There’s something truly magical about the bright, tangy flavor of homemade Lemon Curd. This zesty delight, made with the simplest of ingredients, transforms into a lusciously smooth, rich spread that captures the essence of sunny citrus groves. Its vibrant color and refreshing taste make it a versatile companion to a variety of dishes, from morning toast to decadent desserts.
Crafting Lemon Curd is an act of love, a way to bring a bit of brightness into your kitchen. The process, which involves gently cooking lemon juice, zest, sugar, and eggs, is a delightful journey that ends with a jar full of sunshine. Whether you’re spreading it on scones, swirling it into yogurts, or filling pastries, Lemon Curd adds a touch of gourmet elegance to everyday treats, making each bite a memorable experience.
Ingredients:
3/4 cup fresh lemon juice
1 cup sugar
1/2 cup unsalted butter, room temperature
4 large eggs
A pinch of salt
Instructions:
In a small pot, combine the lemon juice, lemon zest, and sugar. Warm over medium heat until the sugar dissolves.
In a separate bowl, whisk the eggs. Gradually whisk in the warm lemon mixture to temper the eggs.
Transfer the mixture back to the pot. Add the butter and a pinch of salt. Cook over low heat, stirring constantly, until the mixture thickens (about 10 minutes). It should be thick enough to coat the back of a spoon.
Remove the pot from the heat. Strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps and the zest.
Cover the lemon curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill in the refrigerator until cold and thickened (at least 2 hours).
Serve chilled. Lemon curd is perfect as a spread for scones or toast, as a filling for cakes and pastries, or simply by the spoonful!
Prep Time: 10 minutes | 
Cooking Time: 15 minutes | 
Total Time: 25 minutes (plus chilling time)
Servings: Makes about 2 cups
Nutrition Facts per Serving (1 tablespoon):
- Calories: 60 kcal
- Total Fat: 3.5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 10mg
- Total Carbohydrates: 7g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1g
- Vitamin D: 0.1µg
- Calcium: 5mg
- Iron: 0.1mg
- Potassium: 15mg
Key Nutritional Highlights:
- High in Vitamin C: Thanks to the fresh lemon juice, this lemon curd is a good source of Vitamin C, which is essential for immune system function, skin health, and antioxidant protection.
- Contains Healthy Fats: The unsalted butter provides some amount of healthy fats, which are necessary for nutrient absorption and cell health.
- Source of Protein: Each serving contains a small amount of protein from the eggs, contributing to muscle repair and growth.
Dietary Considerations:
- This lemon curd is gluten-free, making it suitable for those with celiac disease or gluten sensitivity.
- It is vegetarian-friendly but not vegan due to the inclusion of eggs and butter.
- For those watching their sugar intake, note that this recipe is high in sugars due to the added cup of sugar.
Remember, enjoying homemade lemon curd in moderation can be part of a balanced diet. Its bright flavor makes it a delightful addition to various dishes, enhancing your culinary creations with a touch of zest and sweetness.
FAQ for Lemon Curd Recipe
1. Can I use bottled lemon juice instead of fresh? While fresh lemon juice is recommended for its bright, natural flavor and zest, you can use bottled lemon juice in a pinch. However, the taste may not be as vibrant.
2. How long does homemade lemon curd last? Homemade lemon curd can last in the refrigerator for up to 2 weeks if stored properly in an airtight container. You can also freeze it for up to a year, though the texture may change slightly upon thawing.
3. Can I make lemon curd without eggs? Eggs are a key ingredient in lemon curd, providing its thick, creamy texture. For a vegan alternative, some recipes use cornstarch or agar-agar as a thickener, but the result may differ from traditional lemon curd.
4. Why did my lemon curd turn out runny? There are a few reasons why lemon curd might turn out runny: not cooking it long enough, too high heat causing the eggs to scramble instead of thicken, or not enough eggs. Ensure you cook the mixture over low heat until it’s thick enough to coat the back of a spoon.
5. Can lemon curd be used as a cake filling? Absolutely! Lemon curd makes an excellent filling for cakes, cupcakes, and pastries, adding a tangy, sweet flavor that complements many desserts.
6. Is lemon curd gluten-free? Yes, the basic ingredients of lemon curd (lemon, sugar, butter, and eggs) are naturally gluten-free. However, always check the labels of your ingredients if you’re serving someone with celiac disease or a gluten sensitivity.
7. How can I make my lemon curd thicker? If your lemon curd isn’t as thick as you’d like, continue cooking it over low heat, stirring constantly. If it’s still not thickening, you can dissolve a small amount of cornstarch in water and whisk it into the curd, then cook for a few more minutes until it reaches the desired consistency.
8. Can I reduce the sugar in the recipe? Reducing the sugar will affect the final taste and texture of your lemon curd, making it less sweet and possibly more tart. If you do reduce the sugar, be aware that the shelf life might also be shorter.
9. Can I make lemon curd in the microwave? Yes, lemon curd can be made in the microwave. The process involves microwaving the mixture in short bursts and stirring frequently to prevent it from cooking unevenly or scrambling the eggs. However, the stovetop method provides more control over the cooking process.
10. How do I know when the lemon curd is done? The lemon curd is done when it has thickened enough to coat the back of a spoon and leaves a clear path when you run your finger through it. It should also have a glossy appearance. Remember, it will thicken further as it cools.
