LEMON CURD RECIPE.

A good lemon curd recipe will have you making it at every chance, to complement most kinds of desserts. You will be using it as a spread, topping or filling, transforming a simple dessert into something heavenly. I mean, It is only fair that lemon curd is sweet enough to eat with a spoon and easy enough to make it at every chance.

Before delving deep into the pastry industry, there are a few things that initially piqued my interest. One of them was lemon curd. From the constant invegeliment in most recipes, the justified exaggerated mmms with every bite, made me want some. So I set out with my ingredients and gave it a try. It was easy at first, besides the fact that I kind of cooked my eggs and failed to sieve out the lemon zest. This was a long time ago, I guess it’s safe to say that I am proficient with the recipe now.

Besides these mishaps, I served it with my lemon cake. The first forkful was a bust of fresh, sweet and yet tangy lemon flavour, and in a short amount of time, I had whipped out my plate. I knew in that instant I was hooked. Not just me but everyone around me. My sister unashamedly, asked if I could make a huge batch next time to be used as spreading for bread ( she is kind of obsessed with everything lemony ).

My point is Lemon curd is that good. Especially if you fancy lemon desserts. With a good recipe, you will be eating it with a spoon or spreading it on bread! ha!

What you will find.

Table of Contents

1. What is lemon curd?
2. How to avoid cooking/ scrambling the eggs when making lemon curd.
3. Instensifying the yellow in lemon curd.
4. How to thicken lemon curd.
5. Storage.
6. How to use lemon curd.
7. Lemon curd FAQS
   1. Do you need cornstarch to make lemon curd?
   2. Will skipping butter in lemon curd affect flavour ?
   3. Can I reduce the amount of sugar in a lemon curd recipe?
   4. Could I use lemon flavouring instead of fresh lemons to make lemon curd?
   5. Is it a must to use lemon zest when making lemon curd?

What is lemon curd?

Lemon curd is a velvety dessert sauce made primarily from lemons, butter, sugar, salt and egg yolks. It is sweet, tangy and buttery all at once. It has a distinctive yellow colour that mimics fresh ripe lemons, and it is used as a filling, topping or spread.

Each ingredient has a particular purpose towards the contribution of its consistency, colour and flavour.

Fresh lemons. Fresh lemon juice and zest are used to give lemon curd its distinct citrusy and fruity taste.

Granulated sugar. To counteract the tanginess of lemon curd.

Egg yolks. Egg yolks give lemon curd its distinct yellow colour, enhance flavour and thicken its consistency

Butter. Gives lemon curd a shiny and smooth finish while enhancing flavour. It also helps thicken lemon curd since butter solidifies as it cools.

Salt. To balance out the sweetness.

How to avoid cooking/ scrambling the eggs when making lemon curd.

One of the most common mishaps that might happen, (especially if it’s the first time) when making lemon curd is cooking the eggs. Eggs in lemon curd improve the consistency, add flavour and colour. Therefore, you don’t want to overcook them and be left with huge chunks of scrambled eggs in your curd.

Here are some tips that I have found useful.

Thoroughly mix the eggs with the other ingredients before cooking. Tempered eggs will not cook as quickly as plain eggs when placed in contact with heat.

Cook over low to medium heat.

Cook over a double boiler. The easiest way to control heat is by cooking lemon curd over a pot of simmering water.

Constantly whisk until cooked and ready. Do not walk away.

Use a deep medium-sized pot. A flat pan will likely cook the eggs faster.

Sieve at the final step before serving. To possibly get rid of small chunks of cooked eggs.

Instensifying the yellow in lemon curd.

Lemon curd can sometimes come out pale yellow or even cream, this will however not change the flavour and taste. One of the most common reasons for faint lemon curd is using more egg whites than yolks in a recipe. To make it more yellow use:

1. More egg yolks in your recipe.
2. A pinch of yellow food colouring.

How to thicken lemon curd.

Three things will affect the consistency of lemon curd

Ingredients. Using more egg yolks than whites and cornstarch will yield a thicker curd. Butter will also make the curd thicker since it solidifies when it cools.

Cook time. Undercooking lemon curd can make it turn out syrupy. One way of knowing if the lemon curd is ready is by dipping a spoon into the curd and running a finger across. It should leave a clean trail. Or if an instant thermometer reads 170 F when dipped into the curd.

Chill time. Lemon curd thickens as it cools. Refrigerate overnight after cooking for the best results.

Storage.

Store fresh lemon curd in a glass container pressing directly a parchment paper in contact with it, such that the parchment is touching the top part of the curd. This is because lemon curd left exposed to air forms a skin-like film as it cools, mostly on the top part which is left exposed. This can affect consistency, lead to wastage or extra work of hand blending it again to make it smooth.

It can be refrigerated for up to 4 weeks.

How to use lemon curd.

Lemon curd is used to complement various desserts, lemon flavoured or not.

As a filling. Lemon curd is used as a filling in cakes, pastry, bars and cupcakes as in these lemon curd cupcakes.

As a spread. You can spread it in scones, buns, or biscuits.

As a topping. Lemon curd can be drizzled to complement tea cakes or loaf cakes for that extra tang.

In dessert cups.

In making bars and cookies.

To make ice cream. A lemon curd swirl in strawberry or vanilla ice cream.

To fill pastry such as tarts and pies.

Lemon curd FAQS

Do you need cornstarch to make lemon curd?

Cornstarch is used to make lemon curd thicker and less syrupy. Therefore, whether to use or not use cornstarch solely depends on the consistency you are aiming for.

For a less thick curd, for filling or drizzling then it’s not necessary. But if you want it thick enough to pipe on tart or sandwich a cookie, then use cornstarch. Adding cornstarch will improve thickness. However, enough egg yolks and butter are enough to make averagely thick lemon curd.

Will skipping butter in lemon curd affect flavour ?

Butter makes lemon curd silkier while also improving on flavour. However, you can skip it or substitute it with coconut oil or shortening as in vegan lemon curd.

Can I reduce the amount of sugar in a lemon curd recipe?

Lemon curd is made with a lot of lemons, which means the amount of sugar is equally upped to compensate for the tanginess, making it sweet and tangy.

Reducing a large amount of sugar can make it overly tangy but if that is not a concern then go for it.

Could I use lemon flavouring instead of fresh lemons to make lemon curd?

Lemon curd is primarily made from fresh lemons, which gives it a distinctly fresh and tangy flavour. Substituting fresh lemons with only the flavouring will make it taste eggy or candy-like, almost unpalatable.

Is it a must to use lemon zest when making lemon curd?

Lemon curd can be made by solely using fresh lemon juice. However, most of the lemon flavour is found in the zest so skipping it will reduce a pronounced lemon flavour in the curd.