Lemon curd is a delightful spread that bursts with sunshine-y citrus flavor. Perfect for toast, scones, or even a dollop on yogurt, this homemade version is worlds better than anything store-bought. It’s surprisingly easy to make, requiring just a handful of ingredients and minimal cooking time. Let’s whip up a batch!
Ingredients:
4 large eggs
Instructions:
1. Whisk it Up: In a medium heat-resistant bowl, whisk together the eggs and sugar until well combined and slightly lighter in color.
2. Double Boiler Magic: Set up a double boiler by placing a saucepan filled with a couple inches of simmering water on the stove. Nestle the heat-resistant bowl with the egg mixture on top, making sure the bottom of the bowl doesn’t touch the simmering water.
3. Low and Slow: Whisk constantly over medium-low heat until the mixture thickens considerably, resembling thick pudding. This will take about 10-15 minutes. You’ll know it’s done when the mixture coats the back of a spoon and leaves a clean streak when your finger is drawn across it.
4. Butter Up: Remove the bowl from the heat and whisk in the cubed butter, one piece at a time, until fully incorporated.
5. Citrus Punch: Stir in the fresh lemon juice and zest until fully combined. The curd will thin out slightly, but that’s okay.
6. Strain Away: Strain the curd through a fine-mesh sieve to remove any cooked egg bits.
7. Jar it Up: Pour the finished lemon curd into clean, sterilized jars. Allow the curd to cool completely at room temperature, then seal the jars tightly with lids. Refrigerate for up to 2 weeks.
Nutrition Facts (per serving, about 2 tablespoons):
Calories: 180
Note: These are approximate values and can vary depending on the specific ingredients used.
Conclusion
There you have it! This easy homemade lemon curd is a delicious addition to any breakfast or brunch spread. It’s also a lovely homemade gift idea. So next time you’re craving a taste of sunshine, whip up a batch of this delightful curd and enjoy!
Frequently Asked Questions (FAQs):
1. Can I use bottled lemon juice instead of fresh?
In a pinch, bottled lemon juice can be used, but fresh lemon juice will give the curd the brightest and most flavorful taste.
2. My curd isn’t thickening. What did I do wrong?
There are a few reasons why your curd might not be thickening. Make sure you’re whisking constantly over low heat. The mixture needs to reach a specific temperature to thicken properly. Also, ensure your eggs are fresh – older eggs may not thicken as well.
3. How long will the lemon curd last?
Stored in an airtight container in the refrigerator, your homemade lemon curd will last for up to 2 weeks.
4. Can I freeze lemon curd?
Yes, you can freeze leftover lemon curd for up to 3 months. Thaw it overnight in the refrigerator before using.
5. What can I use lemon curd for besides toast?
