Prepare to transform your culinary world with the most luxurious, silky-smooth lemon curd that will make your taste buds dance with delight! This isn't just another recipe; it's a magical journey into the heart of British dessert perfection. Whether you're a seasoned baker or a curious kitchen novice, our foolproof method will have you creating a luscious, sunshine-yellow spread that's guaranteed to impress everyone from family gatherings to sophisticated tea parties.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: British
Serves: 2 cups
Ingredients
- 1 cup of fresh lemon juice
- 1 cup of sugar
- 4 large eggs
- 1/2 cup of unsalted butter, cubed
- 1 tablespoon of lemon zest
Instructions
- Thoroughly wash and dry lemons. Using a microplane or fine grater, carefully zest the lemons before juicing them to ensure you capture the bright, fragrant lemon zest.
- In a medium heavy-bottomed saucepan, whisk together eggs and sugar until smooth and well combined. The mixture should look pale and slightly frothy.
- Add fresh lemon juice, lemon zest, and cubed butter to the egg mixture. Place the saucepan over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.
- Cook the mixture slowly, continuously stirring to prevent scrambling. Maintain a gentle heat, allowing the butter to melt and the mixture to thicken gradually.
- Continue cooking for approximately 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.
- Remove from heat immediately and strain through a fine-mesh sieve to remove any potential egg bits or zest, ensuring a silky smooth texture.
- Transfer the hot lemon curd to a clean glass jar or container. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Allow the lemon curd to cool to room temperature, then refrigerate. It will continue to thicken as it chills and can be stored for up to one week in the refrigerator.
Tips
- Temperature is Key: Always use low to medium-low heat to prevent egg scrambling. Patience is your best friend in creating smooth lemon curd.
- Zest Like a Pro: Use a microplane or fine grater to capture only the bright yellow part of the lemon peel, avoiding the bitter white pith.
- Constant Stirring: Never walk away from your lemon curd. Continuous stirring ensures even cooking and prevents burning.
- Straining is Essential: Always strain your finished curd through a fine-mesh sieve to achieve that restaurant-quality silky texture.
- Storage Tip: The plastic wrap trick (pressing it directly onto the surface) prevents a skin from forming and keeps your curd looking pristine.
- Versatility Hack: This lemon curd isn't just for spreading – use it as a filling for cakes, tarts, or as a topping for pancakes and scones!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 120mg
