Easy to Make Lemon Curd
How to Make Luscious Lemon Curd
Quick, what did you have for your breakfast? If you had to stop to think about it, perhaps your breakfast wasn't that great. If you are ready to start your day with something which will make you open your eyes, look at your toast and say, "Wow, that's great!" you need to make some lemon curd.
Don't be put off by the term curd, although it sounds like cheese it isn't. What you will be making is a rich lemony spread suitable for toast, bread, or as a filling in cakes and various other types of desserts.
Made from just 4 ingredients with nothing artificial added to it, you will be treating your family to something that is healthier and tastier than anything you can buy in the store.
Use the Best Ingredients
I know that many of the readers of this article will shy away at the thought of using real butter, real lemon juice and free range eggs. You may feel that it isn't worth the hassle to source these items.
If you feel that way, then maybe you should buy a ready made product with a fancy label and some artificial coloring which is to make you think it is 'lemony'.
Let me tell you something, you and your family are worth the little extra cost and time it takes to make this recipe. Not only are the raw ingredients better for you, the lemon curd is far superior to anything you will buy at your local store.
The yellow color you see is not from the lemons, it is from the color of the yolks. Using eggs from caged birds will not give you the rich lemon yellow color you are after.
Here on my farm in Brazil, I have chickens and when guests see the color of the yolks, they can't believe it. They are closer to a deep orange yellow. The chickens are out all day eating a natural diet and the yolks reflect this.
If you're accustom to eating margarine and not real butter, reacquaint yourself with this simple luxury food. The end product benefits from using butter in place of margarine.
Always try and use real lemons and not the lemon juice from a bottle. Most good grocery stores carry lemons year round and the difference is immense.
**Top Tips for Lemons**
To get the maximum juice use room temperature lemons.
Before cutting, roll your lemon on the counter
several times to help release the juice.
- 2/3 cup fresh lemon juice, approx 4 lemons
- 2 Eggs, large
- 2 Egg yolks, large
- 1 cup Sugar
- 3 oz + 6TBS Butter
- 1 tsp Lemon zest, (optional)
- In a heavy based medium size saucepan, stir together the lemon juice and sugar.
- Add the eggs and yolks and whisk. Do not commit yourself to anything else because you will be stirring until this is done.
- Using a spatula instead of a spoon, begin cooking over medium heat. Keep that spatula moving across the entire surface of the pan.
- The mixture will begin to thicken and should coat the back of a spoon. This will take approximately 6 minutes depending on how fast your stove cooks. The mixture will thicken as it cools.
- Once it has thickened, remove from heat and add the butter and zest if using. Stir to combine.
- Spoon this into bowl or jar. Seal or cover with plastic wrap. To cool this quickly it can be set into a waterbath. Once it's cool, refrigerate.
Uses of Lemon Curd
Now that you have made this, you might be thinking, what do I do with it?
I am glad you asked. Here are a few suggestions how I use it.
Cakes: Use this as a filling between layers. The sharpness of the lemon helps balance the sweetness of the cake. Even people who don't normally like lemon flavored products, love this.
Toast: This is how we use it most of the time. My husband loves a slice of toast in the morning and lemon curd is by far his topping of choice.
Scones or biscuits: Perfect for an afternoon snack. Slice the scone or biscuit in half, spead with a lashing of butter and top with lemon curd. If you're really feeling decadent, a dollop of whipped cream atop makes a heavenly creation.
Pies & tart: Use this as a filling for pies or tarts. A sprinkling of powdered (icing) sugar will make this look finished without the need for a top crust or a meringue.
Muffins, cupcakes, fairy cakes: Cut a hole in the top and make a hollow in the center. Place a small spoonful of lemon curd inside. Replace top and dust with powdered sugar.
What do you like on your toast?
Variations of Methods
You may have seen other methods of making lemon curd in cookbooks or on the internet. Some will add all the ingredients at the start. Others may add the hot liquid to the egg yolks as one does when making a custard. All of these methods will work when making lemon curd. The idea is the same, and with continued stirring all will result in a smooth texture.
Lumpy Lemon Curd?
If your mixture is lumpy, simply pass through a sieve to remove the lumps.
© 2015 Mary Wickison