Easy Homemade Lemon Curd Recipe - My Frugal Adventures (2024)
By Charlene11 Comments
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Oh goodness do I love lemon curd. And don’t let the “curd” turn you off- isn’t that a terrible word? This is silky and smooth and velvety lemon goodness in a bowl.
It is absolutely heavenly and so delicious spread on bread, muffins, scones, as filling in cupcakes, pour on top of ice cream, layer it with cake and strawberries and whipped cream… or just eat it by the spoonful. If you make blueberry muffins – give this a whirl spread on top. Delish!
Little pops of fresh, zesty lemon in each bite. Hello summer!
For my little girl’s 5th birthday last weekend, we had a sunshine birthday party and I decided to make lemonade cupcakes.
I wanted them extra fresh and fun and lemony so I decided to make a lemon curd to put inside the cupcakes. It was wonderful!
So here is the yummy recipe for lemon curd- can you believe you can actually make this in the microwave? Yup! So easy!
A few little notes- if you can possibly use fresh lemon juice (not the bottle kind) I got a much brighter flavor. I used (4) medium lemons to get 1 cup of juice for this recipe. If you can use organic lemons for the zest that is the best bet otherwise scrub the heck out of your lemons or you can use this homemade produce spray.
I was initially confused by the instruction to “coat the back of a metal spoon” and the first time I made this I kept cooking and cooking and cooking and after 10 minutes realized I had probably overcooked it. 🙂 It should take about 2-5 minutes to cook your curd. The curd will be runny- you are just looking for a slightly thicker consistency like an egg white. If you do overcook- don’t worry. Just strain it very well and it should still be OK.
Once you remove from the micro, don’t worry if it is runny. It should thicken up as you let it cool.
And last but not least, I do suggest using a strainer to strain your curd. You will get a super silky lemon curd without any lemon zest or granules of sugar. I made this once without straining and once with and the difference was remarkable.
I really hope you like this recipe! I will be posting the lemonade cupcakes for you very soon and I also have an idea for an end of teacher teacher gift or a little hostess gift using this lemon curd recipe. I’ll post it all very soon!
This recipe made enough for that 16oz mason jar plus several generous scoops for the cook ;).
Your final product should have the consistency of pudding.
Please come back and let me know what you think of this one! And here are a few other recipes you might enjoy:
Easy peasy homemade blackberry jam
Lemon Chesecake Bites (I think this lemon curd recipe would work perfectly)
Perfect Homemade Lemonade Recipe
This fabulous lemon curd recipe is courtesy of All Recipes.
Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!
The flavor also mellows a bit as it refrigerates. It's quite sour at this point but it gets creamier as it refrigerates. You can refrigerate the lemon curd for 1-2 weeks, OR freeze it for a few months.
To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water and cook until thickened.
I cook mine for about 2 minutes because I like thick lemon curd. Test the thickness by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!
Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.
This is often caused by improper temperatures; either you used UHT (Ultra High Temperature) pasteurized milk or your curds got too hot when you were preparing for the stretching stage, or they didn't get hot enough. The temperature of the curds before stretching should be 160° to 170°F.
If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.
Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.
Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.
Eggs are an important component of lemon curd, but yolks are valued more than egg whites when it comes to making lemon curd. Lemon curd has traces of yellow in it naturally, but its striking golden colour comes from the yolks.
If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.
To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.
In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.
Store lemon curd in a jar or airtight container, and keep in the refrigerator for 1-2 weeks. You can freeze lemon curd for a month or more, letting it thaw in the fridge before using.
Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.
But with this pro tip, you will be able to set curd faster. “Keep the curd bowl in a flour container and you will be able to set it faster,” MasterChef Pankaj Bhadouria said. According to Chef Sharma, using whole-fat milk, or standard pasteurised milk helps retain less water and thickens the curd faster.
Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving. Store in the fridge for 1-2 weeks. Lemon curd can also be frozen for several month.
Burr explains that custard, especially ones that are heavy on fruit, have a tendency to split as a result of the moisture content and too-high oven temperatures. This is the chief issue you'll encounter when baking a lemon tart.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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