Sometimes I wonder why it took me so long to make lemon curd at home. Stupid. It is such an easy thing to do and the result is sooo delicious! Well… as we say in Germany “Lieber spät als nie” – translated “better late than never” ;)
I know lemon curd for quite some time already but it took ages for me to make it myself. Before I started doing it at home I bought lemon curd in the supermarket. I always thought it was complicated to make it at home. The recipes I looked up in cookbooks were cooking the curd and they all said you have to be careful not to make the egg whites curdle – then I saw a video on YouTube where someone was making the curd on a double boiler. So much better and safer.
Well… now I got my favorite method and it works really well. And since I got a little help squeezing the lemons, it got even easier to make lemon curd ;)
If you are following my blog you might know already that I am often using little helpers, containers, etc. from keeeper.com. If there is something on my pictures in a light mint color, it’s probably from them from the “kitchen kollektion” ;) Fortunately, they also have a citrus press called “valentina” in their collection. My new BFF when it comes to making lemon juice.
Cute little “valentina” moved into my kitchen some time ago and is helping me a lot when it comes to squeezing lemons, limes or oranges. Much better than my old citrus press where you kind of had to grind the halved lemon on a cone – always a big mess. Those times are over ;)
INGREDIENTS / ZUTATEN
3 large eggs (about 5.6 oz.)
3/4 cup (150g) sugar
3.4 fl.oz. (100ml) lemon juice (about 1-2 large organic lemons)
zest of the organic lemon(s)
1/3 cup (75g) butter
3 Eier (L) (ca. 160g)
100ml Zitronensaft (ca. 1-2 große Bio-Zitronen)
Abrieb der Bio-Zitronen
Making lemon curd is actually really easy. If you melted chocolate in a double boiler before, this is going to be really easy for you cause it is similar. A pot of simmering water and a metal bowl and you are good to go! With this recipe, you can also make curd with limes or blood oranges for example. There is one step you should not skip – pressing the cream through a sieve. The curd might look smooth when done, but it is not. There are still pieces of egg in there you want to get out. After that, you have a perfect smooth curd to use as a spread on your bread or for fillings in cakes or cupcakes.
DIRECTIONS / ZUBEREITUNG
Here is a version of the recipe you can print easily.
If you haven’t tried lemon curd, it’s about time! It’s a delicious sweet and sour cream you can use as a spread or filling for many other bakes.
1. Add the eggs together with the sugar, and lemon juice to a heatproof bowl and place on a pot with simmering water. Heat up the mixture while stirring constantly until it starts to thicken and looks more or less like a pudding – takes about 8-10 minutes. The mix should reach a temperature of about 167°F (75°C). Take off the heat and press through a fine mesh sieve instantly. Add the lemon zest and the butter in small pieces and mix until the butter has melted completely and you have a nice and smooth lemon curd. Cover with a piece of plastic wrap directly on the surface of the curd (to avoid the development of a skin) and let cool down. You can also fill it into glass jars directly and close them. The curd can be stored up to a week in the fridge.
Keywords: Lemon, curd, filling
*I have partnered with keeeper to bring you this delicious lemon curd. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)