When life hands me lemons, you better believe I’m whipping up a batch of this homemade lemon curd! Today, I’m excited to talk about one of my all-time favourite things: lemon curd. It’s like having a little jar of sunshine that can chase away even the darkest clouds. Seriously, who can say no to that irresistible combo of tangy and creaminess? If you’ve got a soft spot for lemons, you’re in for a real treat with this luscious, velvety, and oh-so-indulgent lemon spread. Trust me, it’s pure lemony bliss!

The Charm of Lemon Curd

You know, lemon curd is kinda like that burst of sunshine on a gloomy day, just when I could use a little pick-me-up. It’s that perfect blend of sweet and tangy, wrapped up in creamy goodness. Imagine the zestiest lemons, the sweetest sugar, a dash of butter, and a few eggs, all coming together to create a thick, silky spread. Whether I’m slathering it on my morning toast or sneaking a spoonful straight from the jar (I’m guilty of that!), lemon curd has this magical way of making even the most ordinary moments feel extraordinary. It’s my little jar of happiness that brings a smile to my face and warmth to my heart.

After you prepare this incredibly simple homemade version, I’m confident you won’t even consider reaching for a store-bought jar anymore. You know what makes homemade lemon curd so insanely good? It’s all about the hidden buttery surprise at the end. Incorporating cold butter near the finish line transforms your curd into a velvety, luxurious delight. It thickens up so nicely. So, the next time you make it, don’t forget that cold butter.

Plus, when you make it at home, you have control over the ingredients, so there are no mysterious additives or preservatives sneaking into your beloved lemony delight. It’s pure, natural, and oh-so-delicious!

Whisking Up Homemade Lemon Curd

I still enjoy good old stovetop cooking for most meals, but when it comes to those trickier tasks like making custards and curds, my trusty sous chef Remy (yes, that’s what my kids named our Thermomix) takes the spotlight. With its automatic stirring and precise temperature control, I can just lean back, relax, and not worry about turning my lemon curd into a kitchen disaster or being tethered to the stove. It consistently comes out silky-smooth and perfect every time!

I like to give my sugar a quick whirl with the lemon zest before diving into the process. It’s totally up to you whether you want to do this step, but when you mix lemon zest with sugar, the sugar acts as an abrasive, helping to release the essential oils and flavour compounds from the lemon zest. It’s a process called maceration, and it lets the sugar soak up those aromatic oils, amping up the lemony goodness in the final curd.

If you’re like me and want your tarts to look as sunny as a perfect summer day, here’s a trick I’ve got up my sleeve: egg yolks! Yep, those golden yolks are like nature’s own little paintbrushes for your pastries. You see, egg yolks are packed with these things called carotenoids, which are responsible for that gorgeous yellow colour. So, the next time you’re whipping up a lemon tart or any other delectable pastry, consider tossing in some extra yolks. It’s like a magic touch that’ll make your desserts not just taste amazing but look absolutely stunning too.

Lemon Curd Troubleshooting:

1. Curdled Texture: The mixture looks curdled or separated. If your lemon curd appears curdled, it might be due to overheating or adding the eggs too quickly. Remove it from heat immediately and try the following:

• Whisk vigorously: Whisk the curd vigorously to try to bring it back together.
• Strain: If whisking doesn’t work, strain the mixture through a fine-mesh sieve to remove any curdled bits.

2. Too Thin: The lemon curd is too thin and runny. If your curd is too thin, it might not have been cooked long enough. To fix this:

• Return to heat: Place the curd back on low heat and continue to cook, stirring constantly, until it thickens to your desired consistency. Be patient, as this may take a few more minutes.

3. Overcooked or Scorching: The lemon curd has a burnt or unpleasant taste. If your curd has been overcooked or scorched, there’s not much you can do to fix it. Unfortunately, it’s best to discard it and start over. To prevent this from happening in the future, use a gentle heat and stir constantly.

4. Too Sweet or Too Tart: The lemon curd is either too sweet or too tart for your taste. Adjusting the sweetness or tartness of your lemon curd is relatively easy:

• For sweeter curd: Add a little more sugar, a tablespoon at a time, and taste until it reaches your desired sweetness.
• For tarter curd: Add more lemon juice, a tablespoon at a time, until it has the level of tartness you prefer.

5. Clumpy Texture: There are small lumps in the lemon curd. If your curd has lumps, it might be due to not whisking the eggs well enough or adding the butter too quickly. You can try these steps to fix it: Strain the curd through a fine-mesh sieve to remove any lumps or bits.

How to Store Lemon Curd:

Storing lemon curd properly is essential to maintain its freshness and flavour. Here’s how to store lemon curd:

1. Refrigeration: Lemon curd should be stored in the refrigerator to keep it fresh. Transfer it into an airtight container or a jar with a tight-fitting lid.
2. Cool Before Storing: Allow the lemon curd to cool completely at room temperature before placing it in the refrigerator. Placing hot curd in the fridge can cause condensation inside the container, which may affect the texture.
3. Seal Tightly: Ensure that the container is sealed tightly to prevent air from entering. This helps maintain the quality and prevents the curd from absorbing any odours from the fridge.
4. Label and Date: Consider labeling the container with the date you made the lemon curd. This will help you keep track of its freshness.
5. Keep Refrigerated: Store the lemon curd in the coldest part of your refrigerator, typically in the back. Avoid placing it in the door, as temperature fluctuations can occur there.
6. Use Within a Reasonable Time: While lemon curd can last for several weeks in the refrigerator, it’s best when consumed within 2-3 weeks for optimal flavour and texture. Over time, it may start to lose its freshness.
7. Check for Spoilage: Before using stored lemon curd, check for any signs of spoilage, such as an off smell, mold, or unusual discolouration. If you notice any of these signs, discard the curd.

Creative Ways to Enjoy It

There are so many delightful ways to use lemon curd. Here are a few ideas to get you started:

1. Spread on Toast: Keep it simple and classic by slathering lemon curd on your morning toast or English muffin. It’s like sunshine on bread!
2. Fill Cakes: Use it as a filling between cake layers. Lemon curd pairs beautifully with vanilla, coconut, or even chocolate cakes.
3. Top Pancakes and Waffles: Drizzle a generous spoonful of lemon curd over your stack of pancakes or waffles for a tangy twist on breakfast.
4. Stir into Yogurt: Mix a dollop of lemon curd into your plain yogurt for a burst of citrusy flavour.
5. Dress Up Scones: Spread it on warm scones fresh from the oven, and suddenly your tea time feels like a royal affair.
6. Make Tarts: Create mouthwatering lemon tarts by spreading lemon curd over a buttery crust. Top with fresh berries for a stunning dessert.
7. Lemon Meringue Pie: Incorporate lemon curd into your homemade lemon meringue pie for a double dose of lemony goodness.
8. Filling for Crepes: Fill delicate crepes with lemon curd and dust with powdered sugar for an elegant and easy dessert.
9. Thumbprint Cookies: Make thumbprint cookies and fill the center with a small dollop of lemon curd for a burst of citrusy flavour.
10. Lemon Curd Bars: Bake lemon curd bars by spreading it over a shortbread crust and baking until set.

So there you have it, friends – making lemon curd at home is as easy as pie. Homemade version? Well, it’s just a whole different level of deliciousness compared to store-bought. So, the next time you’re in the mood for a spoonful of sunshine or want to whip up a lemony dessert that’ll wow your friends and family, give this recipe a try. I promise, it’s worth every zesty moment in the kitchen. Happy curd-making!

Ingredients:

• Zest of 2 lemons
• 1 cup (200g) granulated sugar
• 1/2 cup (125ml) freshly squeezed lemon juice (from about 3-4 lemons)
• 3 large eggs or 4 large egg yolks (if you want more intense yellow colour)
• 4 tablespoons (56g) unsalted butter, cubed
• 1 tsp of salt

Stovetop Instructions:

1. Zest and Juice the Lemons: Start by zesting the lemons to get about 2 tablespoons of lemon zest. Then, juice the lemons to obtain approximately 1/2 to 2/3 cup of lemon juice. Make sure to strain the juice to remove any seeds and pulp. Mix the sugar and lemon zest before diving into the process.
2. Whisk Eggs and Sugar: In a heatproof bowl, whisk together the eggs (or yolks) and sugar and lemon zest mix until well combined.
3. Add Lemon Zest and Juice: Stir in the lemon zest and freshly squeezed lemon juice into the egg and sugar mixture. Mix until it’s a smooth, pale liquid.
4. Cook in a Double Boiler: Place the bowl over a pot of simmering water (creating a double boiler). The water should not touch the bottom of the bowl. Keep the heat on low to medium-low.
5. Add Butter: Gradually add the cubed butter to the mixture, one piece at a time. Stir continuously until each piece of butter is completely melted before adding the next. Keep stirring until the mixture thickens, which should take about 10-15 minutes. You’ll notice it thickening when it coats the back of a spoon and leaves a trail when you run your finger through it.
6. Cool and Store: Once your lemon curd is thickened to your liking, remove it from the heat. Allow it to cool slightly before transferring it into a clean jar or airtight container.
7. Store it in the refrigerator, where it will continue to thicken as it cools.

Thermomix Instructions:

1. Prepare the Lemons: Begin by zesting the lemons to obtain about 2 tablespoons of lemon zest. Then, juice the lemons to yield approximately 120-160ml of fresh lemon juice. Make sure to strain the juice to remove any seeds and pulp. Mix the sugar and lemon zest before diving into the process.
2. Place Ingredients in Thermomix: In your Thermomix mixing bowl, add the granulated sugar and lemon zest mixture, and freshly squeezed lemon juice.
3. Crack the eggs: Crack the eggs or yolks into Thermomix bowl with the other ingredients.
4. Cook and Stir: Set the Thermomix to cook the mixture. Use the thickening function. (Temperature of around 80°C (175°F) and a speed of 3-4). Keep an eye on the mixture as it heats and thickens.
5. Add Butter Gradually: As the mixture begins to heat up and thicken (usually after about 5-7 minutes), start adding the cubed butter gradually, one piece at a time. Allow each piece of butter to melt completely before adding the next.
6. Monitor Thickness: Continue to cook and stir until the lemon curd reaches your desired thickness. It should coat the back of a spoon and leave a trail when you run your finger through it. This process may take 10-15 minutes, depending on your preferences.
7. Transfer and Cool: Once the lemon curd is sufficiently thickened, transfer it into a clean jar or airtight container. Allow it to cool at room temperature before refrigerating. The curd will continue to thicken as it cools.

Your homemade lemon curd is ready to enjoy! Use it as a spread, a filling for desserts, or get creative with how you incorporate this delightful lemony goodness into your foodie adventures!