|
Pin It Lemon Curd is a thick, soft, andvelvety cream that has a deliciously tart yet sweet citrus flavor. While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts, pies, and cakes. What I likeabout Lemon Curdis that it doesn't use exotic ingredients; just eggs, sugar, lemon juice, lemon zest, andbutter. It is similar to a lemon filling or custard in that it is cooked on the stove, only it doesn't contain a thickener like cornstarch. I like tocook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler) as this helps prevent the eggs from curdling. That is, where you get little specks of cooked egg in the lemon curd.However, if this does happen you can just strain the lemon curd to remove any lumps that may have formed. Once made, butter is added for richness and flavor, and lemon zest is added to enhance the lemon flavor. You will find that the lemon curd continues to thicken as it cools. Cover the lemon curd immediately with plastic wrap to prevent a skin from forming and it can be stored in the refrigerator for about a week. For the best flavor, lemon curd should be made with freshly squeezed lemon juice. When choosing lemons use organic if possible. Look for ones that are fragrant withbrightly colored yellow skins. The best ones are firm, plump, and heavy fortheir size.Don't buy lemons that have blemishes, soft spots, or are hard andwrinkled.Lemons consist of a yellow outer rind (skin) that can be of varyingthickness and graininess, and can have either a bumpy or a smooth texture. Thisouter skin is where most of the lemon's wonderful tangy flavor islocated.Before removing the outer rind (zest) make sure you wash the lemonthoroughly (soap and water is best).When removing the zest do not remove thewhite membrane (pith) that is underneath as it is very bitter tasting.Once youhave removed the outer rind, inside the lemon are small vessels called 'pulpvesicles' which contain the pleasantly acidic lemon juice and seeds. Squeezingthe lemon by hand or with a lemon squeezer or reamer releases this clear tartjuice. |
FAQs
Drizzle it on pancakes, or ice cream, or cheesecake.
What is the shelf life of homemade lemon curd? ›
Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.
What's the difference between lemon curd and lemon cheese? ›
Some say that Lemon curd is a little runnier and tarter than lemon cheese, while lemon cheese has a more buttery taste and consistency. Most agree though that the difference is so subtle very few would not be able to distinguish between the two.
Why does lemon curd need to be refrigerated? ›
Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.
Does store bought lemon curd go bad? ›
Shelf life
Plan to use canned lemon curd within 3–4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed. Prepared lemon curd can also be frozen instead of canned for up to one year without quality changes when thawed.
What is the best store-bought lemon curd? ›
The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.
How can you tell if lemon curd has gone bad? ›
If the curd changes color, has a significant change in texture (such as lumpiness or wateriness), or if it has an unpleasant smell, you should assume that it has gone bad and dispose of the remaining curd instead of eating it.
Why did my lemon curd turn green? ›
If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.
Why does my lemon curd taste eggy? ›
If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy. Add the lemon juice and tablespoons of lemon zest and mix.
What is Sicilian lemon curd? ›
Sicilian Lemon Curd Deliciously rich and smooth, tangy organic lemon curd. Naturally ripened in the Sicilian sunshine, organic lemons are mixed with organic British free-range eggs and just enough organic butter to create our Sicilian lemon curd.
Add a cornstarch slurry: First, ensure your curd is cooked to 170 degrees F and if it still hasn't thickened, whisk 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.
Can you buy lemon curd at the grocery store? ›
It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.
Why is my lemon curd not yellow? ›
Use Sufficient Egg Yolks
Lemon curd has traces of yellow in it naturally, but its striking golden colour comes from the yolks. Also, incorporating whole eggs is not preferred since the egg whites cause the lemon curd to become lighter.
What is the best way to preserve lemon curd? ›
Allow the curd to cool to room temperature. To prevent a 'surface skin' from forming while it cools, place a clean piece of plastic food wrap down onto the surface of the curd or cover the bowl. Fill cooled curd into freezer container(s), leaving ½-inch headspace, and freeze immediately.
What if my lemon curd is too sour? ›
If you measured correctly according to the instructions and still feel it is too sour, you can add about ¼ cup more sugar next time you make it.
How to eat lemon curd? ›
There are so many ways to eat lemon curd. You can use it to fill cakes, cupcakes, and crepes, or spread it on toast, muffins, crumpets, make lemon bars, lemon tart, etc.
Can lemon curd be warmed up? ›
Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.
Can you eat lemon curd on toast? ›
This beautifully tart citrus curd is the perfect filling for cakes and tarts or quite simply, spread generously on toast. One of my favourite ways to eat it, has to be spooned on top of greek yoghurt with a handful of blueberries and a scattering of mint leaves.
