Lemon curd is similar to the cream with which lemon meringue is filled, in fact it can also be used to fill cakes, pies or tarts. Generally, it is served in patties or spread on toast. Usually, lemon curd contains citrus juice, eggs, butter and sugar, in fact it is similar to a cream and must be cooked over low heat to avoid lumps. Here are two quick and easy ways to make this delicious dessert.
Ingrediants
1st Method
For one and a half cups of lemon curd:
- 7-8 ripe lemons (1/2 cup lemon juice)
- 1 tablespoon of lemon peel, grated
- 3 eggs
- 200g of sugar
- 55g of softened butter
2nd Method
For 2 cups of lemon curd:
- 3 ripe lemons
- 3 eggs
- 200g of sugar
- 115g of softened butter
- 1 teaspoon of grated fresh ginger
Steps
Method 1 of 3: Method 1
Step 1. Peel the lemons
It will be easier to do this before squeezing them. Here are some methods to do it without problems:
- Use a rigalimoni, a convenient and useful tool, specially designed to remove the peel from citrus fruits.
- Alternatively, you can use a fine grater. This method is probably the most convenient, because you won't get any strips to chop, but the peel will already be chopped.
- Or peel the lemons normally using a knife or peeler.
- If you use a peeler, remember to remove the white parts before proceeding, as they are very bitter.
- Chop the lemon zest until you get 1 tbsp. You'll probably need a whole lemon.
Step 2. Squeeze the lemons
With a traditional juicer you should get at least 2 tablespoons of juice from each lemon. If you don't get enough, try rolling the lemon on a hard surface - the pulp will soften, releasing more juice. Alternatively, you can put them in the microwave for 10 seconds so they heat up.
Step 3. Beat the eggs
Put the beaten eggs, sugar, lemon juice and zest in a saucepan, then use a whisk to mix the ingredients well.
Step 4. Add the butter
Continue stirring with a spoon as you add the butter, until the mixture is uniform.
Step 5. Simmer the mixture
It must not boil. Keep the heat low and simmer the mixture (only a few bubbles should appear on the surface from time to time). Continue stirring, simmering the cream for about 15 minutes or until thickened.
Step 6. Let it cool down a bit
Then pour it into glass jars, cream cups or bowls and store everything in the refrigerator.
Method 2 of 3: Method 2
Step 1. Peel the lemons as described in the initial step of Method 1
Step 2. Squeeze the lemons
With a traditional juicer you should get at least 2 tablespoons of juice from each lemon. If you don't get enough, try rolling the lemon on a hard surface - the pulp will soften, releasing more juice. Alternatively, you can put them in the microwave for 10 seconds so they heat up.
Step 3. Mix the ingredients
Put the zest, juice, sugar and butter in a saucepan. Simmer the mixture (only a few bubbles should appear on the surface from time to time) keeping the heat very low.
Step 4. Stir every now and then
Cook the mixture until the sugar has dissolved completely, then add the ginger.
Step 5. Beat the eggs
Then, pour them into the saucepan, making sure that the heat is very low and that the mixture is not boiling, otherwise the eggs will congeal immediately.
Step 6. Cook the cream, stirring constantly
Continue for 10 minutes or until it thickens.
Step 7. Let it cool down a bit
Then pour the lemon curd into glass jars, cream cups or bowls and store everything in the refrigerator.
Method 3 of 3: Enjoy your meal
Step 1. It is ready to be served
Spread this delicious homemade lemon curd on toast, waffles or cookies. You can also use it to make tarts, or simply enjoy it by the spoon.
Advice
- At first, use a whisk to mix the ingredients. When the cream begins to thicken, switch to a wooden spoon to keep stirring.
- Cook over very low heat to prevent lumps from forming.
- When ready, the dough will no longer slip off the spoon.
- Lemon is perfect for this recipe, but it can also be made in other flavors, such as orange, lime or raspberry. They are all delicious and make tea time special!
