Lemon curd, unlike what its name suggests, does not involve the use of curd (surprising, isn't it)! Rather, it mainly comprises of eggs, sugar and lemon. Actually, lemon curd is a thick and soft cream, which has a texture quite similar to that of curd (thus the name). It has a tart, yet sweet flavor and was traditionally used as a spread for scones. However, with time, the cream came to be used as a filling for tarts, pies, and cakes, apart from being a part of a trifle as well. By now, in case you are wondering how to make lemon curd, the recipes provided in the following lines would surely prove to be quite useful.
Lemon Curd Recipes
- 1/3 cup Sugar (or equivalent granulated sweetener)
- 2 tsp Cornstarch
- 2 tsp Lemon Peel, finely shredded
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Margarine or Butter
- 2 Eggs
- First of all, you will have to take a medium saucepan and put the sugar (or granulated sweetener) in it. Place the saucepan on medium flame.
- Add cornstarch to the sugar and mix well. Thereafter, put lemon peel and lemon juice in the saucepan and give a thorough blend.
- In the next step, mix in butter to the sugar-lemon mixture. Keep on cooking the mixture and stirring it, till the time it becomes thick and bubbly.
- In a bowl, put the eggs and beat them well. Now, add half of the lemon mixture to the eggs and combine well.
- Now, you have to pour the egg mixture into the saucepan and cook for another two minutes, while stirring continuously.
- Turn off the heat and cover the saucepan with film or waxed paper. Set it aside and let it cool down.
- With the last step, you will have about 1 cup of lemon curd with you. You can either use it immediately or store in the refrigerator and use within the next 2 days.
- 5 Egg Yolks
- 1 cup Sugar
- 4 Lemons, zested and juiced
- 1 stick Butter, cut into pats and chilled
- Get a medium saucepan and add about one-inch water in it. Now, place it over medium-high heat and bring to a simmer.
- While the water is getting hot, take a medium size metal bowl and put eggs in it. Beat them well.
- Add sugar to the beaten eggs and whisk the two ingredients together, for about one minute or until they become smooth.
- Put the citrus juice in a cup. If you feel that its quantity is less than 1/3 cup, add the required amount of cold water.
- Now, add the juice and zest to egg mixture and beat well, till the time they become smooth.
- As soon as water reaches a simmer, bring the heat to low and place the metal bowl (with egg mixture) on top of the saucepan.
- Keep on whisking the egg mixture for the next eight minutes, or until the mixture becomes thickened, is light yellow in color and coats the back of a spoon.
- Removed the egg mixture from above the saucepan and stir in the butter, one piece at a time. Make sure that the first piece of butter has melted, before you add the second one.
- Now, take out the egg mixture in a clean container and cover it with a layer of plastic wrap, directly on the surface of the curd.
- The lemon curd is ready. You can either use it immediately or store in the refrigerator and use within the next 2 weeks.