This traditional lemon curd recipe is a delightful blend of tangy and sweet, perfect for adding a zesty kick to your favorite treats. Whether you're spreading it on toast or using it as a cake filling, this homemade version is a step above the rest.
The magic of this recipe starts with sugar, providing the sweetness that balances the tart citrus. Next, unsalted butter adds a rich, creamy texture and a subtle savory note. The lemon zest is where the aromatic oils reside, intensifying the lemon flavor. Freshly squeezed lemon juice is essential for that zingy taste, so skip the bottled stuff if you can. Eggs are the backbone here, thickening the curd and giving it a silky smoothness. Finally, a pinch of salt elevates all the flavors, rounding out the taste beautifully.
This lemon curd is a fantastic addition to your breakfast table; spread it on warm scones or fresh croissants for a luxurious treat. It also makes an excellent filling for layer cakes or a topping for yogurt parfaits. For a refreshing dessert, swirl it through vanilla ice cream and enjoy a homemade lemon gelato.
Start by creaming together the sugar and butter in a medium-sized saucepan. Use a wooden spoon or a spatula to blend them until you have a smooth, creamy mixture. This might take a few minutes, but it's worth the effort to get it just right.
Once your sugar and butter are perfectly combined, it's time to add the lemon zest and juice. Stir them in gently, ensuring everything is well incorporated. The mixture will start to smell amazing, and that's when you know you're on the right track.
Now, grab your whisk and start adding the eggs one at a time. Make sure each egg is fully mixed in before you add the next. This step is crucial for preventing the eggs from curdling when you cook the mixture.
With all the eggs whisked in, sprinkle in the salt and give it one last stir. Place the saucepan over medium heat and start cooking the mixture. Keep stirring constantly to avoid any lumps or sticking. You'll know it's ready when it thickens and coats the back of your spoon, which should take about 8-10 minutes.
Once thickened, remove the saucepan from the heat and strain the mixture through a fine-mesh sieve. This step catches any bits of cooked egg that may have formed, ensuring your curd is perfectly smooth and luscious.
Let the lemon curd cool to room temperature before transferring it to jars or containers. This cooling period lets the flavors meld beautifully.
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