Lemon curd is an English origin recipe, dated back to 19th century, evolved with time. Traditionally it was served as a substitute to jam with bread or scones at afternoon teas. (source: Wikipedia)
Over time lemon curd during warm season has become my favorite. Lemon curd, a jam like spread or topping with concentrated tangy & sweet flavor. This summer treat is a perfect addition to many desserts. Spread it on your bread slice, add it to your favorite lemon desserts such as scones, pound cakes, bread, pavlova, cupcakes etc., or if you are a fan of citrus you can enjoy it with a spoon, in short there are countless possibilities for lemon lovers.
The recipe is super easy to make with available – at-home ingredients, lemon’s zest & juice both, sugar, egg and butter, that too in few minutes. Double boiler is a must for lemon curd to avoid burning. Continual whisking is imperative for desired consistency.
- 4 Egg yolks
- 2 Egg
- 1 1/2 cup Sugar
- 2 tbsp Lemon zest
- 1 cup Lemon juice
- 3/4 cup Butter room temperature
- Prepare a double boiler and boil water on high heat, once boiled bring heat to low.
- Add sugar, egg yolks and eggs in top pot and whisk well before placing on top of below pot.
- Now add lemon juice and lemon zest to it and place it below pot of double boiler.
- Whisk continually until the mixture thickens.
- Remove pots from heat and add butter to the hot mixture.
- Cover the pot and let it cool. When it comes to room temperature, pour it to jars.
- You can refrigerate the curd for a week.
- Only use fresh lemon juice.
- You can strain the curd to eliminate lemon zest particles, however they are too tiny and have been cooked well hence almost not noticeable.
- This recipe makes two good sized jars of lemon curd.