Feb 04, 2014, Updated May 07, 2023 Lemon curd is like pastry cream that has a tangy flavor to it. Lemon curd is used as a filling in tarts, cakes, pies, scones etc. You can even apply it as a spread on bread or have it with yogurt. So yummy! It is made using eggs, sugar, butter, lemon juice and lemon zest. All the ingredients are mixed together and the mixture is then cooked on medium heat till it thickens. I love the taste of lemon in baked goodies, chocolates and so I wanted to give this a try. It’s a simple enough recipe and takes only 15 minutes. The recipe is from Joy Of Baking , I only added some cornstarch for a thicker curd. If I were to make this again, I would cut down on the sugar a bit. It was a little too sweet for my taste. Yield: 1.5 cups Ingredients Butter: 4 tbsp, unsalted and at room temperature Granulated white sugar: 3/4 cup Fresh lemon juice: 1/3 cup Cornstarch: 1 tsp Lemon zest: 1 tbsp, finely shredded Eggs: 3 Method
- In the steel bowl of your stand mixer or using a hand mixer cream the butter and sugar together for 2-3 minutes. Add one egg at a time and mix.
- Add the lemon juice, corn starch and lemon zest and put the mixture in a saucepan over medium heat. Stir continuously, the mixture will thicken in 8-10 minutes. If you have a candy thermometer, the mixture thickens around 165 F degrees.
- Switch off the flame and remove the saucepan from heat. Lemon curd should coat the back of your spoon when done.
- Strain the mixture, cover and let cool to room temperature.
- Refrigerate the lemon curd. It will stay fresh for a week in the fridge.
- In order to prevent the eggs from curdling, cook the mixture on a double boiler. Put a pan of water to boil, wait till it starts simmering and then put another pan with the mixture on top of it. Whisk continuously till the lemon curd thickens.
- Use fresh lemon juice for making lemon curd.
- You can cut down on the sugar by 1-2 tbsp if you don’t want it to be too sweet. Lemon Curd
title: “Lemon Curd How To Make Lemon Curd " ShowToc: true date: “2024-09-21” author: “Miguel Ortiz”
Feb 04, 2014, Updated May 07, 2023 Lemon curd is like pastry cream that has a tangy flavor to it. Lemon curd is used as a filling in tarts, cakes, pies, scones etc. You can even apply it as a spread on bread or have it with yogurt. So yummy! It is made using eggs, sugar, butter, lemon juice and lemon zest. All the ingredients are mixed together and the mixture is then cooked on medium heat till it thickens. I love the taste of lemon in baked goodies, chocolates and so I wanted to give this a try. It’s a simple enough recipe and takes only 15 minutes. The recipe is from Joy Of Baking , I only added some cornstarch for a thicker curd. If I were to make this again, I would cut down on the sugar a bit. It was a little too sweet for my taste. Yield: 1.5 cups Ingredients Butter: 4 tbsp, unsalted and at room temperature Granulated white sugar: 3/4 cup Fresh lemon juice: 1/3 cup Cornstarch: 1 tsp Lemon zest: 1 tbsp, finely shredded Eggs: 3 Method
- In the steel bowl of your stand mixer or using a hand mixer cream the butter and sugar together for 2-3 minutes. Add one egg at a time and mix.
- Add the lemon juice, corn starch and lemon zest and put the mixture in a saucepan over medium heat. Stir continuously, the mixture will thicken in 8-10 minutes. If you have a candy thermometer, the mixture thickens around 165 F degrees.
- Switch off the flame and remove the saucepan from heat. Lemon curd should coat the back of your spoon when done.
- Strain the mixture, cover and let cool to room temperature.
- Refrigerate the lemon curd. It will stay fresh for a week in the fridge.
- In order to prevent the eggs from curdling, cook the mixture on a double boiler. Put a pan of water to boil, wait till it starts simmering and then put another pan with the mixture on top of it. Whisk continuously till the lemon curd thickens.
- Use fresh lemon juice for making lemon curd.
- You can cut down on the sugar by 1-2 tbsp if you don’t want it to be too sweet. Lemon Curd
