CAN I SUBSTITUTE REGULAR LEMONS FOR MEYER LEMONS?

Yes, but you may need to add some additional sugar to balance out the flavor, as Meyer lemons are much sweeter than other lemons. Another way to correct the flavor imbalance: add a splash of orange juice.

WHY USE A COMBINATION OF WHOLE EGGS AND YOLKS?

If lemon curd is made with whole eggs only, the consistency would be light and custardy, not as thick. If only yolks are used, the mixture would be super rich and gelatinous. But used together, whole eggs and yolks deliver the ideal texture combination: lightness and richness.

CAN YOU MAKE LEMON CURD WITHOUT ZEST?

Absolutely. The mixture won't be as tart, but you can still make a delicious batch of lemon curd without the zest. When lemons aren't available, I'll make lemon curd with bottled lemon juice and no zest.

I DON'T HAVE A STRAINER. CAN I STILL MAKE THIS RECIPE?

Yes, absolutely. As you crack each egg, pinch off and discard the white cordlike fibers attached to the yolk sac. Do not use lemon zest. Remove all lemon seeds before juicing so seeds don't end up in the lemon curd. Thicken the mixture on stovetop over low heat to make sure the eggs don't scramble. These recipe tips will prevent the need for straining.

WHAT CAUSES LEMON CURD NOT TO THICKEN?

If the heat is too low the lemon curd will not thicken. The setting I use on my gas stove is medium-low. Don't cook on high heat or the mixture may split and the eggs will scramble. If you're cooking a large batch (with constant whisking) it may take 30 minutes to thicken. Be patient. Keep cooking and whisking until it thickens. The end result is worth it.

HOW TO THICKEN LEMON CURD?

If your lemon curd is too thin, it's most likely because the mixture was not cooked long enough. You can fix this by reheating the mixture on stovetop, while whisking constantly. You may need to add in another egg yolk while whisking on stovetop, and later add a bit more butter.

WHY COVER THE SURFACE OF LEMON CURD WITH PLASTIC?

Lemon curd thickens as it cools. A layer of plastic wrap applied directly to the surface of the mixture helps block out air and prevents a thick layer of skin from forming on top. This keeps the mixture smooth.

WHY IS SOME LEMON CURD LIGHTER OR DARKER THAN OTHERS?

There are several reasons. The zest of Meyer lemons is a darker color than bright-yellow lemons. The color of egg yolks vary. The colors range from a soft yellow to a bright orange depending on a hen's diet. Granulated sugar maintains the mixture's sunshiny yellow, but if caster sugar is used it will greatly dull the color.

HOW LONG DOES LEMON CURD LAST?

When stored in the fridge in an airtight container, homemade lemon curd can stay fresh for up to 4 weeks.

CAN YOU FREEZE LEMON CURD?

Yes, it freezes well. Cool lemon curd completely. Transfer to a freezer-safe container with tight-fitting lid. Leave 1/2 inch of space at the top so there's room for expansion. Put a layer of plastic wrap in direct contact with the surface to lock out air. Freeze up to 3 months. When ready to use, defrost in the fridge overnight. Don't try to speed up the thawing process as the curd can split and become grainy.

How to Make Lemon Curd

Lemon Curd

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 16 reviews

Author: Denay DeGuzman
Total Time: 20 Minutes
Yield: 12 servings 1x

Description

Lemon curd is thick, rich and luscious. Use it as a filling for desserts, or as a tea-time spread for baked goods. Make this easy recipe in a saucepan, no double broiler needed! This recipe’s a keeper.

Ingredients

Units Scale

4 large egg yolks (no whites)
2 large whole eggs
2/3 cup granulated sugar
1/4 teaspoon sea salt, or more if desired
2/3 cup fresh lemon juice (from Meyer lemons)*
1 tablespoon lemon zest
1 stick (1/2 cup) butter, cut into small cubes
1 1/2 teaspoons pure vanilla extract (the clear type)

*MEYER LEMONS: You’ll need about 4 or 5 large Meyer lemons to extract 2/3 cup lemon juice. It just depends on their size and how juicy they are. Always have extras on hand, just in case.

Cook Mode Prevent your screen from going dark

Instructions

MESSAGE FROM THE KITCHEN: Lemon curd thickens while cooking on stovetop. But it will continue thickening in the fridge while it cools. After 2 to 3 hours it will be beautifully thick and luscious.

In a small saucepan, whisk egg yolks and whole eggs. Add granulated sugar and salt. Whisk 1 minute or until the mixture is well combined and pale yellow. Add lemon juice and lemon zest. Whisk to combine.
Set the pan on stovetop over medium-low heat. Cook, whisking constantly about 2 minutes. Raise the heat to medium and cook about 5 minutes more, or until the mixture is thick enough to coat the back of a spoon. It should be the consistency of pudding. It’s very important not to raise the heat too high, and to keeping whisking the entire time so the lemon curd doesn’t scorch or curdle.
Once lemon curd has thickened, remove the pan from heat. Add butter and vanilla extract. Whisk well to incorporate. Pour the mixture through a fine-mesh strainer to remove the lemon zest and any bits of egg that may have scrambled during cooking. During straining the mixture will shed some heat. Stir briefly to allow more heat to escape.
Transfer lemon curd to a bowl. Cover the surface with a buttered piece of plastic wrap. Press down to make sure the plastic is in direct contact with the surface to block out all air. This will prevent a skin from developing. Before using, refrigerate 2 to 3 hours so the mixture can thicken and cool.

IMPORTANT: Store lemon curd in an airtight container and refrigerate. It can last up to 1 month.

Equipment

2-Quart Saucepan

Buy Now →

Fine Mesh Sieve

Buy Now →

Silicone Whisk

Buy Now →

Microplane Zester/Grater

Buy Now →

Notes

BEST TIPS FOR LEMON CURD

Use Meyer lemons for a classic lemon curd taste. Small and round, they have a deep yellow skin that’s darker and smoother than bright-colored lemons. They’re also much sweeter than other lemons. Look for plump fruit with no blemishes.
Zest lemons first before juicing them. When zesting lemons, avoid extracting the white pith (underlying membrane) with the zest. It has a bitter unpleasant taste.
Use good-quality butter for richness and flavor.
Be patient when cooking lemon curd. Keep whisking the entire time.
Don’t raise the heat to speed things up. If the temperature is too high the mixture will split and the eggs will scramble.
Store lemon curd in a container with a tight-fitting lid and refrigerate for up to 4 weeks.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Condiments, Dessert
Method: Stovetop
Cuisine: English

Find it online: https://www.confettiandbliss.com/how-to-make-lemon-curd/