27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 
Subscribe Now
 

Lemon Curd Recipe & Video

Printer Friendly Page

Pin It

Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor. While traditionally it was used as a spread for scones, it also makes a delicious filling or topping for tarts, pies, and cakes.

What I like about Lemon Curd is that it doesn't use exotic ingredients; just eggs, sugar, lemon juice, lemon zest, and butter. It is similar to a lemon filling or custard in that it is cooked on the stove, only it doesn't contain a thickener like cornstarch. I like to cook the curd in a stainless steel bowl placed over a saucepan of simmering water (a double boiler) as this helps prevent the eggs from curdling. That is, where you get little specks of cooked egg in the lemon curd. However, if this does happen you can just strain the lemon curd to remove any lumps that may have formed. Once made, butter is added for richness and flavor, and lemon zest is added to enhance the lemon flavor. You will find that the lemon curd continues to thicken as it cools. Cover the lemon curd immediately with plastic wrap to prevent a skin from forming and it can be stored in the refrigerator for about a week.

For the best flavor, lemon curd should be made with freshly squeezed lemon juice. When choosing lemons use organic if possible. Look for ones that are fragrant with brightly colored yellow skins. The best ones are firm, plump, and heavy for their size. Don't buy lemons that have blemishes, soft spots, or are hard and wrinkled. Lemons consist of a yellow outer rind (skin) that can be of varying thickness and graininess, and can have either a bumpy or a smooth texture. This outer skin is where most of the lemon's wonderful tangy flavor is located. Before removing the outer rind (zest) make sure you wash the lemon thoroughly (soap and water is best). When removing the zest do not remove the white membrane (pith) that is underneath as it is very bitter tasting. Once you have removed the outer rind, inside the lemon are small vessels called 'pulp vesicles' which contain the pleasantly acidic lemon juice and seeds. Squeezing the lemon by hand or with a lemon squeezer or reamer releases this clear tart juice. 

Related Recipes You May Like

Lemon Curd Tart

Lemon Tart

Lemon Meringue Tart

Lemon Sponge Pudding

Lemon Bars

Strawberry & Lemon Curd Trifle

Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Stir in the lemon zest. Cover immediately so a skin doesn't form, and let cool. The lemon curd will continue to thicken as it cools.

Lemon Curd can be stored in the refrigerator for up to a week.

Makes about 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

View comments on this recipe on YouTube

 

Lemon Curd Recipe:

3 large (150 grams) eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml/grams) freshly squeezed lemon juice (2-3 lemons)

4 tablespoons (55 grams) unsalted butter, at room temperature

1 tablespoon (5 grams) finely shredded lemon zest

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC