Lemon curd is a delightful, tangy spread, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. The velvety texture and the vibrant taste make lemon curd an ideal companion for scones, biscuits, or crackers, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over yogurt or ice cream for a delicious, zesty twist.
Lemon curd can be stored in the refrigerator for 7-10 days, and while it is tempting to save it for special occasions, don’t hesitate to use this versatile spread to bring a touch of sunshine to everyday meals. Making your own lemon curd is surprisingly straightforward, and the result is a treat that far surpasses any store-bought version.
Recipe: Lemon Curd
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small jarLemon curd is a delightful, tangy spread, perfect for adding a burst of citrus flavor to a variety of baked goods and desserts. The velvety texture and the vibrant taste make lemon curd an ideal companion for scones, biscuits, or toast, but you can also use it as a filling for tarts, cakes, or pastries, or simply spoon it over yogurt or ice cream for a delicious, zesty twist.
Ingredients
1 tablespoon 1 finely grated zest (~ 1 lemon)
4 4 egg yolks
½ cup ½ lemon juice (juice from 1-2 lemons)
½ cup ½ sugar
¾ stick ¾ butter
Directions
- Whisk the egg yolks in a saucepan. Add lemon juice, lemon zest and sugar. Whisk together until the mixture is well combined.
- Place the saucepan over medium heat, and cook the mixture, stirring constantly, until the sugar has fully dissolved.
- Continue to cook the mixture over low heat while stirring until it thickens enough to coat the back of a spoon. This usually takes about 10-15 minutes. Whisk constantly to prevent the yolks from curdling.
- Once the mixture has thickened, remove the saucepan from the heat. Add the butter, a few pieces at a time, stirring after each addition until the butter is completely melted and incorporated into the mixture.
- Transfer the lemon curd to a jar or a bowl.
