Lemon curd – RecipeTin Eats

My recipe for a easy do-it-yourself lemon curd. Sunshine in a jar! Tangy and shiny however not face-puckering bitter, and never too candy as many may be. Helpful fast manner to make use of up leftover egg yolks, it retains for two weeks within the fridge. Dollop on pancakes, pikelets, scones, unfold on toast!

Lemon Curd

Home made lemon curd is straightforward to make and a type of issues that store-bought can by no means examine to. You simply can’t seize actual shiny lemon flavour in jars crammed by machines which have been sitting on grocery store cabinets for who-knows-how-long! 🙂

The way in which I make lemon curd may be very easy. I don’t use a double boiler, simply use a low warmth on the range and also you received’t scramble the eggs. I do, nevertheless, wish to rub the sugar with lemon zest because it actually brings out the lemon flavour! It would sound fussy, but when you understand me, you’d know I wouldn’t do it until it actually made a distinction – and it does!

What you want for Lemon Curd

Right here’s what that you must make Lemon Curd. As a result of I’m sharing this recipe because the filling for Pavlova Bombs which is at this time’s main recipe, I’m utilizing all of the leftover egg yolks from making the pavlova so this recipe is predicated on 3 egg yolks. Be happy to scale it up!

PS That is Pavlova Bombs. 🙂 Advised you, they’re much more enjoyable than they sound – smash ’em!

The best way to make Lemon Curd

Simply put every little thing in a saucepan and simmer till it thickens right into a custard consistency! Be affected person and prepare dinner this over a medium or medium low warmth so the egg doesn’t scramble.

1. Rub the sugar and zest collectively along with your fingers. This actually brings out the lemon flavour. I wouldn’t do that in any other case!

2. Simmer to thicken – Whisk the yolks and sugar in a small saucepan till absolutely mixed. Then whisk within the lemon juice, butter and a pinch of salt. Flip the range onto medium, or medium low if it’s a powerful burner and whisk continually (however leisurely) because the combination heats up and the butter melts. When you see bubbles (~3 – 4 minutes), preserve whisking continually for 1 to 2 minutes till it turns into a custard consistency. You need to be capable of draw a path throughout the bottom and it’ll briefly maintain earlier than closing up.

3. Cool – Switch right into a bowl via a sieve, to catch any little egg lumps.

4. Cowl with cling wrap touching the floor to stop a pores and skin from forming. Cool for half-hour on the counter then chill within the fridge for two hours earlier than utilizing. It should thicken extra because it cools. Give it a very good combine earlier than utilizing.

What to make use of Lemon Curd for

As a result of it’s bought a thick spreadable, dollop-able consistency like custard, it may be utilized in so any extra methods than pouring sauces! Listed below are a few of my favorite methods to make use of it:

• Unfold on toast, crumpets, scones and pikelets

• Dolloped on my breakfast fruit-yogurt-granola bowl, or on ice cream

• Swirled onto Pavlovas, piped into Mini Pavlovas or used inside Pavlova Bombs (this lemon curd accompanies that recipe)

• Spoon into tart shells for fast lemon tarts

• Layer in trifles or parfaits

• As a cake filling or between sponge layers

• Smeared over pancakes or waffles

• Dolloped in small jars and topped with cream to make instantaneous lemon-dessert pots

• Eaten straight from the jar (no judgement)

Hope you get pleasure from! – Nagi x

Hungry for extra? Subscribe to my publication and observe alongside on Fb, Pinterest and Instagram for the entire newest updates.

Lemon Curd

Creator: Nagi

Dessert, Sauces

Western

Servings160 ml (2/3 cup)

Faucet or hover to scale

My easy recipe for lemon curd. Silky easy custardy consistency, shiny lemon flavour however not face-puckeringly bitter, and never too candy as many are typically! No want to make use of a double boiler, simply use low warmth on the range. This recipe requires 3 yolks as I am sharing this to accompany Pavlova Bombs (it is much more enjoyable than it sounds!) which makes use of the whites of three eggs. Do not skip rubbing the sugar with zest. It actually brings out the lemon flavour.Makes 2/3 cup (160 ml)

Prepare dinner ModeForestall display from sleeping

Directions

• Rub the sugar and zest collectively utilizing your fingers in a small bowl (brings out lemon flavour).

• Whisk – Put the lemon sugar in a small saucepan with the egg yolks and whisk to mix (use a small whisk). Add lemon juice, butter and salt, then combine. Place on the range over medium warmth (or medium low, in case your range is powerful).

• Thicken – Whisk from time to time because the butter is melting then continually (however leisurely) as soon as the butter is melted. If you see the primary bubble (~3 to 4 minutes), whisk for 1 minute, then take away off the range. It ought to have a custard like consistency – if not, preserve cooking.

• Cool – Pour right into a small bowl (pressure, in the event you see little egg lumps). Instantly cowl with cling wrap touching the floor. Cool on the counter for half-hour then refrigerate for 1 hour earlier than utilizing.

Recipe Notes:

Retains 2 weeks within the fridge in an hermetic container, or freeze for 3 months (thaw in a single day and provides it a extremely good combine earlier than utilizing).

Key phrases: straightforward lemon curd, lemon curd recipe

Did you make this recipe?I really like listening to the way you went with my recipes! Tag me on Instagram at @recipe_tin.