Discover how to make the best homemade lemon curd! It's a rich spread blending eggs, lemons, salt, sugar, and butter. Creamy and intensely tart, it's a buttery-sweet delight. Here are answers to common questions asked by home cooks to ensure that your lemon curd turns out perfect every time.
Lumpy curd is mostly because of overcooked egg remnants. Simply pass the curd through a sieve, and if it is still lumpy, blend the curd to ensure smoother consistency.
You can store the curd for up to a week in the refrigerator. For long-term storage, it can be stored for up to three months in the freezer. Before using, defrost it overnight in the refrigerator.
Although it is not a mandatory step, it is recommended as it helps eliminate lemon zest and egg pieces, allowing the curd to have a smoother and silkier consistency.
You can enjoy it as a spread on your breakfast toast, as a filling in your cupcakes or cakes, spread on scones, or simply top your favorite desserts with it.
No. While it's not mandatory, adding lemon zest to your lemon curd isn't essential. However, it's strongly recommended as it enhances the flavor, taking your curd to a whole new level.
If your lemon curd is too runny after cooling, fix it by making a cornflour slurry and mixing it in. Whisk continuously until the curd thickens to achieve the desired consistency.