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Lemon Curd Recipe with Pictures
Lemon Curd Picture
Lemon Curd Recipe Ratings
Lemon Curd: A Tart Filling
Fruit curds are creamy spreads made from fruit, egg yolks, sugar, zest, and fruit juice. In England, lemon curd is a traditional accompaniment to scones at tea. Since curd does not keep as long as jams, most homemade versions are made in small quantities. Unfortunately, many people resort to purchasing industrially manufactured curds, which contain artificial preservatives and colors to prolong shelf life. Lemon curd is easy to make at home, and can be stored for up to a week in the refrigerator. Make your own curd recipe and avoid the artificial additives in the store-bought version!
Lemon curd is used in many desserts: this tart custard is used in lemon meringue pie, as a filling in cookies, and in trifles. Try using it as a base in a fruit tart: fill a small tart shell with lemon curd and top with thin slices of strawberries, whole blueberries, and currants.
The custard will keep for up to two weeks in the fridge, and is a simple recipe to prepare in advance. Simply place the custard in a bowl and cover with cling wrap, allowing the cling wrap to settle on the surface of the lemon curd. Do not suspend the cling wrap above the filling, as moisture droplets will form on the surface of the plastic wrap and drop back into the custard.
- 1 1/2 cups cold water
- 1 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 6 large egg yolks
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
Lemon Curd Preparation PhotosClick thumbnail to view full-size
How to Make Lemon Curd
- Pour the water into a large saucepan. Add the cornstarch, salt, and sugar. Whisk to combine.
- Heat the mixture over medium heat until it begins to simmer and turn clear. The mixture will thicken at this stage.
- Add the egg yolks slowly, whisking constantly. Add the lemon juice and whisk.
- Add the butter and whisk constantly until it has melted and incorporates into the custard mixture. Bring to a simmer.
- Pour the custard into a bowl for storage, or into a baked and cooled pie crust (if using the custard for lemon meringue pie). Cover the lemon curd with plastic wrap, taking care to lay the wrap on the surface of the lemon curd.
- Store for up to two weeks in a refrigerator.
Uses for Lemon Curd
- Use lemon curd as a filling for layer cakes. This tart filling complements sponge cakes, angel food cake, and yellow cake.
- Layer the curd between layers of yogurt and strawberries for a wonderful parfait treat.
- Use the curd on a tart, and layer fruit on top of the curd. This makes a wonderful, creamy base for refreshing fruit tarts.
- Make small, round sugar cookies and sandwich the curd between two cookies.
- Use the lemon curd on biscuits in place of butter or honey. It is also wonderful when spread on scones.
- Make homemade donuts and use it as a filling.
- Use it in a lemon meringue pie.