Do you know how to Make Lemon Curd? I love lemon curd! You know ? It is a lemon cream whose origin of the recipe is English. It was when I was studying in Great Britain that I came across this delicious recipe that can be enjoyed on toast, pancakes or scones, but also in cakes, as in pies or even in sponge cake.
I really want to try to make a rolled cake by combining this lemon curd and a praline, because according to Cyril Lignac 😉 it goes very well!
Well, the only problem is that I don’t know if I’ll still have my lemon cream but I’ll make it again, it’s so easy. And if it’s good, and if I manage to take pictures before the wrap is eaten, I’ll share it with you.
That’s a lot of ‘ifs’, all this to tell you to go see this very very good and ultra easy recipe! 😉
How to Make Lemon Curd
What are the ingredients you will need to make this delicious lemon curd recipe at home?
- organic lemon
- powdered sugar
The quantities are indicated below, in the detailed recipe.
My tips and tricks for making a great flavored lemon curd.
If you want it smooth, strain the freshly squeezed juice. I also recommend using fresh lemons that you squeeze just as you make your recipe so that the flavors are present.
Cook your lemon curd in a stainless steel pan and not in a non-stick pan, and finally, stir with a stainless steel spoon or a stainless steel whisk, a wooden spoon could absorb the flavors or give other tastes.
And there you have it!
How to Make Lemon Curd
- 1 organic lemon (about 50 ml of juice)
- 70 g powdered sugar
- 1 egg
- 60 g butter
- Wash your lemon then zest using a zester (personally I use a Microplane).Mix the zest with the sugar in a bowl that can fit on a saucepan. Add the egg while beating for a few minutes, until the mixture is frothy.
- Squeeze the lemon to obtain 50 ml of juice and pass the juice through a strainer to obtain a very smooth juice without pulp or seeds. Add the lemon juice to the sugar-egg-zest mixture and whisk again.
- Heat the preparation in a bain-marie, stirring constantly with a whisk for 10 to 15 minutes, until the cream thickens. When the cream holds together, it's ready.
- Off the heat, add the butter cut into small cubes and mix with a whisk until the butter is completely incorporated.
- Transfer the lemon curd to a glass jar, film in contact then close the lid. Leave to cool then keep refrigerated.
You can keep this lemon curd in the fridge for 2 weeks and it also makes a nice gift for people who like homemade. You will be happy…
For the zest I use a Microplane zester that I have been using for a long time and it is the best because it only takes the upper part which contains the flavors. I 100% recommend if you want one and it is durable.
Just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!