Selfmade Lemon Curd Recipe – Candy, Tart, Straightforward!

Selfmade Lemon Curd is straightforward, elegant, versatile, and made with 5 on a regular basis elements. This beautiful lemon dessert is sunshine on a spoon!

I took the children to a film final weekend and had to decide on between chocolate or candy & bitter candies within the children popcorn combo I ordered every of us. #foreveryoung It solely took me a second to confidently reply “candy and bitter“.

I’m a chocolate lover via and thru, however when given the selection I’m going puckery-sweet, each time.

It ought to come as no shock then, that certainly one of my very favourite desserts is do-it-yourself Lemon Curd. This 5 ingredient lemon dessert recipe as brilliant, creamy, candy, tart, and clean because it seems. I name it “sunshine on a spoon” for apparent causes!

What’s Lemon Curd?

If I had been to clarify what Lemon Curd is to my children, I’d inform them its lemon pudding. If I had been to inform y’all, I’d add that lemon curd is an egg-thickened dessert recipe that’s traditionally served as a ramification. It’s intensely lemony, clean and creamy, and the proper stability of candy and tart.

In a phrase? IRRESISTIBLE.

Whether or not you dollop it on prime of a biscuit, scone, or toast, scoop it up with graham crackers or, my private favourite — eat it straight off a spoon — Lemon Curd is straightforward, elegant, versatile, and make forward. Put together then retailer for as much as 2 weeks within the fridge, or freeze for as much as 3 months.

Lemon Curd is the proper spring dessert to serve at marriage ceremony and child showers, for Easter, and each event in between. It’s gluten free, grain free, and may simply be made dairy-free, too!

Substances Wanted

Raid your fridge, pantry, and lemon tree (in the event you’ve received one!) for the 5, on a regular basis elements you’ll must make do-it-yourself lemon curd:

• Eggs: each complete eggs plus further egg yolks present construction to the lemon curd, in addition to a sunshine-yellow coloration.
• Lemon juice: use recent lemon juice vs bottled. You’ll want 4-5 lemons for this recipe.
• Granulated sugar: for that craveable, sweet-tart taste combo.
• Salt: only a sprint to stability the recipe.
• Chilly butter: provides the lemon curd a shiny end. Many lemon curd recipes name for six+ Tablespoons of butter, although I believe 4 Tablespoons supplies richness whereas preserving a mouthwatering, puckery-lemon taste. Be happy to make use of vegan butter in the event you want it.
• Vanilla extract: only a drizzle rounds out the flavour of the lemon curd and cuts out any sharp sourness.

Lemon Curd Makes use of

Like I mentioned, Lemon Curd is an especially versatile lemon dessert. Right here’s how one can get pleasure from it:

• As “pudding” — scoop right into a cup then eat with a spoon!
• Spoon into mini pavlovas to make Berries in a Cloud.
• Combine with vanilla ice cream.
• Combine with whipped cream to create whippy Lemon Fruit Dip.
• Layer with whipped cream, blueberries, and graham crackers to create Lemon Blueberry Icebox Cake.
• Dollop on prime of gluten free pancakes or waffles with recent berries.
• Make no-bake dessert cups with lemon curd, crushed graham crackers, whipped cream, and recent berries.
• Dip into with graham crackers or shortbread cookies.
• Layer with cubed Gluten Free Angel Meals Cake and recent berries in mason jars.

High Ideas

I’ve made this recipe numerous occasions through the years and have amassed just a few key ideas. Right here’s what it’s essential know!

1. Maintain the warmth low: the bottom of Lemon Curd is eggs, so to keep away from scrambling them preserve the warmth on the stovetop low / medium-low whereas cooking the lemon curd.
2. Use recent lemon juice: do your self an enormous favor and use recent lemons. Since there’s solely 5 elements, and one of many major ones is lemon, you’ll need to use recent vs bottled.
3. Don’t skip straining: you’ll want to move the lemon curd via a positive mesh sieve after cooking to catch any bits of egg. This ensures a silky clean texture.
4. Maintain stirring: this can be a recipe you received’t need to stroll away from whereas cooking. Stir the lemon curd slowly but consistently with a whisk till it’s thickened and cooked via.
5. Cowl with plastic wrap: place a chunk of plastic wrap immediately over the floor of the lemon curd (vs the container you pour it into) to keep away from a pores and skin from forming on prime because it cools.

Okay, able to dive into these bowls of sunshine?!

Strive Gluten Free Lemon Bars!

Easy methods to Make Selfmade Lemon Curd

Step 1: Whisk the eggs.

To a bowl, ideally with a lip for straightforward pouring, add 3 massive eggs plus 4 massive egg yolks then whisk vigorously till clean and put aside. I like to make use of a milk frother to make sure the eggs are as clean as attainable.

Step 2: Warmth lemon juice, sugar, and salt.

In a small or medium-sized heavy-bottomed saucepan, add recent lemon juice, granulated sugar, and a pinch of salt then whisk to mix. Warmth over medium-heat till the sugar has dissolved, 2-3 minutes.

Tip: you’ll know the sugar has dissolved when the combination turns into clear with a tinge of yellow, on account of the lemon juice.

Step 3: Mood the eggs.

Subsequent, mood the eggs. This implies, add a portion of the recent lemon-sugar combination to the chilly eggs whereas whisking vigorously to carry the temperature of the eggs up. This manner they received’t scramble whereas cooking the lemon curd on the range.

Take away the pan from the range then slowly stream ~3/4 cup of the lemon-sugar combination into the eggs whereas whisking vigorously. It’s positive if the egg combination foams up whereas whisking.

Step 4: Add the tempered eggs to the pan.

Flip the warmth all the way down to medium-low then place the pan with the remaining lemon-sugar combination again onto the range. Slowly stream the egg combination into the pan whereas whisking vigorously. Once more, it’s positive if the egg combination foams — the bubbles will go down.

Tip: You’ll want to slowly stream the egg combination into the pan vs pour all of it in directly.

Cook dinner whereas whisking constantly for 4-5 minutes or till the lemon curd has thickened. It can thicken the entire sudden close to the top. Should you’d wish to take a temperature, the lemon curd ought to be between 175-180 levels when finished.

Step 5: Pressure the lemon curd.

Use a spatula to scrape the recent lemon curd right into a positive mesh sieve set over a glass bowl then press it via the sieve.

The sieve will catch any bits of cooked eggs to make sure your closing lemon curd texture is clean and creamy.

Step 6: Stir in butter and vanilla extract.

The ultimate step is to stir in chilly butter till melted in two additions, adopted by a splash of excellent vanilla extract.

Cowl the Lemon Curd with a chunk of saran wrap immediately over the floor to forestall a pores and skin from forming because it chills. Voila! You’ve got Lemon Curd!

The Lemon Curd is edible heat (and tremendous scrumptious, truly) however will thicken to it’s closing, thick and creamy consistency after just a few hours of chilling within the fridge. After that, it’s prepared for no matter you might have deliberate (aka, get that spoon prepared)! 😉

Storage Ideas

• Ready Lemon Curd will preserve in a glass container with an hermetic lid for as much as 2 weeks within the fridge.
• To freeze: chill the Lemon Curd utterly then scoop right into a gallon measurement freezer Ziplock bag and freeze flat for as much as 3 months. Thaw within the fridge.

Lemon Curd Recipe FAQ

Why is my Lemon Curd runny?

The Lemon Curd will likely be runny when sizzling and can thicken because it cools. If the Lemon Curd remains to be runny after chilling, doubtless it was not cooked to a sizzling sufficient temperature. Lemon Curd ought to be cooked to between 175 and 180 levels.

Is Lemon Curd the identical as lemon pie filling?

Lemon Curd just isn’t the identical factor as lemon pie filling. Lemon Pie, Lemon Bar, and even Lemon Meringue Pie filling include thickeners equivalent to cornstarch or flour.

Can I exploit bottled lemon juice?

As a result of lemon is such a outstanding taste and ingredient in Lemon Curd, I don’t suggest utilizing pre-juiced / bottled lemon juice.

Why does my Lemon Curd style eggy?

That is disheartening and I’ve had it occur a number of occasions. Lemon Curd can style eggy when it’s cooked over too excessive of warmth, or over-cooked. Maintain the warmth at medium-low or low warmth whereas cooking the Lemon Curd to forestall this from taking place. I’ll say that the vanilla extract helps cowl any overly eggy taste if that occurs!

Extra Gluten Free Dessert Recipes

Photographs by Ashley McLaughlin