Lemon Curd Recipe.

Attention to all lemon enthusiasts, let’s unwrap the wonders of lemon curd. This versatile and flavorful addition to your kitchen repertoire will give your treats a hint of sunshine all year long.

What is lemon curd?

Lemon curd is a sweet and tangy spread or filling made from lemon juice, sugar, butter, and eggs. It has a smooth and creamy texture with a bright citrusy flavor. The combination of sweet and tart flavors makes lemon curd a versatile and delicious addition to various desserts and baked goods.

How to make lemon curd?

Possible adaptation of this recipe.

Ingredients and substitutions.

This recipe requires different ingredients that could be substituted according to your needs :

• Lemons: Obviously, there won’t be any lemon curd without lemons. I always recommend using organic lemons if possible. Some recipes will advise using Meyer lemons, but I personally find that any kind of lemons will do.
• Cornstarch: It’s used as a thickening agent in this recipe. You can leave it out of your lemon curd, especially if you’re not planning to use it as a filling in a cake or in a pie.
• Unsalted Butter: I really don’t recommend using salted butter as it will badly affect the taste of your curd.

Uses of lemon curd.

If you’ve never had lemon curd before, you’re going to love how versatile it is. Check out these 20 ways to use it, including recipes (coming next week). I personally used it to create a lemon curd cake, paired with moist lemon cake layers and a not-too-sweet buttercream to balance it all.

How much lemon curd do you need?

I wrote this recipe to fit my 3 6 inch layers of lemon curd cake, but you might want to use your lemon curd to fill a bigger cake or a pie. In this case, you’ll have to multiply the gram measurements by the following numbers to get the perfect amount of lemon curd:

• 1.75 to get 3 layers of 8-inch cake pans or to fill an 8-inch pie.
• 2.20 to get 3 layers of 9-inch cake pans or to fill a 9-inch pie.
• 2.70 to get 3 layers of 10-inch cake pans or to fill a 10-inch pie.

If you end up having to divide an egg, mix the white and the yolk of the egg, then, add the desired measurements to your cake batter.

Make the lemon curd.

1. In a pan add the lemon juice and zest.
2. Mix your eggs, egg yolk, corn flour, and sugar in a separate bowl.
3. Add the egg mixture to your pan and heat it on low heat constantly stirring with a spatula.
4. When it starts to thicken, turn off your stove and add the butter. Stir as the residual heat melts it.
5. Pass the lemon curd through a fine mesh strainer and transfer it to a bowl. Cover with cling film to prevent it from forming a skin.
6. Use it once completely cooled.

Store your lemon curd.

How long does lemon curd last in the fridge?

Lemon curd can be stored in the refrigerator for up to a week. It’s important to keep it in an airtight container to prevent any damage its quality.

Can you freeze lemon curd?

If you want to extend its shelf life, you can also freeze lemon curd. When frozen, it can last for an entire year according to the National Center for Home Food Preservation.

Simply place the lemon curd in a freezer-safe container, with cling film on the surface, and leaving some space for expansion, as liquids tend to expand when frozen. Thaw it in the refrigerator before using, and give it a good stir to restore its smooth consistency.