Sunshine in a Jar Silky Smooth Homemade Lemon Curd
Recipe Introduction
Quick Hook
Fancy a bit of sunshine? You know, that Homemade Lemon Curd that tastes like a warm hug? This recipe is the one.
It's got that amazing tart lemon curd zing with a silky smooth finish. Honestly, you won't believe it's so easy!
Brief Overview
British lemon curd is a classic for a reason, innit? This recipe is easy peasy. It takes about 30 minutes plus chilling. This batch makes about 1 ½ cups.
Main Benefits
This silky smooth lemon curd recipe is more than just tasty. The lemons are packed with Vitamin C. Lemon curd for scones is a perfect treat to brighten up any day.
The best part? You made it yourself!
Craving something sweet and tangy?
Have you ever wondered how to make lemon curd from scratch ? The smell, that vibrant yellow… it's pure joy! This stuff is seriously addictive.
Forget store-bought versions; you deserve the real deal. It's amazing, is the filling cake for it!
This traditional lemon curd recipe is straightforward, and the result is a jar full of happiness. We are talking real sunshine! It's perfect for a Tart Lemon Curd .
Or even just a cheeky spoonful straight from the jar.
Let's be honest, once you try homemade curd recipes , you'll never go back. So, are you ready to dive in and make some magic?
Ingredients & Equipment for the Best Homemade Lemon Curd
Right then, let's get down to brass tacks. What do we need for this amazing Homemade Lemon Curd ? Don't worry. It's not complicated. You probably have most of it already.
Main Ingredients Breakdown
We're aiming for silky smooth lemon curd , so quality is important.
- Lemons: 4 large ones. This should give you about 1 cup (240ml) of juice. Keep the zest too! Use unwaxed lemon if possible.
- Butter: ½ cup (1 stick or 113g) . Unsalted is best. Cut it into cubes. It melts easier that way.
- Sugar: 1 cup (200g) of granulated sugar. Simple as that!
- Eggs: 4 large egg yolks AND 1 whole large egg . This is the magic combo.
- Salt: Just a pinch of sea salt. Honestly, it balances the sweetness.
Quality Indicators:
For the lemons, go for the ones that are heavy and juicy. You know? The ones that feel like they're bursting with flavour.
I've made tart lemon curd with old lemons before. Big mistake! It tastes bitter.
Seasoning Notes for a Zesty Kick
Essential Spice Combinations:
There aren't really any spices in traditional British lemon curd . It's all about that beautiful lemon flavor.
Flavor Enhancers and Aromatics:
Lemon zest is vital. Seriously. Don't skip it. It adds so much fragrance. Oh my gosh, if you want a more intense flavour, a tiny bit of lemon extract does the trick.
Just a few drops will do!
Quick Substitution Options:
No lemons? Okay, lime curd is a brilliant option. Otherwise, grab some lemon juice from the shop, but try to get fresh lemons!.
Equipment Needed: Keep It Simple!
We're not going for fancy. It's a lemon curd recipe easy to make!
- Lemon zester: Essential for that zest.
- Lemon juicer: Makes life easier.
- Medium saucepan: Stainless steel is the best.
- Heatproof bowl: For a double boiler if you're feeling fancy.
- Whisk: To whisk everything!
- Fine mesh sieve: For the silky smooth lemon curd .
Common Household Alternatives:
No lemon juicer? Just squeeze them by hand! Use a potato peeler for zest in a pinch. Honestly, it will work. It might not be super thin strips, but it's better than nothing.
Cooking Method: Turn Lemons into Sunshine with Homemade Lemon Curd
Honestly, have you ever tasted something so bright and cheerful that it just makes you smile? That's what Homemade Lemon Curd does for me.
It is like a little jar of sunshine. Forget the store-bought stuff, trust me. Once you've tasted the real deal, there's no going back.
I remember the first time I made this. I messed it up so badly. It tasted alright, but it was lumpy.
Now, I make it perfectly.
Prep Steps: Your Mise en Place Mission
Before you even think about turning on the hob, get everything ready. It's all about the prep, you know?
- Essential mise en place: Zest four lemons, then juice 'em. Aim for one cup of juice! Cube a half cup (one stick) of cold, unsalted butter. Measure out one cup of sugar. Separate four egg yolks and combine them with one whole egg. And grab a pinch of salt!
- Time saving organization tips: Get your zesting and juicing done first. That way, you're not scrambling around when things get heated. Have all your ingredients measured into bowls.
- Safety reminders: Please make sure you wash your hands before starting! Watch out when zesting those lemons.
step-by-step: Lemon Curd Recipe Easy
Right, let's get down to business. Here’s how to make lemon curd from scratch :
- Combine lemon juice, zest, butter, and sugar in a medium saucepan.
- Melt the butter and dissolve the sugar over low heat, stirring occasionally.
- Whisk together the egg yolks and whole egg in a separate bowl.
- Temper the eggs by slowly whisking a bit of the warm lemon mixture into the egg mixture.
- Pour the tempered eggs into the saucepan. Cook over low heat, stirring constantly, for ten to fifteen minutes until thick.
- Check for doneness using a candy thermometer. Aim for 170-175 F/77-79 C .
- (Optional) Strain through a sieve for a perfectly smooth finish.
- Cool completely, then store in sterilized jars.
Pro Tips for Silky Smooth Lemon Curd
Want to take your British lemon curd to the next level? Here are a few secrets I've learned over the years:
- Expert technique: Stir constantly . Seriously, don't stop. This prevents scrambling and gives you that perfect texture.
- Avoid this mistake: Don't crank up the heat . Low and slow is the name of the game. Rushing it will lead to disaster.
- make-ahead option: You can absolutely make this ahead of time! It will keep in the fridge for up to two weeks. Perfect for preparing for your Tart Lemon Curd recipe, or Filling Cake .
Indulge with Homemade Curd Recipes
There you have it, my friend. Your very own jar of sunshine. Use it to elevate your baking, jazz up your breakfast, or just eat it straight from the spoon.
I won't judge. One thing is for sure: The difference in flavor and texture between store-bought and Traditional Lemon Curd Recipe is amazing.
I’m confident you will get a mouth watering Silky smooth lemon curd . It is perfect for your afternoon tea with Lemon curd for scones .
You won't be disappointed!
Recipe Notes for Your Sunshine in a Jar
Alright, so you're ready to make some magic. This Homemade Lemon Curd is easier than you think, but let's chat about some little things to keep in mind, yeah?
Serving it Up: Plating & Pairings
Honestly, half the fun is figuring out how to eat this stuff. Think beyond just spreading it on toast. Lemon curd for scones is a must, obviously.
But have you tried it on pancakes? Or as a filling for a light sponge? So many ideas.
For plating, a dollop of this tart lemon curd on a dessert plate screams fancy. A swirl of cream and a sprinkle of zest? Chef's kiss! As for drinks, a cup of Earl Grey is perfect, or even a glass of bubbly prosecco.
Get a filling cake!
Storing Your Liquid Gold
You've got your silky smooth lemon curd ready. Now what? It keeps in the fridge for about a week, maybe a little longer if you're super careful with sterilization.
Make sure it is in a jar.
Freezing Homemade curd recipes is a bit tricky, the texture can change. If you do freeze, thaw it slowly in the fridge. When reheating, do it gently and in small increments.
Twists & Turns: Variations on a Theme
Feeling adventurous? For a dairy-free version, swap butter with coconut oil. It does change the flavour a little bit, but it's still pretty good.
Or, swap out some lemon with lime. Lime curd is just as tangy and yummy.
Using seasonal fruits? Maybe a blood orange curd in winter! What a lovely idea. Get creative, people.
Nutrition Lowdown: The Basics
Let's be real, this isn't health food. But hey, everything in moderation, right? Each serving has about 120 calories , mostly from sugar and fat.
But remember, lemons are packed with vitamin C! That's something, right?
Ultimately, This traditional lemon curd recipe is here to provide simple and understandable ways for you to succeed in the kitchen.
So, go on, give it a go! Making Homemade Lemon Curd is a joy, and the taste? Oh my gosh! You won't regret it.
And don't forget to check out the lemon curd recipe easy guide for more help. Making Homemade Lemon Curd from scratch brings this goodness.
Frequently Asked Questions
Help! My Homemade Lemon Curd is too runny! What did I do wrong?
Don't panic! Runny lemon curd usually means it wasn't cooked long enough. Pop it back in the saucepan over low heat and continue stirring constantly. It should thicken to the consistency of custard that coats the back of a spoon. Remember, it will also thicken further as it cools in the fridge, so don't overcook it!
Can I freeze Homemade Lemon Curd? I've got loads leftover, like a proper bake off situation!
While you can freeze lemon curd, the texture might change slightly. It can become a little grainy after thawing. If you do freeze it, make sure it's in an airtight container and use it within 2-3 months. Thaw it in the fridge overnight. For best results, use fresh within 2 weeks!
How long does Homemade Lemon Curd last in the fridge? I made a batch and want to make sure it's still good before slathering it on my scones!
Homemade Lemon Curd, when stored properly in a sterilized jar in the refrigerator, will typically last for about 2-3 weeks. Always check for any signs of spoilage, such as mold or an off smell, before using. If in doubt, chuck it out better safe than sorry!
My lemon curd tastes a bit too eggy. How can I avoid that next time?
An eggy taste often means the eggs were overcooked or not properly tempered. Make sure you cook the curd over low heat, stirring constantly to prevent the eggs from scrambling. Tempering the eggs properly by slowly whisking in a little of the warm lemon mixture before adding them to the main saucepan is key to a nice curd.
Can I use Meyer lemons to make my Homemade Lemon Curd?
Absolutely! Meyer lemons are a fantastic choice! They are sweeter and less acidic than regular lemons, resulting in a milder, more floral lemon curd. You might want to reduce the amount of sugar slightly in the recipe to balance the sweetness.
It will make a lovely change from normal lemon, like a taste of Summer in a jar.
What can I use Homemade Lemon Curd for besides scones?
Oh, the possibilities are endless! Think lemon tart fillings, cake layers, or a swirl in your morning yogurt. It's also brilliant spread on toast, stirred into porridge, or even as a glaze for grilled chicken or fish for a surprisingly tangy twist! Get creative and see what delights you can come up with!
Sunshine In A Jar Silky Smooth Homemade Lemon Cu
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 120 |
|---|---|
| Fat | 8g |
| Fiber | 0g |
