Lemon Curd is perfect for filling for cakes, pastries, tarts, or even on a piece of toast. I know this tangy, sweet, velvety custard won’t last long once I make it. Mmmmmm….
The other day, I was practicing making French Macarons and I used the store bought salted caramel sauce for the filling. I think another great flavor that’s so refreshing is this Lemon Curd. I know it’s not summer but once in a while we’re yearning for it, and nothing screams summer like lemon flavor.
I love scones, and it is so good with it. If you like scones, follow the link here to my Currant Scones recipe. 🙂 I’d be the first one to admit that I’m not a baker. These scones are easy and suits the beginner like me. They are fabulous for breakfast, brunch or with afternoon tea, especially with Lemon Curd.
Let’s make some Lemon Curd!
First, you’ll need some lemon peels. Peel 3 lemons using the vegetable peeler. Try not to get the white part which is bitter.
Juice 2 lemons, you’ll need about 1/2 cup of juice.
Add sugar, salt and lemon peels in the food processor.
Process until the peels are grounded very fine and mixed in with sugar and salt.
Cut butter into small cubes, add to the food processor along with egg yolks and lemon juice.
Blend everything together for about 15 seconds. The mixture will look curdled but that’s o.k. Do not worry about it.
Cook Lemon Curd on low heat. Whisk or stir constantly and don’t walk away. You don’t want it to curd up.
The lemon curd will thicken at about 170 degrees F. You can use a candy thermometer if you have one. I don’t so I just test it using the back of the spoon. Dip a spoon in it and ran my finger through the middle of the back. If a clear path is left and an even run-less film is left on the spoon, then it’s ready. Keep it mind, it will get thicker when it cools down.
Mine took about 30 minutes on low heat.
Remove from the heat. Strain it using a strainer.
Let it cool and transfer into a container. Keep refrigerated. It should be good for a couple months, however, I don’t think mine will last that long. It’s so yummy and addictive!
I also have some biscuits we made over the weekend so for sure, I’ll have them with this Lemon Curd tomorrow morning. Can’t wait! 🙂
Hope you give this Lemon Curd a try. The recipe card is below.
- 3 lemons
- 1 cup sugar
- 1 stick of unsalted butter (8 tablespoons)
- 5 large egg yolks
- ¼ teaspoon salt
- Peel 3 lemons using the vegetable peeler. Try not to get the white part which is bitter.
- Juice 2 lemons, you'll need about ½ cup of juice.
- Add sugar, salt and lemon peels in the food processor. Process until the peels are grounded very fine and mixed in with sugar and salt.
- Cut butter into small cubes, add to the food processor along with egg yolks and lemon juice. Blend everything together for about 15 seconds. The mixture will look curdled but that's o.k. Do not worry about it.
- Cook lemon curd on low heat. Whisk or stir constantly. It will thicken at about 170 degrees F. You can use a candy thermometer if you have one. Or test it using the back of the spoon. Dip a spoon in it and run your finger through the middle of the back. If a clear path is left and an even run-less film is left on the spoon, then it’s ready. It will take about 25-30 minutes on low heat. Keep it mind, it will get thicker when it cools down.
- Remove from the heat. Strain it using a strainer. Let it cool and transfer into a container. Keep refrigerated. It will be good for couple months.
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