Homemade Lemon Curd – Best Ever
Today, I am sharing my favorite recipe for Lemon Curd. It is so ideal for everyday, holiday and special occasion desserts—especially for the winter holidays.
There’s just something special about home-baked treats such as cookies, pies and tarts made with fresh Homemade Lemon Curd. And this is my go to recipe when I make lemon curd to embellish spring and summer cakes as well as Christmas cookies and gingerbread.
It is so simple to make Lemon Curd from scratch that most people are surprised at just how incredibly easy it is when they make it for the first time. All it takes is a bit of time for prep work, about a half hour of actual cooking time and some extra stirring to incorporate the butter.
Before my first attempt to make homemade lemon curd, I was a complete mess…just terrified. What if it scorches? What if it curdles and I end up with lemony scrambled eggs? Even worse, what if I burn it? What if it separates? What if I fail? Oh, the horrors!
Ingredients
Directions
for full recipes please see : wickedgoodkitchen.com
There’s just something special about home-baked treats such as cookies, pies and tarts made with fresh Homemade Lemon Curd. And this is my go to recipe when I make lemon curd to embellish spring and summer cakes as well as Christmas cookies and gingerbread.
It is so simple to make Lemon Curd from scratch that most people are surprised at just how incredibly easy it is when they make it for the first time. All it takes is a bit of time for prep work, about a half hour of actual cooking time and some extra stirring to incorporate the butter.
Before my first attempt to make homemade lemon curd, I was a complete mess…just terrified. What if it scorches? What if it curdles and I end up with lemony scrambled eggs? Even worse, what if I burn it? What if it separates? What if I fail? Oh, the horrors!
Ingredients
- 7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
- 1¼ cups + 2 tablespoons (275 grams) granulated sugar
- 4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
- Pinch of kosher or sea salt
- 1 tablespoon (6 grams) finely grated lemon zest
- ½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats
Directions
- Add an inch or so of water to a medium, heavy nonreactive (noncorrodible) saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.
- Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
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for full recipes please see : wickedgoodkitchen.com