking continuously until fully melted and incorporated into the mixture.
Step 9: Transfer the curd into a heat-proof jar or bowl. Cover it directly on its surface, with plastic wrap to prevent any skin from forming.
Tip:
Achieving the perfect texture in your lemon curd relies heavily on managing the temperature. When combining the mixture of lemon juice, with the egg yolks it’s essential to do it and at a slow pace. This is commonly known as tempering. This technique prevents the eggs from cooking and resulting in curdling. Additionally closely monitoring the cooking temperature is important. Removing the curd from heat at the moment. Around 170ºF for a thinner consistency or 180ºF, for a thicker one. Guarantees that you consistently achieve your desired texture. These meticulous steps truly distinguish between a lemon curd and an exceptional one.
Frequently Asked Questions:
How long can I store the lemon curd?
When stored in the refrigerator it stays good for a week. If you decide to freeze it you can store it for up, to a year.
Can I use bottled lemon juice?
It’s better to use freshly squeezed lemon juice for the best flavor and zest.
Is this recipe suitable for a lemon tart filling?
Definitely! The thick and creamy consistency of this curd makes it an ideal choice, for fillings.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamiest Lemon Curd Recipe
Ingredients
- 8 oz lemon juice 1 c – About 6 large fresh lemons
- 2 tbsp lemon zest
- 6 oz granulated sugar 1 c – add 2 more oz for a sweeter lemon curd
- 5 egg yolks
- ¼ tsp salt
- 1 tbsp cornstarch
- 4 oz unsalted butter ½ c
Instructions
- Start by preparing the lemons; grate the zest. Extract the juice making sure to remove any seeds that may be present.
- In a bowl whisk together the egg yolks, cornstarch and salt. Set this mixture aside for now.
- Next combine the lemon juice, sugar and zest in a sauté pan. Stir everything together. Heat it until it begins to simmer.
- To temper the eggs without curdling them slowly add 1 cup of the hot lemon mixture to the bowl with the egg yolks. Keep whisking as you do this.
- After tempering the eggs pour this tempered egg mixture back, into the sauté pan. Continue whisking over medium heat until it thickens to your desired consistency.
- Once it has thickened sufficiently remove it from heat. Add in butter. Stir until it melts completely and becomes well incorporated.
- For cooling purposes transfer your lemon curd into a jar or bowl. Make sure to cover its surface with plastic wrap, for protection before placing it in the refrigerator to chill.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
