My recipe for a easy do-it-yourself lemon curd. Sunshine in a jar! Tangy and brilliant however not face-puckering bitter, and never too candy as many may be. Helpful fast approach to make use of up leftover egg yolks, it retains for two weeks within the fridge. Dollop on pancakes, pikelets, scones, unfold on toast!
Lemon Curd
It is a Fast Flick recipe!
It is a “fast flick” recipe that are easy recipes for helpful issues like sauces and sides. They’re simple to make with few substances so I’ve skipped all my common bells and whistles so I can get extra of those to you – as a result of they’re helpful to have in your arsenal!
Home made lemon curd is straightforward to make and a kind of issues that store-bought can by no means examine to. You simply can’t seize actual brilliant lemon flavour in jars stuffed by machines which were sitting on grocery store cabinets for who-knows-how-long! 🙂
The way in which I make lemon curd may be very easy. I don’t use a double boiler, simply use a low warmth on the range and also you gained’t scramble the eggs. I do, nevertheless, prefer to rub the sugar with lemon zest because it actually brings out the lemon flavour! It would sound fussy, but when you already know me, you’d know I wouldn’t do it until it actually made a distinction – and it does!
What you want for Lemon Curd
Right here’s what you could make Lemon Curd. As a result of I’m sharing this recipe because the filling for Pavlova Bombs which is at present’s main recipe, I’m utilizing all of the leftover egg yolks from making the pavlova so this recipe is predicated on 3 egg yolks. Be at liberty to scale it up!
PS That is Pavlova Bombs. 🙂 Advised you, they’re much more enjoyable than they sound – smash ’em!
How one can make Lemon Curd
Simply put every part in a saucepan and simmer till it thickens right into a custard consistency! Be affected person and prepare dinner this over a medium or medium low warmth so the egg doesn’t scramble.
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Rub the sugar and zest collectively along with your fingers. This actually brings out the lemon flavour. I wouldn’t do that in any other case!
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Simmer to thicken – Whisk the yolks and sugar in a small saucepan till totally mixed. Then whisk within the lemon juice, butter and a pinch of salt. Flip the range onto medium, or medium low if it’s a robust burner and whisk continuously (however leisurely) because the combination heats up and the butter melts. When you see bubbles (~3 – 4 minutes), maintain whisking continuously for 1 to 2 minutes till it turns into a custard consistency. It’s best to be capable to draw a path throughout the bottom and it’ll briefly maintain earlier than closing up.
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Cool – Switch right into a bowl by means of a sieve, to catch any little egg lumps.
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Cowl with cling wrap touching the floor to forestall a pores and skin from forming. Cool for half-hour on the counter then chill within the fridge for two hours earlier than utilizing. It’s going to thicken extra because it cools. Give it a great combine earlier than utilizing.
What to make use of Lemon Curd for
As a result of it’s obtained a thick spreadable, dollop-able consistency like custard, it may be utilized in so any extra methods than pouring sauces! Listed below are a few of my favorite methods to make use of it:
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Dolloped on my breakfast fruit-yogurt-granola bowl, or on ice cream
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Swirled onto Pavlovas, piped into Mini Pavlovas or used inside Pavlova Bombs (this lemon curd accompanies that recipe)
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Spoon into tart shells for immediate lemon tarts
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Layer in trifles or parfaits
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As a cake filling or between sponge layers
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Dolloped in small jars and topped with cream to make immediate lemon-dessert pots
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Eaten straight from the jar (no judgement)
Hope you get pleasure from! – Nagi x
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Lemon Curd
Dessert, Sauces
Western
Servings160 ml (2/3 cup)
Faucet or hover to scale
Stop display from sleeping
Directions
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Rub the sugar and zest collectively utilizing your fingers in a small bowl (brings out lemon flavour).
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Whisk – Put the lemon sugar in a small saucepan with the egg yolks and whisk to mix (use a small whisk). Add lemon juice, butter and salt, then combine. Place on the range over medium warmth (or medium low, in case your range is powerful).
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Thicken – Whisk every so often because the butter is melting then continuously (however leisurely) as soon as the butter is melted. While you see the primary bubble (~3 to 4 minutes), whisk for 1 minute, then take away off the range. It ought to have a custard like consistency – if not, maintain cooking.
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Cool – Pour right into a small bowl (pressure, if you happen to see little egg lumps). Instantly cowl with cling wrap touching the floor. Cool on the counter for half-hour then refrigerate for 1 hour earlier than utilizing.
Recipe Notes:
Retains 2 weeks within the fridge in an hermetic container, or freeze for 3 months (thaw in a single day and provides it a extremely good combine earlier than utilizing).
