Hungry for more? This recipe was featured in a podcast episode!
Sweet and tart, lemon curd is a dessert spread or topping you can enjoy with cake, scones, breakfast parfaits, muffins, in a pie, and the list goes on. Hot tip: your friends and neighbours will love the gift of delicious homemade lemon curd.
This is not the recipe I made for the podcast. That one didn't set well, so we're providing a better recipe we know will work for you!
Prep time: 5 min
Cook time: 20 - 40 min
Yield: approx. 3 Cups
5 large egg yolks
1 and 1/3 cups (320ml) water
1 cup (200g) granulated sugar
1/3 cup (38g) cornstarch
1/4 tsp salt
1/2 cup (120ml) fresh lemon juice
1 tbsp lemon zest
2 tbsp (28g) unsalted butter, softened to room temperature
Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Cool and then store in an air tight container in the fridge.
Zhuzh it up!
Storage and Freezing: You can keep the lemon curd in an airtight container in the fridge for up to about 2 weeks. Or freeze for 3 months and thaw in the fridge overnight, stirring well before serving.
Enjoy lemon curd in a trifle (with layers of cake, custard, fruit, jell-o or whatever you like!)
You can make curd with other fruits - try orange, grapefruit, lime or cranberry.
You can scale this up to make a larger batch of curd.
This amazing recipe is from sallysbakingaddiction.com