Recipe for Lemon Curd

Recipe for Lemon Curd

Lemon curd is a delectable fruit spread that must be made with lemons, eggs, sugar, and butter. The spread has a smooth texture and a sweet-tart taste that is similar to fruit jams and custards. When preparing lemon curd, it is crucial to pay constant attention while the mixture thickens, much like when making a custard. While some people might enjoy eating the spread on its own, most people prefer using it as a spread on toast, scones, pancakes, waffles, crumpets, muffins, or bagels. Additionally, lemon curd can be swirled into other foods such as yogurt, whipped cream, or ice cream. Don't hesitate to try this Lemon Curd Recipe, we're confident that you'll love the taste! We hope that this Recipe for Lemon Curd inspires you.

Recipe for Lemon Curd

Ingredients

• 3 eggs
• 1 1/2 cups sugar
• 4 large Meyer lemons, zested and juiced
• 2 sticks salted butter, melted

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Recipe for Lemon Curd

Directions

1. Vigorously whisk the eggs and sugar until smooth.
2. In a separate bowl, combine the lemon zest, juice, and melted butter.
3. Whisk the butter and lemon mixture into the egg mixture.
4. Pour the liquid into a sauce pot and place over low heat, stirring constantly with a wooden spoon. Be sure to run the wooden spoon along the bottom of the pot as the mixture cooks.
5. Heat (stirring constantly) until noticeably thickened, about 10 minutes. The curd should be the same thickness as a loose jam.
6. Remove from heat, pass through a fine-mesh strainer, pressing to pass the curd through. Refrigerate to cool.

TIP: Overheat, the eggs in the curd begin to solidify and thicken the entire mixture. Constant stirring ensures the liquid is thickened evenly, as opposed to scrambling the eggs and forming lumps. If the mixture is cooked too much on the stove, passing it through a fine-mesh strainer could save the final product.

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History of Lemon Curd

Lemon curd's history is a tale of two treats: a tart filling and the spread we know today. The first mentions of lemon curd come from England in the early 1800s. Back then, it was quite literal – recipes used lemon juice to curdle cream, separating the curds from the whey with cheesecloth. This tart filling, sometimes called “lemon cheese,” was likely used in desserts like lemon tarts.

The term “lemon curd” first appeared in print in 1844, thanks to Lady Charlotte Campbell Bury's “The Lady's Own Cookery Book.” Interestingly, her recipe still resembled the earlier method of curdling cream. By the late 19th century, lemon curd as we know it started to take shape. Eggs, sugar, and butter joined the party, creating the rich and velvety texture we love. This transformed lemon curd into a perfect partner for scones and bread at afternoon tea, a beloved British tradition.

The 20th century saw lemon curd's uses expand. While it remained a popular tea time spread, it also became a go-to filling for pastries, cakes, and of course, the ever-popular lemon meringue pie. Even today, lemon curd continues to delight our taste buds. Whether enjoyed on toast, swirled into yogurt, or layered in a dessert, this citrusy sunshine in a jar remains a timeless treat.

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Recipe for Lemon Curd

There you have it. The most delicious lemon curd recipe you will ever find. It's tart, refreshing, and packed full of lemon flavor. We hope that you are inspired by this post. Happy cooking!

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