Welcome to a burst of tangy sweetness! Today, we’re making a homemade Lemon Curd, an easy and versatile dessert ingredient that makes your pastries, cakes, and treats extra special. Whether it’s used to fill a sponge cake or strawberry tart or simply served topped with whipped cream, It’s an experience of zesty freshness that will transport your tastebuds to a sunny lemon grove. Let’s dive right into the zesty details!
Step By Step Instructions
Start by melting 1 cup of butter in a medium saucepan over medium heat with 1 1/2 cups of sugar and 1/2 teaspoon of salt. Stir until the sugar is well incorporated. The sugar might not completely dissolve at this point, which is expected due to the butter’s temperature. Sugar: Granulated sugar works best for this recipe, offering the right sweetness and consistency. If desired, substitute with equal parts coconut sugar. It’s typically found in the baking aisle. Salt: Regular table salt is suitable. If substituting, use 1/2 the amount of kosher or sea salt. Found in the spices section. Lemon Zest & Juice: Fresh lemons are crucial for maximum flavor. Opt for large, ripe lemons for the zest and juice. Found in the produce section. If necessary, use bottled lemon juice. Eggs: Use large eggs. They are typically in the dairy section. No suitable substitutes for this recipe. Cornstarch: This helps thicken the curd. Found in the baking aisle. If necessary, substitute with equal parts arrowroot powder. In a separate bowl, whisk together 3 tablespoons of finely grated lemon zest, 3 large eggs, 3 egg yolks, and 1 cup of fresh lemon juice. Temper the eggs to prevent them from curdling. This involves slowly pouring a small amount of the hot butter mixture into the egg mixture while whisking continuously. This is a vital step to gradually increase the eggs’ temperature without scrambling them. Next, pour the tempered egg mixture back into the saucepan with the remaining butter mixture. This merges the two main components of your curd, starting to form its unique, creamy texture. Continue cooking the curd over medium heat, whisking constantly for about 8 minutes, until it thickens and begins to bubble slightly. This step is important for achieving the right consistency and cooking the eggs fully. Avoid a full boil to prevent overcooking. Once thickened, remove the saucepan from the heat and strain the curd through a sieve into a clean bowl. This ensures a smooth consistency by removing any potential lumps or excess zest. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming, and let it cool to room temperature. The curd will thicken further as it cools, yielding a perfect, spreadable texture. After cooling, transfer the curd to the refrigerator until completely chilled. This recipe yields about 2 cups of lemon curd. And there you have it, a beautifully smooth, tangy, and sweet lemon curd! It’s like bottled sunshine, ready to brighten up any dessert you choose. Enjoy!!
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
