Lemon curd is a bright and tangy delight that adds a burst of flavour to desserts, breakfast treats, and even as a standalone spread. Making your own lemon curd using eggs is surprisingly simple and incredibly rewarding. In this blog post, we'll guide you through a step-by-step process to create a velvety-smooth lemon curd that's perfect for adding a touch of sunshine to your culinary creations.
Ingredients:
3-4 large lemons, zested and juiced (about 1/2 cup of juice)
1 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, cubed
Instructions:
Prep the Ingredients:
Wash and zest the lemons, making sure to only zest the outer layer, avoiding the bitter white pith.
Juice the lemons to yield about 1/2 cup of fresh lemon juice.
Cube the unsalted butter and set it aside to come to room temperature.
Create the Double Boiler:
Fill a medium-sized saucepan with a few inches of water and bring it to a gentle simmer.
Place a heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl doesn't touch the water. This creates a double boiler.
Whisking the Mixture:
In the heatproof bowl, whisk together the lemon zest, lemon juice, granulated sugar, and eggs until well combined.
Cooking the Mixture:
Place the bowl over the simmering water in the saucepan. The steam from the water will gently heat the mixture as you stir.
Continue whisking the mixture constantly as it cooks. It will thicken gradually, reaching the consistency of a thick custard. This process can take around 10-15 minutes.
Incorporate the Butter:
Once the mixture has thickened, remove it from the heat.
Gradually add in the cubed butter, stirring until the butter is completely melted and the curd is smooth and glossy.
Straining (Optional):
For an extra-smooth texture, strain the lemon curd through a fine mesh strainer into a clean bowl to remove any zest or egg bits.
Cooling and Storing:
Allow the lemon curd to cool to room temperature. As it cools, it will thicken further.
Transfer the lemon curd to clean, sterilized jars or airtight containers. Store it in the refrigerator for up to two weeks.
Usage Ideas:
Spread on toast or scones for a zesty breakfast treat.
Use as a filling for cakes, cupcakes, and pastries.
Swirl into yogurt or oatmeal for a tangy twist.
Drizzle over pancakes or waffles.
Incorporate into homemade ice cream or parfaits.
Conclusion: Creating your own luscious lemon curd using eggs is a flavorful endeavor that's sure to brighten up your culinary creations. With just a few simple steps, you can enjoy the sweet and tangy goodness of homemade lemon curd, adding a burst of sunshine to your dishes and delighting your taste buds.