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So here’s the good recipe, you want to make homemade lemon curd, that famous smooth lemon cream that brings a little smile just with its bright yellow color? Honestly, it’s not that complicated, even if like me, you’ve sometimes been afraid of missing that balance between tartness and sweetness. I always grate my zest a bit too much, it’s very sharp, but hey, it adds character!
I’ve tested several versions, first whisking the sugar with the eggs, then gently heating the lemon juice to avoid lumps. Sometimes, I forget to take my butter out in advance, so it hardens a bit, which isn’t great, so you’ll see, I really recommend letting it come to room temperature beforehand. Anyway, no need to stress, it’s still a recipe where you have fun too.
What’s cool with this lemon cream is its versatility: you can use it on toast, like a jam, slip it into your cakes, or even enjoy it with a small spoon when no one’s watching. You just have to accept that sometimes it’ll sting the tongue a bit, that’s normal, it’s the lemon playing its part.
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And honestly, the pleasure is seeing that a few simple ingredients create this little tart miracle every time. Come on, let’s start with the ingredient list, then you’ll tell me if you’re as hooked as I am!
Essential ingredients for a creamy homemade lemon curd
- 3 yellow lemons (organic if possible, we want zest without pesticides)
- 3 whole eggs (of quality, it’s the basis of the texture)
- 150 grams of sugar (white or brown, according to your personal taste)
- 100 grams of unsalted butter (taken out to room temperature for easy incorporation)
- 1 tablespoon of cornstarch (to avoid a gluey cooking, and that really makes the difference)
Essential equipment to succeed with your lemon cream
- A heavy-bottomed saucepan (to avoid overheating)
- A manual or electric whisk (personally, I like to whisk by hand, it’s relaxing)
- A bowl (big enough to mix eggs and sugar)
- A fine grater (to collect zest without the white pith)
- A wooden spoon (essential in my opinion to monitor cooking)
- A sieve (optional but helps achieve an ultra-smooth cream)
How to prepare a deliciously smooth homemade lemon cream
Now, here comes the magic of this recipe. First, choose your lemons, and zest them, but be careful not to go too far into the white pith, it’s bitter, trust me, I learned the hard way. Then squeeze them to get about 120 ml of juice.
Next, in a mixing bowl, whisk the eggs with the sugar until the mixture becomes lighter in color. It gives a slightly foamy texture, and that’s where the sweetness starts to infuse.
I know, it’s tempting to pour everything at once, but take a little warm (not boiling, hey) lemon juice to dilute the cornstarch in a separate bowl before adding it to the eggs and sugar, otherwise… lumps guaranteed, believe me!
Slowly pour this mixture into the saucepan with the rest of the lemon juice over low heat. Patience, don’t heat it too much, otherwise, the cream curdles quickly. Keep stirring continuously, that’s a golden rule because otherwise, it sticks and burns.
When the cream starts to thicken — you’ll know because it coats your spoon well — remove from the heat and add the butter in small pieces. Stir again, it melts making your lemon curd incredibly smooth.
If you are a perfectionist like me, a quick pass through a sieve will remove the last small bits, but well, it works without too! Finally, let it cool a little before transferring to a jar.
Ideas for using your homemade lemon curd
- Spread on your morning toasts or afternoon scones
- Fill your fruit tarts for a tangy touch
- Add a layer between two biscuits in your pastry assemblies
- Mix with some fromage blanc for a lighter version
- Make verrines with a bit of crumble and fresh fruits
I love that moment when, once the lemon cream has cooled, you dip the spoon, taste it, feel that little just-right tart burn, and the sweetness of the butter balancing it all. Honestly, it’s a joy, and yeah, it’s to be shared, but sometimes I keep a jar just for myself (I admit I sometimes feel guilty).
Oh, and regarding storage: I keep it in the fridge in an airtight jar, and generally, I consume it within the week. I admit it’s rarely a problem at my place because it goes quickly (my guests are fans too).
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Finally, if the recipe seems a bit too lemony for you, you can adjust the sugar quantity or choose less acidic lemons. But well, lemon curd is a bit of a burst of energy, it’s pampered for a reason!
Source: Lemon Cream – Meilleur du Chef
