Simple Lemon Curd

posted in: DIY | 0

Tea parties have been part of my children’s childhood. Most often, they were impromptu affairs rather than well-thought-out meticulously prepared shindigs.

This simple lemon curd has been a staple at many such tea socials. This recipe has always been well received for its tangy and refreshing flavor. It certainly doesn’t leave our tastebuds indifferent.

For the novice—or the curious—what is lemon curd?

Lemon curd—not to be confused with “lemon crud” as my then 7-year-old requested on one occasion—is a rich spread made with—you guessed it—lemons.

I believe that you potentially could use other citrus fruits as well.

Lemon curd is most often used generously spread on scones and other tea cakes. I have heard it can also be used as a filling in tarts, pies, and cakes.

Simple Lemon Curd: Method

In a stand mixer—or with a hand-held mixer or blender—combine one cup of white granulated sugar with two whole eggs.

Mix or blend on high until this mixture turns substantially frothy.

At this juncture, add 1/2 cup of fresh lemon juice to this mix—five to six lemons—and again blend.

The mixture will curdle.

Pour this lemony mixture into a small saucepan and place it on the stove-top on medium to high heat.** From this point on, you must not leave your pan unattended. This step will ensure your lemon curd does not scorch.

** Note: The lemon curd will take longer to thicken on a lower setting. However, slow and steady is far wiser than burnt. 

Continually, mix with a whisk until the sauce thickens.

As soon as it thickens, pull your pan off the stove-top and add two tablespoons of butter—or Earth Balance for a dairy-free option.

Mix with a whisk until the butter is completely melted and is incorporated in the lemon curd.

Pour the curd into a clean container and immediately place a plastic film over the top to ensure skin does not form on top of the lemony pudding.

Once the simple lemon curd has cooled a bit, place the container in the fridge and allow it to cool completely before serving.

Your lemon curd will thicken further as it cools.

Simple Lemon Curd

Simple Lemon Curd

Ingredients

  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup fresh lemon juice

Instructions

In a stand mixer—or with a hand-held mixer or blender—combine the sugar with the eggs.

Mix or blend on high until this mixture turns substantially frothy.

At this juncture, add the fresh lemon juice to this mix—five to six lemons—and again blend. The mixture will curdle.

Pour this lemony liquid into a small saucepan and place it on the stove-top on medium to high heat.**

From this point on, you must not leave your pan unattended. This step will ensure your lemon curd does not scorch.

** Note: The lemon curd will take longer to thicken on a lower setting. However, slow and steady is far wiser than burnt.

Continually, mix with a whisk until the sauce thickens.

As soon as it thickens, pull your pan off the stove-top and add two tablespoons of butter—or Earth Balance for a dairy-free option.

Mix with a whisk until the butter is completely melted and is incorporated in the lemon curd.

Pour the curd into a container and immediately place a plastic film over the top to ensure skin does not form on top of the lemony pudding.

Once it has cooled a bit, place the container into the fridge and allow it to cool completely before serving.

Your simple lemon curd will thicken further as it cools.

http://www.florencewitt.org/simple-lemon-curd/
Simple Lemon Curd

Simple Lemon Curd

Ingredients

  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup fresh lemon juice

Instructions

In a stand mixer—or with a hand-held mixer or blender—combine the sugar with the eggs.

Mix or blend on high until this mixture turns substantially frothy.

At this juncture, add the fresh lemon juice to this mix—five to six lemons—and again blend. The mixture will curdle.

Pour this lemony liquid into a small saucepan and place it on the stove-top on medium to high heat.**

From this point on, you must not leave your pan unattended. This step will ensure your lemon curd does not scorch.

** Note: The lemon curd will take longer to thicken on a lower setting. However, slow and steady is far wiser than burnt.

Continually, mix with a whisk until the sauce thickens.

As soon as it thickens, pull your pan off the stove-top and add two tablespoons of butter—or Earth Balance for a dairy-free option.

Mix with a whisk until the butter is completely melted and is incorporated in the lemon curd.

Pour the curd into a container and immediately place a plastic film over the top to ensure skin does not form on top of the lemony pudding.

Once it has cooled a bit, place the container into the fridge and allow it to cool completely before serving.

Your simple lemon curd will thicken further as it cools.

http://www.florencewitt.org/simple-lemon-curd/

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.