Lemon Curd — Mainly Breakfast (2024)

FAQs

What do you eat with 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.

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.

Lemon-meringue pie—made with lemon curd and topped with meringue—has been a popular dessert in Britain, Canada, Australia, and the United States since the nineteenth century. Lemon curd can also have whipped cream folded into it for such uses as filling cream puffs.

In a covered, airtight container for up to one week. It doesn't really freeze well. 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.

Curd should not be consumed at night as it aggravates 'Kapha' and leads to upper respiratory tract health issues and also makes it difficult to lose weight. Curd is recommended to be taken along with green/yellow moong lentils, honey, ghee, mishri (raw and UNREFINED sugar), or with Aanwla (Indian gooseberry).

Lemon curd will last up to 2 weeks in the fridge, so it is great to make it in advance when you need it to fill cakes and pastries.

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.

Does lemon curd taste eggy? Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

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.

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

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.

Shelf life

Plan to use canned lemon curd within 3–4 months.

To beat the heat, we often indulge in a bowl of curd topped with some chopped fruits- it is one of the best combinations to indulge in. Curd is a staple in most Indian households. We eat it with hot parathas, sweet lassi, or cooling chaas. It is also consumed as raita, curd rice, and Dahi Wada.

I was a little skeptical since it comes in a jar, ready-made, and I wasn't sure how it would handle being baked, but it held up well. I tasted it straight from the jar and I liked it, it's definitely very sweet.

Lemon and Yoghurt contain enzymes and acids that eliminate dandruff in a couple of applications. All you need to do is combine 2 tablespoons of curd with one tablespoon of lemon. Mix the two together before massaging it into your scalp. Let it sit for about 20 minutes before rinsing it off thoroughly.