Lemon curd is an intensely flavoured spread that is so versatile. It can be used to add a blast of flavour to many desserts or snacks.
There are lots of recipes I make that leave me with leftover egg yolks. Cookies, meringues, icing, oh my.
It is always good to have some recipes in your hip pocket that will make use of these stray yolks. Lemon curd is one of my go to recipes.
Lemon curd is surprisingly easy to make and it beats out any store-bought version.
Note: I always keep a bag of frozen lemons and limes in the freezer.
There is no need to prep them before freezing. Just throw them in a freezer bag. When you are ready to use one, let it either thaw at room temperature or microwave in 10 second bursts until ready to use.
The skin will be softer after freezing and thawing but are still able to be zested and juiced.
When cooking the curd, be sure to stand by and stir often. It will easily burn.
Silky Lemon Curd
|Servings||Prep Time||Cook Time|
|1 Cup||15 minutes||30 minutes|
- Store in a clean glass jar.
- 3 Lemons
- 100 g (1/2 cup) Sugar
- 84 g (6 T) Butter, cut into pieces
- 4 Large Egg Yolks
- 1/8 tsp salt
- Zest the lemons
- Juice enough lemons to get 1/2 cup of juice
- Put lemon zest, sugar, and butter into food processor and process until well combined
- Add lemon juice and egg yolks
- Process until well combined *The mixture may look curdled but it is fine
- Place processed ingredients into a sauce pan and cook over low heat, stirring often
- Cook until sauce is thickened. You will know it is thickened enough when the sauce coats the back of a spoon and running your finger through it leaves a clean line and it does not run
- Once thickened, remove from heat and strain into a container
- Allow to cool before placing in fridge or freezer
- Lemon curd will last in the fridge for 2 -3 weeks, and will last in the freezer for a few months
- The lemons can be replaced by other fruits such as orange, lime, raspberries, etc. If doing so, add a Tablespoon of lemon juice to keep colours vibrant
- Curds can be used as a spread on breads, waffles, pancakes, etc. They can also be used as a mix-in for yoghurt