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Perfect Lemon Curd Recipe!

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     Curd is a dessert spread and topping usually made with citrus fruit, such as  lime, orange, tangerine or especially lemon.

      In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities became possible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.

      In this post we are going to give you the perfect lemon curd recipe which is adapted from Cupcake Jemma's Lemon Curd Recipe video. We tried many recipes and we decided that this is the perfect lemon curd recipe! Here it is!

     Ingredients
  • 110 ml lemon juice (approximately 2-3 lemons)
  • 110 ml sugar (1/2 cup)
  • 5 egg yolks + 2 whole eggs
  • Zest of a lemon
  • 4 tbsp. butter


    Instructions
  1. Begin by filling a saucepan 2-3 inches with water and bringing to a simmer while preparing the rest of the ingredients.
  2. Chop the butter into cubes and place on a plate and put in the fridge.
  3. Whisk the eggs, egg yolks, lemon zest, lemon juice and sugar in a heat-safe bowl.  You can use glass or metal.
  4. Place the bowl over your simmering pan that's on the stove. Make sure your bowl doesn't touch the water. You are now using the so called Bain-Marie or Double Boiler technique to slowly thicken your eggs.
  5. While keeping the water simmering gently, constantly whisk the contents in the bowl that is suspended above the water. It will take about 5 minutes but soon you will notice that the eggs will turn a pale yellow color and begin to thicken.
  6. When it's been about 5 minutes and the custard is thick and pale yellow, take the bowl off heat, and immediately whisk in your chopped cold butter.
  7. When the butter is all incorporated, push the curd through a sieve to get rid of any egg particule or zest.
  8. Enjoy your Lemon Curd! You can eat with a spoon directly, spread on a toast or make a lemon cheesecake!

     Cook & Sew Special Tip: If  you want to use food  coloring, make sure that to dissolve all the food coloring in the lemon juice before starting.



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