Lemon curd is such a straightforward factor to make and delicious on nearly every thing! It’s candy, tart and so a lot better when it’s home made!
HOW TO USE LEMON CURD
Lemon curd is a tasty addition to many issues. It’s nice for dipping shortbread cookies in, including to yogurt or pancakes, or baking with. I’ve used it in a number of truffles, together with a Lemon Cake with Lemon Bavarian Cream and a Lemon Mascarpone Layer Cake. It’s nice as a filling in these Lemon Meringue Cupcakes. And it’s superior on this Lemon Meringue Cheesecake and Mini Lemon Raspberry Cheesecakes. The possibilities are countless!
And in case you’re going to have lemon curd, it ought to positively be home made! It at all times makes me unhappy once I hear of somebody utilizing store-bought lemon curd. There’s nothing wrong with it, but it surely simply isn’t the identical. It doesn’t have practically the identical taste. If you’ve by no means made it earlier than, you severely should strive it. You won’t ever purchase it pre-made once more.
HOW TO MAKE EASY LEMON CURD
So now that you just’re satisfied of how you need to make this lemon curd, let’s discuss what goes into making it. It’s solely 5 components and two of them come from lemons, so it’s actually like 4. Lemon juice, lemon zest, sugar, egg yolks and a few butter – that’s it!
All the components are cooked over a double boiler. You may additionally place a metallic bowl over a pot of simmering water in case you don’t have a double boiler (which is what I do). The motive for this technique of cooking is so that you just don’t prepare dinner the eggs too shortly and find yourself with scrambled eggs. That wouldn’t be good.
You wish to warmth the combination till it’s good and thickened. You can eyeball it and see that it’s performed when it coats the again of a spoon, or use a thermometer to see when it reaches 160 levels. I personally just like the thermometer. It helps to be sure that it’s sizzling sufficient for the eggs to be suitable for eating, however not so sizzling that it finally ends up too thick.
The last lemon curd is pure heaven. While I have a tendency to make use of it in desserts, it’s actually a activity to not simply eat all of it with a spoon. And it’s really easy to make, you possibly can whip it collectively everytime you really feel like a pleasant lemony deal with! Time to go seize a bunch of lemons!
LEMON CURD
This lemon curd is such a straightforward factor to make and scrumptious on nearly every thing! It’s candy, tart and so a lot better when it’s home made!
- Author: eGvtJob
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes, plus cooling time
- Yield: 3/4 cup 1x
- Category: Dessert
- Method: Stove
- Cuisine: American
INGREDIENTS
- 1/4 cup (60ml) recent lemon juice (about 1–2 lemons)
- 2 tsp finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 egg yolks
- 3 tbsp (42g) salted butter
INSTRUCTIONS
1. Combine all of the components in a double boiler (or in a metallic bowl over a pot of simmering water). Heat whereas whisking always till combination thickens and reaches 160 levels, or coats the again of a spoon.
2. Pour the lemon curd right into a warmth proof bowl, cowl with clear wrap pressed onto the the highest of the curd to keep away from a movie growing, and refrigerate till chilly.
3. Serve along with your desired deal with. Lemon curd is greatest when effectively lined and consumed inside 1-2 weeks.
Keywords: Lemon curd
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