![]() Changes and improvements to the original recipe have been made. Note: This recipe was originally published April 2010. Some of my recipes that use lemon curd are lemon berry shortcakes, lemon mousse pie, and lemon vanilla layer cake. So you’ve made a batch of lemon curd, now what should you do with it? (Besides eating it with a spoon, of course.)Īs I’ve mentioned, you can use homemade lemon curd as a topping or filling for so many things like biscuits, scones, pancakes, french toast, waffles, cake, and pie. Homemade lemon curd will keep in the fridge for 1-2 weeks, but it also can be frozen for several months or more. The final step is to completely chill it in the fridge. Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C). This will leave the lemon curd silk and smooth. Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Then remove from heat Pass the lemon curd through a find mesh strainer to remove the lemon zest and any egg bits that didn’t cook evenly. Once the yolks and lemon mixture are completely combined, add it all to a saucepan and cook it over the stove for a few minutes until thickened. Warming them up gradually keeps them smooth. If you throw the egg yolks straight onto the stove, you’ll end up with scrambled eggs. This is called tempering and it slowly brings the yolks up to temperature. Then you’ll heat the lemon juice, zest, butter and granulated sugar until the butter and sugar are melted and mixture is hot, and slowly add it to the egg yolks. (If you’re looking for ways to use the egg whites, how about an angel food cake or coconut macaroons?) It’s similar to a custard and made over the stove.įirst you’ll juice and zest the lemons (see below for my favorite tools!), then you’ll separate eggs since we just need the yolks. You can find it in larger grocery stores alongside the jams and jellies or. Lemon curd is a mixture of lemon juice and zest, egg yolks, sugar, and butter. Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. If you’ve never had lemon curd, or have never made it at home, it’s definitely something you need to try! It’s actually quite quick and easy, and only requires 4 ingredients. The lemon curd is smooth, creamy and saturated with bright lemony flavor. This recipe has been on my site since 2010 and it’s never failed me. ![]() I love to make it in the spring and slather it on practically everything, and even enjoy it straight from the jar with a spoon. Since I made my first batch of homemade lemon curd a few years ago I have been obsessed. Homemade lemon curd is a rich, bright, and zesty topping for everything from biscuits to cakes! ![]()
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