Lemon curd is a delectable spread or filling with a rich history and a vibrant taste profile. Dating back to the 19th century, this tangy treat originated in England and quickly became a beloved addition to British desserts. It was traditionally made using lemons, sugar, butter, and eggs, creating a luscious and velvety texture.
In terms of taste, lemon curd strikes a delightful balance between sweet and tart. The intense citrus flavor of fresh lemons gives it a refreshing zing, while the addition of sugar provides a subtle sweetness. The creamy texture adds a luxurious mouthfeel, making it an indulgent treat for citrus enthusiasts.
Lemon curd is a versatile delight that finds its way into a wide range of culinary creations. It serves as a decadent spread for toast, scones, or muffins, adding a burst of flavor to breakfast or afternoon tea. This velvety curd is also a popular filling for pastries such as tarts, cakes, and cupcakes, lending a vibrant citrus note to these desserts. It can be swirled into yogurt or used as a topping for pancakes, waffles, or ice cream, elevating their taste with a tangy twist. Some creative cooks even incorporate lemon curd into homemade ice creams, custards, or trifle desserts, showcasing its versatility and ability to enhance various culinary creations.
Whether enjoyed on its own or incorporated into a recipe, lemon curd is a delightful way to infuse desserts with the refreshing essence of lemons, making it a beloved and versatile ingredient in the culinary world.
Lemon curd
Ingredients
- 4 lemons zest and juice
- 1 Cup granulated sugar
- ½ Cup unsalted butter at room temperature
- 4 large eggs
- ⅛ Tsp salt
Instructions
- In a medium-sized heatproof bowl, combine the lemon zest and sugar. Mix well to release the oils from the zest.
- Add the butter to the bowl and cream it together with the lemon zest and sugar until light and fluffy.
- Beat the eggs in a separate bowl, then add them gradually to the lemon mixture, mixing well after each addition.
- Stir in the lemon juice and salt until everything is well combined.
- Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and let it cool for a few minutes. Pour the lemon curd into sterilized jars.
- Once cooled, refrigerate for at least 2 hours before using. The lemon curd will thicken further as it chills.
- Serve the award-winning lemon curd on toast, scones, pancakes, or use it as a filling for tarts, cakes, or cookies. Enjoy!
