Lemon Curd
Lemon curd is a luscious delight, embodying a creamy smoothness and rich flavor that elevates any dish it graces. Its vibrant tanginess makes it the quintessential topping for a variety of pastries, from delicate Danish to luxurious eclairs. In the realm of cake fillings and tart embellishments, its silky texture and zesty essence transform the ordinary into extraordinary.
What sets homemade lemon curd apart is its unrivaled freshness and depth. Crafting it from scratch allows the bright, citrusy notes to shine through, creating an experience that far surpasses any store-bought version. The process, though requiring a bit of effort, is worth it. The reward is a versatile culinary masterpiece that enhances both sweet and savory creations with its decadent charm.
Whether dolloped generously over pancakes, scones, folded into yogurt, or spread between layers of a buttery cake, lemon curd is a testament to the magic of blending simple ingredients into something truly special. Embrace the homemade approach and savor the incomparable taste of this delightful concoction.
A classic lemon curd recipe, supper easy use for cake dessert filling.
Whisking together the harmony of vibrant flavours, lemon curd is a delightful treat that never fails to captivate the senses. Get ready to embark on a gustatory journey with this whimsical recipe, brimming with a symphony of zesty lemon juice, luscious butter, and a touch of sweetness.
Lemon curd is a creamy, smooth, and rich. It’s a perfect for topping or filling cakes, tarts, and other desserts. I believe lemon curd is best homemade and is absolutely worth the effort.
Allow me to guide you through the steps of creating a delicious and creamy lemon curd. With a few simple ingredients and some careful attention, you'll have a delightful treat that can be enjoyed in various culinary creations.
To begin, crack three whole eggs into a medium-sized sauce pan. Ensure that no shell fragments remain, as they may interfere with the smoothness of the curd. Next, add a 150 mL of fresh lemon juice, extracted directly from the fruit. However, before extracting the juice, grate some zest from the lemon, ensuring to do so carefully to avoid any bitter pith.
Now, it's time to prepare the remaining ingredients. Take approximately 225 g of butter cut in cubes and place it aside to be used later. Scaling the butter ensures precision and helps maintain the desired texture.
With all the ingredients prepped, take a whisk and gently stir the mixture in the sauce pan. Set the heat to high and place the sauce pan on the stove. Continuously stir the mixture, using the whisk, as you gradually increase the temperature. Be vigilant during this process to prevent the mixture from burning. Keep stirring until the mixture thickens, which should take around 2 to 3 minutes.
When the desired consistency is achieved, promptly remove the mixture from the heat to prevent overcooking. Now, it's time to incorporate the butter. Gradually add the scaled butter into the mixture, gently whisking until it fully melts and blends seamlessly with the lemon mixture. At this point, you have the option to use a handheld blender or a food processor to further refine the curd's texture. Blend the mixture until it reaches a smooth and velvety consistency, ensuring all the ingredients are fully combined.
Finally, transfer your freshly made lemon curd into a clean, airtight jar or container, and store it in the refrigerator. The curd will keep well for up to three weeks, though it's unlikely to last that long with its irresistible taste!
That’s it !
It’s lovely for cakes, eclairs, or spreading it on scones.
When the day arrives, reach into the fridge and unveil this delectable masterpiece. Its freshness will envelop the senses, leaving a lingering impression that lasts up to two glorious weeks.
Yield:
330 grams small batch
Supplies:
Mixing bowl large size or stand mixer
Spatula
Whisk
Scale
Medium sauce pan
Ingredients:
Small batch:
2 large whole eggs
80ml lemon juice
150g unsalted butter cut to cubes
120g caster sugar
1 lemon zest
3g gelatin optional
Large batch:
150ml lemon juice
180g caster sugar
2 lemon zest
3 large whole eggs
225 g unsalted butter cut to cubes
Steps:
Place eggs, sugar, lemon juice in a saucepan
Mix the lemon mixture constantly until the mixture is cloudy and bubbling. Remove from the heat add cubes butter and lemon zest
Continue stirring the butter into the mixture until it becomes smooth homogeneous. You can use immersion blender for the process
Wrap it in a container and keep it in the fridge.
Ready to use.
Enjoy your best lemon curd !
Indulge in the harmony of lemon curds and bask in its whimsical charm. Let every spoonful transport you to a moment of pure bliss, as you savor the essence of citrus dancing harmoniously with the velvety touch of butter. With this recipe, lemon curds will become not merely a culinary creation but an edible work of art.
