Lemon curd is a delicious spread to put on toast, but also a great ingredient in baking such as for tarts and on pavlova. Slightly sweet with a fantastic lemon zing, it’s easy and delicious!
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To anyone who is British or lived there any length of time, you probably know exactly what I mean by lemon curd. However I know it’s sadly under-known in other places, but that really should change!
It often seems to me that some of the best things in a country’s cuisine, like the romesco sauce I made not so long ago, seem to not really get out of the country they are from. It’s such a shame. Not that the foods that are best known are exactly bad, but there are so many other great things most people don’t get to discover. When it comes to British food, lemon and other fruit curds are up there for me.
Homemade versus store-bought
Lemon curd is one of the most delicious things to spread on your toast, but is also a great ingredient in baking. You can buy ready-made lemon curd in the supermarket, including here. However it doesn’t taste anything like the proper homemade stuff.
I often think it tastes like it has been thickened with cornstarch which is not right, to me. It makes the texture a bit different too. Plus bought lemon curd just doesn’t taste, well, lemony enough to me and often too sweet. I like to make it with just enough, but not too much, sugar so you get the full flavor of the lemon.
Uses for lemon curd
When I say it’s good in baking, I made some lemon almond cupcakes with some in which were incredibly good. It is also good on a pavlova and as a topping in mini tarts, such as my cranberry lemon curd tarts. But even if you don’t get round to baking, it is so quick to make and makes a great addition to yogurt or dabbed on meringues. And, as I say, it’s great on toast, both regular bread and for example cinnamon bread.
I love having some in the fridge for when I feel like having some and so a relatively small quantity like this is just perfect for that. If you are baking with it, you might want to double-up so you definitely have some left over, as you will want to have some!
Lemon curd’s color is so bright and fresh which is just like the flavor as well. Since you only need a few minutes to make it, you’re not exactly losing much by giving it a go. And there’s so much tastiness to enjoy if you do! If you like lemon flavor, it’s the perfect way to enjoy them that bit more.
Looking for more ideas with curds? Try these!
- 1 egg
- 1 egg yolk
- 1 lemon zest ie from 1 lemon
- 1/4 cup lemon approx 1
- 2-3 tbsp sugar to taste
- 3 tbsp unsalted butter 42g, cut into small chunks
- Beat together the egg, egg yolk, lemon juice and zest, and sugar in a small bowl. Add the chunks of butter.
- Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan. Stir regularly as the butter melts then constantly as the mixture starts to thicken.
- It's ready when thick enough to stick to the back of a spoon, around 5min. Remove the lemon curd from the heat and transfer to a jar or other container. Either can using proper canning method, or cover the top of the curd with cling wrap/film until it cools before removing the cling wrap and putting lid on (it needs to be airtight or it will form a skin).
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