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#Lemon curd how to#
#Lemon curd free#

So let’s talk about what lemon curd is and why you want it in your life. In fact I have a triple batch of it in my fridge right now! Lemon curd, or any curd for that matter is a regular in my fridge and once you try this recipe it will be in yours too! My family is addicted to this easy lemon curd. This homemade lemon curd recipe has been tested by hundreds of thousands of people and they all rave about how delicious it is. No matter the reason that brought you here, let me start off by saying welcome! You’ve come to the right place. So you’ve come here to find this easy lemon curd recipe.

You’ve had lemon curd and want to try making the best lemon curd recipe for yourself.

#Lemon curd how to#

You have no idea what lemon curd is or how to use it.I suspect you’ve come to this post for one of two reasons. Smooth, creamy and oh so good! 6 ingredients, 25 minutes and you’ll have a tasty treat that will make you happy! This is the most amazing lemon curd you’ll ever eat. My lemon meringue cheesecake is one of the best things I've ever made, same with these lemon meringue popsicles.This creamy Homemade Lemon Curd recipe with ideas on how to use it is addicting. If you are looking for more specific ways to use your curd, you should try my lemon blueberry cake.

#Lemon curd free#

To ensure there is no change to the flavor or texture, thaw the curd in the refrigerator overnight.Īnd because I know some people enjoy making food like lemon curd to give as gifts, I've made FREE jar labels for you! Simply use sticker paper to print them on and cut out. If you would like to freeze your lemon curd, remember to leave headspace in your container for your curd to expand as it freezes. You should store your lemon curd in the refrigerator, and it should keep for about 1 - 2 weeks. It keeps your curd fresh the longest without you even having to properly seal your jars each time. I personally recommend using a canning jar. Stir that into your curd and gently heat the curd. Add a teaspoon of cornstarch and 2 teaspoons of cold lemon juice or water together. You can also use cornstarch to thicken your curd. Continue cooking until you reach that point. You should also see a clear, unmoving line when you drag a finger down the back of that coated spoon. It should completely coat a wooden spoon. If you are still in the process of making the lemon curd, you can cook it a little longer. While you are cooking your curd, it might seem as though it will be too runny, but once you put it in the refrigerator, it will thicken and be nice and spreadable. The first thing to remember is that the curd thickens when it cools. Lemon curd is really simple to make, but sometimes it doesn't come out exactly the way you want.

Eat it by the spoonful (kidding - or am I?).

Turn it into lemon meringue pie or bars.

What I love so much about curd is how versatile it is! There is so much you can eat with your curd. There is always a chance some of the egg did cook, and you also don't want bits of zest everywhere in your curd. Run your spoon around the sides and bottom of the saucepan to prevent anything from sticking and/or burning.Īlways strain your curd before you store it. For the best results, I recommend drizzling it in. Once you've heated your eggs, they should be transferred to the saucepan with the remaining lemon mixture. It can be tricky, especially if it is your first time, so if you have someone around, ask them for a hand whipping the eggs or drizzling in the hot lemon mixture. This should slowly raise the temperature of the eggs without cooking them through.

No one likes scrambled eggs in their curd! You temper the eggs by slowly drizzling hot liquid into the eggs while you stir the eggs. Tempering eggs is slowly heating up your eggs so it does not scramble. Making curd for the first time can seem really intimidating, especially if you aren't used to tempering eggs. You can add a splash of vanilla extract for even more flavor. If you don't like or have dried food-grade lavender around, feel free to omit! I get my lavender from World Market. It is a very subtle lavender flavor and it completely optional. I loved it so much that I knew it needed its own blog post. Lemon curd is by far my favorite and I’ve made a few versions on the blog, but this lemon curd recipe…. Maybe you’ve noticed that with all the curd recipes on the site (see blood orange curd, citrus curd, and pomegranate curd). Possibly the best curd you will ever try. This sweet and bright lemon curd is an easy and irresistible spread that is like tasting a bit of liquid sunshine.