Do you know how to make lemon curd? Tart, sweet, and bursting with flavor, this thick lemon curd tastes great in tarts, on waffles and pancakes, and in many desserts.
Years ago, I first tried this thick citrus “sauce” at a breakfast get together at a friends home. My friend Sandy offered me some of her homemade lemon curd to put on my breakfast waffle. I said okay, which was quickly followed by, “Sure, but what IS lemon curd?” My assumption was that it was like the curds you find in cottage cheese, and it is NOTHING like that. Silly me. This sauce tastes absolutely amazing, and once I tried it, I was hooked!
The first time I decided to make homemade lemon curd (for a dessert recipe I was making), I assumed it was going to be quite difficult to make. Boy… was I wrong! It was very simple, and the results were fantastic!
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How To Make Lemon Curd
Place the eggs, egg yolks, and sugar in a small saucepan. Whisk these together well, over medium heat. Once the ingredients are fully mixed, whisk in the lemon juice, lemon zest, and salt.
Add butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes, so be patient, and keep stirring! IMPORTANT TIP: DO NOT LET THE MIXTURE BOIL! Just keep on whisking, and it will be just fine!
Keep on whisking the sauce, until it thickens. Once the lemon curd has thickened, remove the pan from the heat, and let the curd cool to room temperature. While it is cooling, give it a good stir every few minutes.
Cooling And Storing The Homemade Lemon Curd
When the lemon curd has cooled to room temp, cover the pan tightly with plastic wrap, and put it in the refrigerator. This sauce will need to be well chilled prior to serving (at least 3-4 hours). Lemon curd should be stored in a covered container in the refrigerator, and will keep for up to 5-6 days.
The sauce is very versatile, and can be used in many recipes I recently used it in a recipe for Lemon Curd Filled Won Ton Cups! See them in the photo below? Aren’t they cute? They are also incredibly yummy!
I might also mention that it is hard to not eat this amazing lemon curd right out of the pan with a spoon! It’s soooo good. Hope you’ll give it a try. You’re gonna love it in a variety of desserts, on waffles or pancakes, etc!
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Recipe Source: http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/
- 2 eggs , plus 2 egg yolks
- 1/2 cup granulated sugar
- 8 Tablespoon cold , unsalted butter, cut into small pieces
- 6 Tablespoon fresh lemon juice
- 2 teaspoons finely grated lemon rind
- 1/8 teaspoon salt
- In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.
- Once mixed, whisk in the lemon juice, lemon zest, and the salt.
- Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
- Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).
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