Hamdi Saidani Lemon Curd Recipe is made of fresh lemons, sugar, butter, and eggs it serves six and takes about 15 minutes to prepare and cook this tangy and creamy curd is perfect for various desserts and pastries.
💛 Why You’ll Love This Lemon Curd Recipe:
- Bright and Tangy Flavor: The fresh lemon juice and zest create a vibrant, tangy taste.
- Versatile: Perfect for spreading on toast, filling cakes, or topping desserts.
- Quick and Easy: Takes only 15 minutes to prepare and cook.
- Homemade Goodness: Fresh and natural ingredients without preservatives.
- Silky Smooth Texture: Straining ensures a perfectly smooth and creamy curd.
❓ What Is Lemon Curd Recipe?
Lemon Curd Recipe is a sweet, tangy spread made with fresh lemons, sugar, butter, and eggs, creating a creamy and zesty topping for a variety of desserts and baked goods.
🍋 Lemon Curd Ingredients
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, cut into small pieces
- 3 large eggs
- 1/4 teaspoon salt
🍸 How To Make Lemon Curd
- Zest and juice the lemons. Cut the butter into small pieces.
- In a medium saucepan, combine the lemon juice, lemon zest, and sugar. Stir to combine.
- Add the butter pieces to the saucepan. Heat over medium heat until the butter is melted and the mixture is smooth.
- In a separate bowl, whisk the eggs and salt together. Slowly pour a small amount of the hot lemon mixture into the eggs while whisking constantly to temper them. This prevents the eggs from curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining lemon mixture. Continue to cook over medium heat, stirring constantly.
- Cook for about 5-7 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil.
- Remove from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Allow it to cool to room temperature, then refrigerate.
💭 Recipe Tips:
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor.
- Constant Stirring: Stir constantly while cooking to prevent curdling and ensure a smooth texture.
- Strain the Curd: Straining removes any cooked egg bits, giving you a silky smooth curd.
- Tempering the Eggs: Tempering is crucial to avoid scrambled eggs in your curd. Add the hot lemon mixture to the eggs slowly and whisk constantly.
🥞 What To Serve With Lemon Curd?
Lemon Curd pairs well with scones, pancakes, yogurt, or as a filling for tarts and cakes also paris well with Smoothie and tea.
🎚 How To Store Leftovers Lemon Curd?
- Refrigeration: Store leftovers lemon curd in an airtight container in the refrigerator for up to one week.
- Freezing: Freeze leftovers lemon curd in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before using.
FAQ’S
Can I use bottled lemon juice for Lemon Curd?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch however, the taste may not be as vibrant or fresh.
How do I know when Lemon Curd is done cooking?
Lemon Curd is done when it thickens and coats the back of a spoon it should reach a temperature of about 170°F (77°C) be careful not to let it boil, as this can cause curdling.
Can I make Lemon Curd without butter?
Yes, you can make Lemon Curd without butter, but it will be less rich and creamy. You can substitute the butter with a plant-based margarine for a dairy-free version.
What can I do if my Lemon Curd curdles?
If your Lemon Curd curdles, you can try to salvage it by blending it with an immersion blender until smooth. Straining the curd through a fine mesh sieve can also help remove any lumps.
Is Lemon Curd safe for canning?
Lemon Curd is not recommended for canning because it contains eggs and butter, which are not safe for home canning methods. It’s best to store it in the refrigerator or freezer.
Why is my Lemon Curd not thickening?
If your Lemon Curd is not thickening, it may not have been cooked long enough or at a high enough temperature. Ensure you are cooking it until it reaches around 170°F (77°C).
How do I make Lemon Curd thicker?
To make Lemon Curd thicker, cook it a bit longer until it reaches the desired consistency. Adding an extra egg yolk can also help thicken the curd.
Lemon Curd Nutrition Facts
Amount Per Serving
- Calories: 143
- Protein: 2g
- Carbohydrates: 15g
- Fat: 8g
- Fiber: 0g
- Sugar: 14g
- Vitamin C: 10%
- Calcium: 2%
Lemon Curd Recipe
Description
Lemon Curd Recipe is made of fresh lemons, sugar, butter, and eggs it serves six and takes about 15 minutes to prepare and cook this tangy and creamy curd is perfect for various desserts and pastries.
Ingredients
Instructions
- Zest and juice the lemons. Cut the butter into small pieces.
- In a medium saucepan, combine the lemon juice, lemon zest, and sugar. Stir to combine.
- Add the butter pieces to the saucepan. Heat over medium heat until the butter is melted and the mixture is smooth.
- In a separate bowl, whisk the eggs and salt together. Slowly pour a small amount of the hot lemon mixture into the eggs while whisking constantly to temper them. This prevents the eggs from curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining lemon mixture. Continue to cook over medium heat, stirring constantly.
- Cook for about 5-7 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil.
- Remove from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Allow it to cool to room temperature, then refrigerate.
Notes
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor.
- Constant Stirring: Stir constantly while cooking to prevent curdling and ensure a smooth texture.
- Strain the Curd: Straining removes any cooked egg bits, giving you a silky smooth curd.
- Tempering the Eggs: Tempering is crucial to avoid scrambled eggs in your curd. Add the hot lemon mixture to the eggs slowly and whisk constantly.
