How often do you end up with runny lemon curd? Does your it smell of egg? Is it not tart enough? How can you use it?
In this blog post, you will get answers to all your questions and learn how to make the silkiest lemon curd in just 25 minutes. This one will blow your mind away with it’s taste and texture. It really is that perfect!
I love the color and texture of this home made recipe of curd and it can be used for so many desserts. It’s definitely one of the best filling recipes that you should master to nail your filled desserts.
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What is lemon curd?
Lemon curd is a fruit curd made using egg yolks, lemon, sugar and butter. The egg yolks thicken the curd and the lemon provides flavor. Can be used in pies, tarts, scones.
How to make it?
Here’s my favorite part. Letting you in on all the why and how. Let’s start with the basic, butter. I use salted butter, you can use unsalted too. The salted one suits my preference and complements flavors well. The butter should be hard and not at room temperature. That glossy smooth curd you see and want? Well, butter is the answer. To be honest that smooth and glossy look is what made me fall in love with it at first. Although I prefer sweeter items myself, there are so many who love the strong tart flavor of lemon curd. This one was too delicious, it had even me going back for more.
Next ingredient is the sugar. Sugar adds the sweet element to the recipe. I used regular sugar, you can use castor sugar as it would melt faster. To be honest, you don’t really buy a packet of castor sugar all the time. So if you don’t have it, it’s fine, just use regular sugar.
Let’s talk about the main ingredient, lemons. I used lemon juice as well as some lemon zest to make the curd burst with flavor of lemons. Just go ahead with squeezing the juice out of lemon after getting some zest.
And that’s all! Four ingredients and you are all set to make anything and everything you want with this filling.
What to do when it won’t thicken?
Hey, it’s okay! You were making it and then you end up with a curd except it’s runny and is not setting. Here’s what you should do:
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Cook the lemon curd on double boiler. Cook till the fat releases from the sides of the bowl. Check the edges to look out for fat floating over there. That is a tell-tale sign that your curd is ready.
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Make sure you follow the recipe and use the right amount of egg yolk. The egg yolk is what will thicken up your curd so make sure you are precise with your measurements.
Why does it smell of egg?
The curd looks yum and you dig in, but there’s this egg smell and taste and you are annoyed. That is exactly why in my recipe, I am generous with the amount of lemon juice and zest that I added to the curd. I would recommend you to stick to the recipe.
How to use it?
It is mostly used as a filling but with the insane talent that you have, I am sure you are going to use it for something awesome. So here are some suggestions to help you choose-
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Use it in tarts: The most popular way of using lemon curd, to make lemon meringue pies, lemon tarts.
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Use it in lemon frosting
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Use it for making lemon cakes
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As fillings in profiteroles
Other recipes that you will love:
Baking Basics- Lemon Curd
September 11, 2021
: 2
: 5 min
: 15 min
: 20 min
: Easy
Rich, glossy and smooth Lemon Curd
Ingredients
- Butter: 200 grams
- Sugar: 180 grams
- Egg yolks: 12 nos. or 200 grams
- Lemon juice: 150 ml
- Lemon zest: Approx of six lemons
Directions
- Step 1 In a double boiler set- up, place a heavy bottomed pan on the top.
- Step 2 Add the butter and sugar.
- Step 3 Stir often to avoid burning or caramelization.
- Step 4 Once the sugar has dissolved halfway, add the egg yolks.
- Step 5 Stir using a whisk.
- Step 6 Once the sugar dissolves completely, add the lemon juice and zest.
- Step 7 Stir and cook for another 10 minutes.
- Step 8 Check the edges of the pan for fat release. This is a sure sign that lemon curd is ready.
- Step 9 Let it cool and rest so the curd thickens up and sets.
- Step 10 Store in an airtight container and it will stay fresh for a long time.
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