I love anything that has a sweet lemon flavor!
Fragrant lemon in a soft silky cream. A beloved recipe for velvety lemon cream that you can keep it for a long time in the refrigerator and allows you to make a lot of sweets treats. Make this perfect Lemon Curd and use it for filling tartelettes, cakes, cupcakes, cheesecakes, ice creams, lemon pies, birthday cakes. Accompany your pancakes, fill macarons and in so many others desserts or simply spread it on bread.
This is an English recipe that dates back to the 1800s. The English used this lemon cream to accompany their afternoon tea.
This Lemon Curd didn’t start like that. The word curd comes from the curdling milk when you add something acidic, like lemon juice. That is, lemon curd. They enriched it with sugar and lemon peels for extra flavor and color. It was then slowly developed into custard by keeping the butter from the original milk and adding egg yolks to make the custard smooth.
I love lemon in both sweets and food and I use it a lot. This Lemon Curd is one of the easiest recipes to make with lemon. It only needs few minutes to be patience until it thickens. Once you try this velvety texture Lemon Curd with the sweet aroma and the bright flavor, you’ll be making it again and again. You can eat it with a spoon or spread it on a slice of bread, bun, croissant, but you can also add it as an extra ingredient to desserts. If you love lemon, like me, then let your imagination run wild and taste it in tarts, cakes, cupcakes, ice creams, cheesecakes, pancakes, macarons, etc.
The texture of Lemon Curd is amazing and its almost transparent, glossy, intense color and incredible aroma will set your mood. I’m so excited about this Lemon Curd that I make it again and again and I can’t get enough of it.
Simple, impressive, delicious, with a slightly sour taste and with the sugar to balance it. No matter how many times I made it, it disappeared at a glance! I have already planned the next recipes that I will use it. Lemon Curd is addictive and eaten greedily.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
In a bain-marie (no special utensil needed, just place a metal or fireproof bowl over a pot of boiling water). Lower the heat as soon as the water starts to boil.
Place the juice together with the lemon zest.
Add sugar, salt and egg yolks.
Whisk the mixture constantly as it cooks until completely homogenized. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture thickens, about 10-12 minutes. If it isn’t thickening, turn up the heat and continue to whisk constantly.
When it is ready, remove it from the heat and add the butter cut into cubes and stir constantly.
The butter will melt from the temperature of the curd.
Place Lemon Curd in a glass bowl or jar.
Place directly cling film on top of the Lemon Curd that touches the cream to prevent a skin on top as it cools. Once cool, you can remove the cling film.
Serve and the rest can be stored in an airtight container in the fridge for up a week or in the freezer for 3-4 months.
Ingredients
Directions
In a bain-marie (no special utensil needed, just place a metal or fireproof bowl over a pot of boiling water). Lower the heat as soon as the water starts to boil.
Place the juice together with the lemon zest.
Add sugar, salt and egg yolks.
Whisk the mixture constantly as it cooks until completely homogenized. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture thickens, about 10-12 minutes. If it isn’t thickening, turn up the heat and continue to whisk constantly.
When it is ready, remove it from the heat and add the butter cut into cubes and stir constantly.
The butter will melt from the temperature of the curd.
Place Lemon Curd in a glass bowl or jar.
Place directly cling film on top of the Lemon Curd that touches the cream to prevent a skin on top as it cools. Once cool, you can remove the cling film.
Serve and the rest can be stored in an airtight container in the fridge for up a week or in the freezer for 3-4 months.
- Use only freshly squeezed lemon juice. Bottled lemon juice will not give you that amazing taste and aroma.
- If you also want to serve them in lemon cups, then cut the lemons in half lengthwise and empty them with a spoon. What you take out of the lemons, put them in a food processor. Then strain it, keep the amount of juice you need, and the rest you can put in ice cube trays in the freezer to use somewhere else.
- For a smoother result and more velvety Lemon Curd, pass it through a sieve (before it cools down). The sieve will stop the lemon zest or any minor mishaps with the egg yolk. Personally, I don’t sieve it because I like the intensity that the lemon zest gives
- The lemon curd is runny while it is hot, but when it cools it thickens.
- Store Lemon Curd in an airtight container in the fridge for up to a week or in the freezer for 3-4 months. When you take it out of the freezer, place it in the fridge to defrost for about 8-10 hours before serving it.
Good Luck and Bon Appétit!!!
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