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- 2/3 cup fresh lemon juice
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
Bring a medium pot of water to a boil. Reduce heat to medium-high. Whisk lemon juice, sugar, and eggs, in a medium heatproof bowl; place over pot of simmering water and cook, whisking constantly, until mixture has thickened, 5–6 minutes. Remove mixture from heat and transfer to a blender. With blender running, slowly add butter, 1 piece at a time; blend until butter is completely incorporated.
Transfer lemon curd to a small bowl and place a piece of plastic wrap directly on the surface of the curd. Chill for at least 3 hours before serving. DO AHEAD: Lemon curd can be made 3 days ahead. Keep chilled.
Lemon Curd: the best recipe for homemade lemon curd
Full of zesty, tangy flavor, and boasting an incredibly rich, creamy texture, nothing beats homemade lemon curd. This easy homemade lemon curd is a million times tastier than anything you'll buy in-store. It's so simple to make, you'll never go back to store-bought lemon curd again. Lemon curd is made with sugar, lemons, butter, and egg yolks, which together give it its creamy texture and sweet and tangy taste. It's made by cooking the ingredients gently in a double boiler. Lemon curd is served as a topping with scones, pancakes, and other treats, or used in cakes and tarts as a rich, lemony filling.
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat.
Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat. Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold.
It will keep for several weeks, but it must be stored in a cool place.
To sterilise jars, they should be washed in mild soapy water, rinsed and dried and heated in a medium oven for 5 minutes.
- 1 cup butter, softened*
- 1 cup sugar
- 2 ½ cups Pillsbury BEST® All Purpose Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 (10 ounce) jars Dickinson's® Lemon Curd
- ¾ cup flaked coconut
- ½ cup almonds, chopped
- 1 tablespoon powdered sugar
Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture stir to mix. Sprinkle over curd.
Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.
Easy Lemon Curd Recipe (video)
Creamy, zesty and so easy to make – homemade lemon curd is so good, you’ll never want to buy the packaged kind again! My easy lemon curd recipe is made with freshly squeezed lemon juice, eggs and butter. This simple lemon filling needs just 5 simple ingredients and comes together in 10 minutes! Use this ‘Back to Cake Basics’ recipe as a cake filling, or for tarts, cupcakes, cookies and macarons! Check out my recommended recipes below!
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How to Make Lemon Curd
The most important ingredient in lemon curd are the lemons! I love, love to use meyer lemons when they are in season – they are sweeter than regular lemons and have a slightly different flavor. When they’re not in-season, regular lemons work just as well! Using FRESHLY squeezed lemon juice makes all the difference between a mediocre lemon curd recipe and an excellent one! For a smooth and creamy curd, squeeze the lemons over a fine-mesh strainer to get rid of any seeds and pulp.
- The second step to making a great curd is whisking the eggs and sugar to the right consistency. I vigorously whisk my eggs, egg yolks and sugar for a good 4 minutes until the mixture is thick and pale. The more you whisk the egg mixture, the creamier your lemon curd will be. You can use a hand mixer, a regular whisk or a stand mixer for this step.
- Step three is cooking the lemon curd. Combine the egg mixture and lemon juice and cook over medium-low heat – low and slow does it! Stir the lemon curd constantly with a rubber spatula until it thickens, about 3 to 5 minutes. As soon as it starts to bubble and thickens, remove the curd from the heat and add the butter and vanilla. Don’t add the vanilla before heat will destroy/evaporate the flavor.
- Transfer the lemon curd into a glass bowl or glass jar to cool completely in the refrigerator. Make sure to cover the lemon curd with plastic wrap to prevent a film from forming on the top.
Avoiding That Metallic Aftertaste
The number one complaint I hear about any citrus curd recipe is that it has a metallic aftertaste. This can be caused by a few different things. Keep these in mind when making this recipe:
- Do not use any metal other than stainless steel – this includes non-stick pans, cast-iron and/or copper pans. The acid from the lemon juice will strip the metal and it will be mixed into the curd, resulting in a metallic-tasting filling.
- Do not use a wooden spoon, try a rubber spatula instead. Wooden kitchen tools absorb old flavors and seasonings and you will be able to taste them! Use a clean rubber spatula – it doesn’t absorb odors and it works even better at preventing the curd from sticking to the bottom of the pan.
This easy, 5-ingredient recipe can be made with other citrus fruit and even with berry flavors! Try this recipe with other, freshly-squeezed citrus fruits such as grapefruit, lime, or even blood orange. I love lime curd for cheesecakes and cake recipes, like this ‘Coconut Lime Cheesecake’. You can also add raspberry sauce, blueberry preserves, more lemon zest, or strawberry preserves/emulsion.
This recipe yields a very aromatic and flavorful lemon curd filling. If you want to experiment with the recipe, you can add a few drops of lemon oil or even add a bit of lemon zest after adding the butter and vanilla.
Use this easy recipe as a zesty lemon filling as a cake filling and for your favorite desserts! I use this recipe for many of my cakes and treats. Try it for cakes, cupcakes, macarons, tarts or even on toast as a spread. Here are some recipes that are worth trying:
Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.
Makes 2 small jam jars
zest and juice of 4 unwaxed lemons
3 eggs and 1 egg yolk
Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator.
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks whisk in lemon juice and salt.
Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
How to Make Lemon Curd
Are you a fan of lemon meringue pie? Love the luscious, tart topping of lemon bars? Are you looking for something similar to dress up scones, biscuits or even waffles? This lemon curd recipe is the perfect, bright accompaniment to so many of your favorite treats, including lots of lemon dessert recipes. Learning how to make lemon curd could not be more simple!
How do you make lemon curd from scratch?
With a watchful eye and a little finesse, it's simple to make lemon curd from scratch. Start by adding butter, sugar, and lemon juice to a saucepan. Place over medium low heat and use a whisk to combine. Continue to watch and whisk, just until the butter melts. Immediately add the eggs and salt and stir to combine. It is important to add the eggs right when the butter has melted, as the mixture is not yet at a temperature which will make scrambled eggs. No one wants a curdy lemon curd!
Once you add the eggs, it's also a good time to switch to a rubber spatula. This helps to scrape the sides, bottom, and corners of the pan, where if allowed, eggs like to cook and hide. This will also prevent lots of bubbles from forming on the surface and will give you a smooth, creamy curd when cooked.
Once the lemon curd thickens and coats the back of a spoon, remove from the heat and strain through a fine mesh strainer. If you don&rsquot have a find mesh strainer, that&rsquos ok. It isn&rsquot always necessary to strain. But if you're using fresh lemon juice, which we highly recommend, you never know when the occasional seed or big piece of pulp can end up in your curd. It can also help strain out any egg that got away from you and cooked or scrambled.
Why isn&rsquot my lemon curd thickening?
You may not have heated the lemon curd to the proper temperature. Using a thermometer is a great way to ensure that you are cooking the egg to the point of thickening, without over cooking to the point of scrambling. For a custard like this, cook the egg to 160 degrees before removing it from the heat. Strain or transfer to a different bowl immediately&mdashthe this will stop the cooking process.
How long does lemon curd keep?
Lemon curd will keep in your refrigerator for up to one month. You can also freeze lemon curd for up to one year. Be sure to store it in an airtight container with plastic wrap pressed against the surface. This will prevent a skin from forming or any discoloration.
What is lemon curd used for?
Lemon curd is used for recipes like lemon meringue pie, as an ice cream topping, or most simply, in a dish with summer berries. It also makes a lovely spread for toast or pastries.
Lemon Curd Recipe
You can make this lemon curd up to two weeks in advance just be sure to store in the refrigerator. This recipe is used in our Dreamy Lemon Cheesecake, a creamy confection that&rsquos perfect for any occasion. Top the cheesecake with lemon curd, a dollop of whipped cream, and candied lemon slices for a show stopping presentation. If you&rsquore looking for more delicious ways to use this sunny recipe, try it as a filling for layer cake, on lemon bars, or even as a tart topping on ice cream. You can use it to flavor whipped cream by folding in a dollop or two. Top pancakes, crepes, or use as an unexpected (and delicious) spreading on biscuits. It also makes a delicious glaze for pound cake. The possibilities are endless. You can even gift it to friends and neighbors, just be sure to enclose a recipe card&mdashor else they&rsquoll be asking for it the minute they take their first taste. Once you start cooking you'll soon realize how many delicious ways there are to use our tasty Lemon Curd.
Easy Microwave Lemon Curd
Ah, lemon curd - creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies. So who knew it was this easy to make lemon curd? No standing over the stove stirring a pot. Just about 8 minutes in the microwave does it. Enjoy!
- 1 cup (227g) freshly squeezed lemon juice
- 1 cup (198g) sugar
- 8 tablespoons (113g) butter, melted
- 2 large eggs
Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl an 8-cup measure works well here.
Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
When curd starts to thicken coats the back of a spoon and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
Stir the curd one more time. If you see any small bits of cooked egg white, pass the curd through a fine-mesh strainer to remove them.
Perfect your technique
Homemade lemon curd in under 10 minutes
Spoon the curd into a storage container, and refrigerate until firm.
Keep curd refrigerated for up to 3 weeks freeze for longer storage.
Tips from our Bakers
Make a passion fruit version by using passion fruit purée or concentrate in place of the lemon juice.
Looking for a more traditional version of this recipe? Try our Lemon Curd, which is cooked on the stovetop and thickens more slowly. No microwave needed!