Updated: Mar 23
This easy lemon curd recipe results in a thick a creamy textured lemon curd. Perfect to pipe into the middle of a vanilla cupcake or as a cake filling. Or if you just cant get enough of that lemon flavour you might be a fan of this on a piece of toast, added to some plane yogurt or on a nice and flakey tea biscuit. However you enjoy it, this recipe will get you the results you are looking for. Read my tips and tricks to be sure you get the best results.
TIPS AND TRICKS: - Avoid using anything medal as the acid in the lemons will interact with the metal
resulting in a metallic taste in your lemon curd - Unless you want scrambled eggs in your curd, be sure to continuously whisk while it is over heat.
- If you don't have a double boiler, that is ok, neither to I. Just add a few inches of water to a small pot then place a large heat safe bowl on top. Be sure the bowl is large enough in diameter that it is not touching the water.- You may need to increase the heat if you find that the curd just wont get to that thick stage. If after 10 minutes you are still too runny, increase the heat and continue to whisk until thick. - Using plastic wrap to cover the top of your lemon curd once completely cooled, is a hack to prevent you from having an unpleasant film develop on the top of your curd. Once you have cooled it completely, you do not need to re add this each time you use you lemon curd.
- If you would rather not have the small pieces of lemon zest in your curd that's okay. It will taste lemony without it.
- I made this to go inside my "white cloud cake".
Perfect because that recipe requires 5
egg whites. Now my egg yolks are being put to good use as well.
Check out my "white Cloud Cake Recipes that paired perfectly with this Lemon Curd as a filling https://hollysrecipes.wixsite.com/sweetandsavoury/post/white-cloud-cake
Ingredients: - 6 large egg yolks - 3/4 cup granular sugar
- 1/8 tsp salt - 8 Tbsp cold, cubed, unsalted butter, cubed - 1 Tsp lemon zest (approx 1 lemon) (optional) - 1/2 cup fresh lemon juice (approx 2–3 lemons)
Instructions: - Bring a double boiler or heat safe bowl over a pot of water, to a boil over high heat. Once boiling, reduce to low heat to keep water at a simmer. - Place egg yolks, granular sugar, salt, lemon zest and juice, into the top pot of your double boiler. Whisk (silicon whisk) constantly for approximately 10 minutes until the mixture becomes thick. - Remove curd from the heat. - Then whisk cubed butter into the curd until melted and combined. (NOTE: The curd will get thicker as it cools). - Pour into a mason jar or air tight container and cover the top of the curd with plastic wrap. This prevents an unpleasant film from forming over the top. - This can last in your fridge for at least 10 days in an air tight container.
Check out My You Tube Channel "Sweet and Savoury @hollysrecipes22" to see how it was made or click the link below
Whether its Sweet or Savoury, let it be made with love.