Homemade Lemon Curd

by ElisesEats in Cooking > Canning & Preserving

2689 Views, 59 Favorites, 0 Comments

Homemade Lemon Curd

275183301_550811139428623_2920421681635879951_n.jpg
Elise's Eats - Ep 186: Lemon Curd

This lemon curd is a light and refreshing preserve for toast, scones or desserts. It is best made with fresh lemons straight off the tree if you can get them! I hope you try it as it is super simple to make and absolutely delicious!

Supplies

IMG_7455.jpeg
IMG_7444.jpeg

Ingredients

-         2 large eggs (room temperature)

-         3 large egg yolks (room temperature)

-         ½ cup of 112.5g unsalted butter (room temperature)

-         1 cup caster sugar

-         Juice and zest of 4 small-medium lemons

-         Pinch of salt



Equipment

  • Mixing bowl
  • Wooden spoon or whisk
  • Saucepan
  • Knife
  • Fine greater
  • Mixing spoons
  • Storage jar or container
  • *optional sieve

Cream the Butter and Sugar

IMG_7456.jpeg
IMG_7458.jpeg
IMG_7459.jpeg
IMG_7462.jpeg
IMG_7465.jpeg
IMG_7466.jpeg
IMG_7468.jpeg
IMG_7469.jpeg
IMG_7470.jpeg
IMG_7472.jpeg
IMG_7473.jpeg

First, take the room temperature butter and place it into a mixing bowl and cream or smooth out the butter in the bowl with a wooden spoon. Then add the caster sugar and cream them together until it has a sugar scrub consistency.

Then add one whole egg and mix it into the butter mixture, once fully incorporated add the second egg and mix in until it is light and fluffy. Then mix in the three egg yolks until it is combined.

Prepare the Lemons

IMG_7476.jpeg
IMG_7478.jpeg
IMG_7480.jpeg
IMG_7481.jpeg
IMG_7482.jpeg
IMG_7488.jpeg
IMG_7479.jpeg
IMG_7490.jpeg
IMG_7491.jpeg
IMG_7492.jpeg

To prepare your lemons make sure they are room temperature and roll them on your kitchen bench to help loosen the juice inside. Then wash the lemons and then with a fine grater zest the 4 lemons into the butter mixture.

** it is important to get the yellow part of the zest only, if you grate too much of the rind you will get the bitter white part of the rind.

Then cut the lemons in half and juice the lemons, ensure you do this in a separate bowl before adding to the butter mixture to capture any lemon seeds. This should yield about 3/4cup of juice.

Then pour the juice into the butter mixture and add a pinch of salt to balance out the sweetness.

Cook the Curd

IMG_7493.jpeg
IMG_7494.jpeg
IMG_7495.jpeg
IMG_7499.jpeg
IMG_7504.jpeg
IMG_7507.jpeg
IMG_7508.jpeg
IMG_7509.jpeg

Then add this mixture to a saucepan and place on medium heat and stir continually with a wooden spoon until it thickens, it might take about 5 minutes. Don’t worry if the mixture looks like it is separating just continue to stir, it will come together eventually.

To check that it is thick enough take out the wooden spoon and carefully draw a line on the back of the spoon with your finger. If the mixture stays separated it is ready.

Store the Curd

IMG_7511.jpeg
IMG_7512.jpeg
IMG_7518.jpeg
IMG_7521.jpeg

This step is optional but you can sieve the lemon curd if you do not want the zest in your curd and want it smoother. I like it with the zest as it gives an even better flavour.

Then place the lemon curd into a sterilised jar or container and allow it to cool. You can serve it warm or cold after being in the fridge.

275183301_550811139428623_2920421681635879951_n.jpg

I hope that you try making this lemon curd it is such a lovely addition to brunch or desserts. It is such a great way to use delicious lemons!