Zesty lemon curd is amazing spread made with a few simple ingredients. Ideal for spreading on scones and pancakes, filling macarons, doughnuts or cream puffs.
This lemon curd is one of the simplest treats to make and also so delicious. Make with fresh lemons plus few basic ingredients, you will get creamy lemon curd ideal for many things. Lemon curd is a perfect for topping scones, spreading on pancakes, filling tarts or doughnuts, layering cakes or eating it with a spoon.
Lemon curd is a silky smooth and tangy treat that makes a great gift especially during the winter time when citrus are in season. It's a great addition to pancakes, cakes, scones, cupcakes or filling for choux pasty, macarons, croissants. We made our delicious doughnuts extra special by filling them with freshly made lemon curd.
For lemon curd you will need FRESH LEMONS, EGGS, CASTER SUGAR, CORNSTARCH and BUTTER.
Be sure to use organic lemons: you need both the juice and zest. The sugar supplies sweetness and structure. Butter makes the curd super creamy. This recipe uses 1 egg and 2 egg yolks making the curd slightly gelationous rather than creamy. If you prefer creamier texture, use 2 whole eggs.
This recipe uses cornstarch which is not common for all recipes. It helps the curd to thicken quickly and easily. Instead of lemon, you can use oranges, limes or grapefruit.
Making the lemon curd is so easy. First whisk egg, egg yolks and sugar in a heatproof bowl. Heat lemon juice together with lemon zest in a heavy-based saucepan until slightly hot. Slowly pour it over egg mixture, whisking constantly then return everything to the saucepan.
Cook for 5 - 6 minutes whisking all the time until the mixture is creamy and thick.
Take the bowl from the heat and add butter cutted into small pieces. Stir until the butter completely melt and you get silky lemon curd. The consistency of lemon curd should be somewhere between a custard and a pudding. Strain to get rid of any lumps. Sieve the curd to get rid of lemon zest.
Leave the curd to cool for a few minutes, then cover with cling film and place in the fridge until used.
When you are adding the hot lemon mixture to the eggs do this very slowly. Start with a small splash of the hot lemon juice to temper the eggs whisking vigorously before pouring the rest.
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