Lemon curd, also known as lemon custard, lemon cream, or lemon butter, is a smooth and creamy spread commonly used in English baking. It pairs beautifully with cakes, scones, and tarts. This traditional English dessert can be made with yellow lemons for a bold flavor or lime for a milder taste. Perfect for tea time or as a versatile filling for sweet treats.
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Grate the zest of the lemons, avoiding the white part, and juice the lemons.
In a bowl, beat the eggs well until you achieve a smooth and homogeneous mixture.
In another container, combine the sugar, butter (cut into small pieces), lemon zest, and lemon juice. Place the mixture over a double boiler on very low heat, stirring occasionally until the butter has melted.
Gradually add the beaten eggs to the previous mixture, doing so slowly and ensuring the water in the double boiler does not boil. Stir continuously until the cream thickens.
Remove from the double boiler and allow the cream to cool.
Store the lemon curd in sterilized jars. It can be kept in the refrigerator for up to one month.
Ensure the water in the double boiler does not boil to prevent the eggs from curdling.
Use freshly squeezed lemon juice for the best flavor.
Sterilize jars properly to extend the shelf life of the lemon curd.
Can I use lime instead of lemon?
Yes, you can use lime for a milder flavor. The process remains the same.
How long can I store lemon curd?
Lemon curd can be stored in sterilized jars in the refrigerator for up to one month.
Why is my lemon curd not thickening?
Ensure you are cooking it over low heat and stirring continuously. Avoid letting the water in the double boiler boil.
Can I freeze lemon curd?
Yes, lemon curd can be frozen in an airtight container for up to three months. Thaw it in the refrigerator before use.
What can I use lemon curd for?
Lemon curd is versatile and can be used as a spread for scones, muffins, or cookies, or as a filling for tarts, cakes, and pastries.
