SWEET AND TANGY HOMEMADE LEMON CURD
If you are a lemon lover (as I am) then this is a recipe you’ve got to try out. I got inspired a while back to make my own lemon curd reading a recipe from the Pioneer Woman. An adaptation of Erica’s recipe, this lemon curd is incredibly easy to make using only 5 ingredients and taking less than 30 minutes from start to finish.
Related Recipe: Lemon Meringue Tarts
Buttery, creamy, sweet, sour and lemony, lemon curd is delicious served on toast, muffins, crackers, used in pies and soufflés or just eaten right off the spoon. Home made lemon curd is a whole different animal than its store bought counterpart. The store bought tends to be less tart, more sugary, grainy and less fresh tasting. This home made lemon curd is tart and fresh with just the right amount of sweet. Straining the mixture at the ends makes for a smooth, creamy end product that you just can’t get enough of.
Beat the egg yolks in bowl. Heat lemon juice, sugar and lemon zest in a saucepan over medium-low heat until warm. Use 3/4 to 1 cup of sugar, depending on the level of sweetness desired. I use a little over 3/4 cup; I like it tart, but enjoy the bit of added sweetness.
Pour 1/4 of the lemon juice mixture into the egg yolks and whisk to temper the eggs. Tempering the eggs prevents them from cooking. Add another quarter of the lemon mixture to the egg yolks and whisk. Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat. Add once piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
Once all the butter has been incorporated, continue whisking until the mixture thickens and the whisk leaves lines across the mixture. Strain through a mesh strainer or sieve to smooth out lumps and remove any pieces of zest.
Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for an hour or so.
After the mixture has cooled, place in a airtight container and store in the fridge for up to 3 weeks. Once you’ve made this home made version, you’ll never go back to store bought! Serve it with lemon ricotta pancakes, on toast, blueberry pancakes, English muffins, or use it to make lemon meringue tarts or lemon chiffon pie. Or my favorite, just eat it with a spoon. That’s right, straight out of the jar.
Looking for more dessert ideas? Check these out: