Scones are sometimes loved with clotted cream and jam however typically you’ll discover lemon curd as an choice, too. Lemon curd is a tangy, wealthy and creamy topping for scones. I used to suppose it was tough to make, so I prevented doing so for a very long time. However, it might maintain displaying up on the desk at afternoon tea. So, I began falling in love with it much more, wishing I had it to lather on my home made scones. After a couple of makes an attempt, I lastly achieved the right tart and candy stability and custard-like texture. This recipe comes collectively shortly on the range, no double boiler required. Better of all, you solely want 5 components to make lemon curd at dwelling!
What’s Lemon Curd?
Lemon curd is a wealthy dessert unfold made with the colourful citrus fruit. It’s not the identical as lemon jam although. The feel is extra custard like.
Relying on the grocery retailer you may typically discover it on the shelf with jam. Nonetheless, you don’t want to purchase it when it’s tremendous easy to make!
You’ll have had lemon curd in some desserts with out realizing it. It’s usually in lemon pies and tarts.
Technically, curd will be made with different citrus fruits like oranges, lime or grapefruit, however lemon is the most well-liked. Curd may also be made with berries and a few tropical fruits like mango.
Principally, if you happen to can squeeze juices out of the fruit then you may attempt to make curd with it!
Lemon curd originated in nineteenth century England. Historically, it was made for baking.
It’s known as “curd” as a result of the recipe again then was vastly totally different than immediately. Lemon can be added to cream to type precise curds earlier than straining.
The unique recipe is kind of totally different from how we all know lemon curd immediately. In the present day it’s extra velvety easy and never chunky. It’s additionally made with a couple of extra components.
5 Ingredient Lemon Curd
Here’s what you have to:
Eggs thicken the lemon curd. Typically you’ll discover recipes for lemon curd that use solely the egg yolks and never egg whites. Doing so will make it extra wealthy and vibrant yellow. Nonetheless, I wish to keep away from dividing yolks and whites when attainable. Fortunately, you may nonetheless make a really tasty lemon curd with the entire egg in order that’s what’s used on this recipe.
Including sugar provides it some sweetness and likewise balances the tart flavour.
– Lemon Juice
Recent lemon juice is beneficial for this recipe.
– Lemon Zest
One more reason to make use of recent lemons on this recipe…you want the zest!
This ingredient makes it creamy and velvety. With out butter it should have a matte end. There isn’t any further salt on this recipe so unsalted or salted butter is okay to make use of.
Tips on how to Use Lemon Curd
There are many methods you should use this scrumptious unfold! In truth, deciding on which strategy to attempt first could also be troublesome. In fact I like to recommend scones first however listed here are extra choices:
FAQ: How thick ought to lemon curd be?
I feel that is all about choice but additionally how you intend to make use of it.
A thick lemon curd is nice to make use of as a ramification or topping, whereas a thinner one is greatest for drizzling on desserts. Both or will style scrumptious.
For those who made it thick and most popular a thinner model you may attempt thinning it out with a by whisking in additional recent lemon juice.
Whether it is thinner than you desire to you may add one other egg yolk to the recipe.
Small Batch Lemon Curd Recipe
In a small saucepan, whisk collectively sugar, recent lemon juice, lemon zest and eggs.
Add butter and cook dinner over medium-low warmth for about 8-10 minutes. Whisk constantly throughout this course of so that you don’t find yourself with scrambled eggs. Don’t boil.
The lemon curd is completed cooking as soon as it has reached a thicker consistency that may coat the again of the spoon. Whether it is nonetheless too runny, flip up the warmth a bit and proceed whisking.
Take away from warmth. Pour by means of a wonderful mesh strainer right into a clear jar. The wonderful mesh strainer will be certain that it’s easy as it should take away the lemon zest and any scrambled eggs. Scrambled eggs could occur if it was cooked on too excessive of warmth and never whisked constantly.
Cowl the jar with plastic wrap letting it contact the highest layer of the lemon curd. Doing this may forestall pores and skin from forming.
Let cool for 1 hour earlier than eradicating the plastic wrap and sealing with a lid. As soon as cooled it needs to be thicker, virtually like pudding.
This small-batch lemon curd recipe makes about 3/4 cup. It may be saved within the fridge in an hermetic container for as much as 2 weeks.
Suggestions & Troubleshooting
- Whisk as a lot as you may! It is a easy and fast recipe with one crucial step – whisking. If you don’t whisk sufficient you threat scrambling the eggs. Due to this fact, it is not going to thicken correctly and will probably be lumpy, not silky easy. It might additionally style too eggy.
- Keep away from utilizing steel pots, whisks or different utensils. The steel could cause the lemon curd to have a metallic flavour due to the excessive acidity content material of the lemon. The identical will be stated for the containers. Don’t retailer in steel.
- It’s also possible to use the double boiler technique. However, once more, don’t use steel or aluminum bowls. Use glass bowls as an alternative.
- For those who desire a thicker, extra wealthy lemon curd use egg yolks solely. However, use 2 yolks per 1 entire egg when changing.
- 2 massive eggs
- 1/2 cup granulated sugar
- 1/2 cup recent lemon juice (approx. 2-3 lemons)
- 2 teaspoons lemon zest
- 4 tablespoons butter
- In a small sauce pan, whisk collectively sugar, recent lemon juice, lemon zest and eggs.
- Add butter and cook dinner on medium-low warmth for about 8-10 minutes. Whisk constantly. Don’t boil. The lemon curd is completed cooking as soon as it has reached a thicker consistency that may coat the again of the spoon. Whether it is nonetheless too runny, flip up the warmth a bit and proceed whisking.
- Take away from warmth. Pour the lemon curd by means of a wonderful mesh strainer right into a clear jar. This can make sure the lemon curd is easy as it should take away the lemon zest and any scrambled eggs.
- Cowl the jar of lemon curd with plastic wrap. Have the plastic wrap touching the highest layer. This can forestall pores and skin from forming. Let cool for about 1 hour. As soon as cooled the lemon curd needs to be thicker, virtually like pudding.
- Take away plastic wrap, seal with a lid and retailer within the fridge for as much as 2 weeks. Get pleasure from on scones with a cup of tea.*
This small batch lemon curd recipe makes about 3/4 cup.
Keep away from utilizing steel pots, whisk or containers as it might trigger the lemon curd to style metallic.
*See weblog submit for extra methods to make use of lemon curd!