Lemon Curd Recipe

What type of lemons are best for making lemon curd?

The choice of lemons is quite flexible for preparing an excellent lemon curd. You can use any type of lemon or citrus fruit, as the result will always be spectacular.

Ideal characteristics

• The lemon peel must be in good condition, as the essential oils that provide aroma are found in the skin. This will ensure that the flavor and aroma are intense and balanced.
• Only use the yellow part of the peel, never the white part, as this can give a bitter taste to the preparation. It's important to be careful when grating to obtain only the outer part of the lemon.

Recommended types of lemons

• Traditional yellow lemons
• Green lemons (lime/lemon)
• You can even use other citrus fruits such as:
  • Lime
  • Mandarin
  • Blood orange

Required amount

For a standard recipe, you need approximately:

• 3-4 medium lemons to obtain 150-180ml of juice. It's important to squeeze the lemons just before preparing the recipe to maintain all their properties.
• The zest of 1-2 lemons, depending on size. Make sure to zest the lemons before squeezing them, as it will be easier to obtain the zest.

With these tips on lemon selection, you're ready to start preparing a delicious homemade lemon curd.

The secrets to achieving a perfect silky texture

Once you've selected the right lemons, it's essential to know the precise techniques to achieve that silky texture that characterizes a good lemon curd. The key to achieving a perfect lemon curd lies in several critical points of the process:

Mise en place

• All ingredients must be at room temperature to prevent the mixture from curdling during cooking. This is especially important with eggs and butter.
• Weigh and measure all ingredients precisely before starting, as the balance between them is crucial for the final texture.

Initial preparation

• Carefully separate the yolks from the whites, ensuring no white remains in the yolks. The fat from the yolk is essential for the emulsion.
• Have the butter cut into small, uniform cubes so it incorporates evenly at the end.

Blanching technique

• Mix the yolks with sugar before cooking, this protects the egg proteins and prevents lumps from forming. This technique also helps create a stable emulsion.
• Rub the sugar with the lemon zest to release the essential oils and enhance the flavor. This step is crucial for achieving an intense and natural aroma.

Temperature control

• Cook over low to medium-low heat to prevent the eggs from cooking too quickly. Gradual heating is essential for a smooth texture.
• The ideal temperature is between 165-170°F for a more liquid consistency, or 180°F for a thicker texture. Using a thermometer ensures perfect results.
• Never let the mixture boil. Excess heat can cause the eggs to coagulate and ruin the texture.

Cooking process

• Whisk constantly during cooking to prevent lumps. Continuous movement ensures even cooking.
• The cream is ready when it coats the back of a spoon without running off quickly. This classic test never fails.
• If you don't have a very low setting on your stove, it's better to use a bain-marie. This method provides more controlled and uniform heat.

Perfect finish

• Strain the hot mixture through a fine sieve to remove any bits of cooked egg or zest. This step is crucial for a velvety texture.
• Incorporate the cubed butter while the mixture is hot. Butter adds shine and an incomparable silky texture.
• Cover with plastic wrap directly on the surface while cooling to prevent a skin from forming. This ensures a perfect texture until serving time.

Ingredients

After learning the secrets for a perfect texture, it's time to gather all the necessary ingredients to prepare a delicious traditional lemon curd. Each ingredient plays a fundamental role in the recipe:

1. Lemons: 3-4 medium. The star ingredient that provides the characteristic citrus flavor and acidity, we'll need both the juice and zest.
2. Eggs: 4 whole eggs or 6 yolks. They provide structure and creaminess, while acting as a natural thickener.
3. Sugar: 200 grams + 2 tablespoons for rubbing with the zest. It balances the lemon's acidity and helps preserve the cream.
4. Unsalted butter: 113 grams. It adds shine, smoothness, and a silky texture to the final product.
5. Salt: 1/4 teaspoon. It enhances all flavors and balances the sweetness.

How to make homemade lemon curd step by step

Now that we know the necessary ingredients and secrets for a perfect texture, let's prepare this delicious lemon curd step by step, following every detail to ensure exceptional results.

Step 1: Initial preparation

• Zest 3-4 lemons, making sure to get only the yellow part. The zest should be very fine to better release the essential oils and avoid large pieces.
• Squeeze the lemons to obtain 180ml of juice, strain it to remove pulp and seeds. Freshly squeezed juice guarantees the best flavor.
• Cut the 113 grams of butter into small cubes and leave at room temperature. This will facilitate its incorporation and prevent lumps.

Step 2: Blanching technique

• Mix 6 egg yolks with 200 grams of sugar in a heat-resistant bowl. Beat vigorously until the mixture becomes lighter and thicker.
• Incorporate the lemon zest with the 2 extra tablespoons of sugar and rub with your fingers. This step is crucial for releasing essential oils and enhancing flavor.
• Add the strained lemon juice and 1/4 teaspoon of salt, mixing gently. The mixture will appear curdled, but this is normal.

Step 3: Cooking process

• Place the bowl over a bain-marie with barely simmering water. The water should not touch the bottom of the bowl to avoid overheating the mixture.
• Whisk constantly in figure-eight movements, scraping the bottom and sides well. This continuous movement prevents the eggs from curdling.
• Maintain the temperature between 165-170°F, cooking until the mixture thickens and coats the back of a spoon without running off.

Step 4: Incorporating the butter

• Remove from heat and immediately strain the mixture through a fine-mesh sieve. This will remove any bits of cooked egg or zest.
• Add the butter cubes gradually, whisking after each addition. The butter must be completely incorporated before adding more.
• Continue whisking gently until the mixture is shiny and homogeneous. The texture should be silky and lump-free.

Step 5: Cooling and storage

• Pour the lemon curd into a clean, dry container. The surface should be smooth and shiny.
• Place plastic wrap directly on the surface to prevent a skin from forming. Make sure the wrap touches the entire surface.
• Refrigerate for at least 2 hours until completely cold and thick. The lemon curd will continue to thicken as it cools.

Congratulations! You've prepared an authentic homemade lemon curd. Now you can enjoy this delicious cream that will keep perfectly for two weeks in the refrigerator, as long as it's well covered.

The best tricks to prevent lemon curd from curdling

After learning the step-by-step preparation process, it's essential to master these key tricks to prevent our cream from curdling and achieve a perfect texture.

Temperature control

• The ideal temperature must be maintained between 165-170°F, never exceeding 185°F as the mixture will inevitably curdle.
• It's preferable to use a bain-marie with barely simmering water, maintaining a very gentle simmer.
• The bowl should never touch the water to avoid overheating.

Mixing technique

• Whisk constantly in figure-eight movements, scraping the bottom and sides of the bowl well.
• Mix all ingredients except the butter at the beginning, which will be added at the end.
• If after 10 minutes it hasn't thickened, you can slightly increase the heat, but very carefully.

Cooking process

• The cooking should be slow and gradual, without rushing or high temperatures.
• Remove from heat when the mixture coats the back of a spoon without running off quickly.
• Immediately strain the mixture through a fine-mesh sieve to remove any bits of cooked egg.

Following these tricks and paying special attention to temperature, you'll achieve a perfect and silky lemon curd. Remember that patience is key in this process.

Some techniques to fix a lemon curd that's too liquid

If your lemon curd turned out too liquid, don't worry. There are several effective techniques to fix it:

Reheating the mixture

• Place the mixture in a saucepan over medium-low heat and whisk constantly until it reaches 170°F. The texture will start to visibly thicken.
• Maintain the temperature between 170-175°F for several minutes, stirring continuously. In some cases, this may take up to 30 minutes.

Adding an extra yolk

• Beat an egg yolk in a small bowl and temper it by slowly pouring in some of the hot mixture while whisking.
• Incorporate this tempered mixture into the lemon curd and cook for an additional 5-10 minutes, whisking constantly.

Using cornstarch

• Mix 1 teaspoon of cornstarch with 1 tablespoon of water until completely dissolved.
• Slowly incorporate this mixture into the liquid lemon curd while whisking.
• Cook for an additional 5 minutes over medium-low heat.

Important tips

• Use a thermometer to ensure the correct temperature.
• Don't stop whisking while reheating to prevent lumps from forming.
• Check for the right consistency using the back of a spoon: when you run your finger through it, it should leave a clean path that doesn't fill in.

Creative ways to use lemon curd

After preparing this delicious lemon cream, here are various ways to make the most of it in different preparations:

Pastry fillings

• Fresh berry tartlets to create a perfect flavor contrast, decorated with fresh mint leaves for an aromatic touch.
• Cupcakes and muffins with a lemon heart, inserting the cream after baking and decorating with buttercream on top.
• Between cake layers to create cakes with a special citrus touch, ideal for special occasions or elegant snacks.

Breakfast and snacks

• Toast with lemon curd, a delicious alternative to traditional jam, especially with freshly baked thick-cut bread.
• Freshly baked scones accompanied by this English cream, perfect for British-style tea time.
• Greek yogurt parfaits with a lemon curd base and lemon zest, a light and refreshing dessert.

Elegant desserts

• Base for cheesecakes, providing a fresh and acidic flavor that perfectly contrasts with the creaminess of the cheese.
• In parfait glasses, alternating layers with crushed cookies and whipped cream, creating a beautiful and delicate dessert.
• As a filling for macarons for a sophisticated touch, ideal for dessert tables and special celebrations.

Accompaniments

• As a sauce for vanilla ice cream or yogurt, adding a refreshing citrus touch to the dessert.
• To accompany fresh fruit skewers, creating a perfect contrast between sweet and tart.
• Mixed with mascarpone to create a smoother cream, perfect for fillings and toppings.

Puff pastry and doughs

• Mini puff pastry tartlets with lemon curd and fresh fruits, decorated with a touch of powdered sugar.
• Filled crepes or crepe cake with alternating layers, an elegant option for special snacks.
• Sandwich cookies filled with this cream, perfect for serving with tea or coffee.

How to properly store lemon curd and its shelf life

After preparing our delicious lemon curd, it's essential to know the different storage methods to maintain its quality and flavor for longer. It's important that the cream is completely cold (40°F/4°C) before storing:

Refrigerator storage

• In a clean, airtight container, lemon curd can last 1 to 2 weeks in refrigeration, maintaining a constant temperature of 40°F (4°C).
• If the container is properly sterilized, it can be preserved for up to 4 weeks in perfect condition, as long as it's kept in the coldest part of the refrigerator.
• It's important to keep it always covered and refrigerated because it contains egg in its composition, avoiding sudden temperature changes.

Vacuum sealing

• For longer preservation, it's necessary to sterilize the jars and the product, ensuring all utensils are perfectly clean.
• The process involves submerging the sealed jars in boiling water for 15 minutes, making sure the water completely covers the jars.
• With this method, lemon curd can last up to 3 months, provided it's kept in a cool, dark place.

Freezing method

• Lemon curd can be frozen for up to 3 months, making sure to leave space in the container for expansion.
• To thaw, transfer from freezer to refrigerator 24 hours before use, avoiding thawing at room temperature.
• Once thawed, it must be consumed in the following days and never refrozen.

Additional tips

• Cover with plastic wrap directly on the surface while cooling to prevent a skin from forming, ensuring total contact.
• As days pass, the cream gains flavor, so it can be prepared 2-3 days before using it to obtain a more intense flavor.
• It's recommended to use clean and dry glass containers for storage, avoiding any type of moisture.

Frequently Asked Questions

Q: Why does lemon curd curdle?

A: Lemon curd curdles when the temperature is too high (above 185°F) or when cooking happens too quickly. To prevent this, it's essential to maintain low heat, whisk constantly, and preferably use a bain-marie. The key is to maintain a constant temperature between 158-167°F throughout the cooking process.

Q: Can you make lemon curd without eggs?

A: Yes, it's possible to make lemon curd without eggs by using alternative thickeners like cornstarch or agar-agar. This version requires butter and plant-based milk to maintain creaminess, although the flavor and texture will be slightly different from traditional lemon curd.

Q: How long does lemon curd last in the fridge?

A: Homemade lemon curd, stored in an airtight container, can last up to two weeks in the refrigerator. The high acidity of the lemon and sugar content act as natural preservatives, although it's recommended to consume it in the first week for the best flavor.

Q: How do I know when lemon curd is ready?

A: Lemon curd is ready when it coats the back of a spoon without running off quickly and reaches a temperature between 158-167°F. The mixture should have a thick but smooth consistency, and will continue to thicken as it cools. It's important to strain it immediately after removing it from the heat to ensure a perfect texture.