Toast, biscuits, and scones call for jams, jellies, and curds. It also makes a wonderful cake filling or topping to a quick bread. You can also use lemon curd in place of jam in tarts or thumbprint cookies. We’re partial to spreading it on toast or stirring it into yogurt for bright spring breakfasts. Once you have your lemon curd, there are so many ways to use it. Cool the curd at room temperature until barely warm then refrigerate until set, about 3 hours. It has a beautiful lemon flavor with a light sweetness, and a incredibly creaminess, like you’re eating the filling from a lemon meringue pie. Allow the curd to cool for 15 to 20 minutes, then stir briefly and cover the surface with a piece of plastic wrap. This keeps our homemade lemon curd bright and light, as opposed to rich and heavy. Our lemon curd is lighter than many recipes you will find, since we use the egg whites as well as the egg yolks.
Or you can divide it up for freezing, canning, or giving away, if you won’t go through that much in a couple of weeks. This is quite easy to use in the 2 weeks that it will stay fresh in the refrigerator. Since lemon curd is so easy to make, our recipe below is for a smaller batch, only 1 cup. It will keep for up to two weeks in the refrigerator, or can be frozen for up to one year. Even when processed, it is best to eat your lemon curd within 3-4 months of making, since it does have eggs and a lower sugar content. Lemon curd can be processed like jams, using water bath canning. Once the eggs are cooked, butter is mixed in to make the curd extra creamy. Lemon curd is made by a simple process of mixing sugar with eggs and lemon juice. More important than the fruit is the process. We’ve even seen fruit curds made from berries as well! You can actually make a fruit curd from any citrus fruit (lime, orange, grapefruit) as well as passion fruit and mangoes. They’re a great way to bring a tastes of spring into the winter months! Now they are grown widely in California, where Meyer lemon season is typically in winter, November through March. These fruits were introduced to the US in the early 1900s from their native land, China. Meyer lemons are a fruit that came about from a cross between a lemon and a mandarin orange. What are Meyer lemons?įor our lemon curd, we’re using Meyer lemons, which are sweeter than traditional lemons.
Lemon curd or lemon cheese, this tasty spread is used like a jam, but is actually closer to a custard in composition because it uses eggs and butter. In Britain, lemon curd is also known as “lemon cheese”. In the 1800s and 1900s in England, lemon curd was a staple on afternoon tea tables to be eaten with toast or in tarts. Let lemon curd bring a bright burst of spring flavor to your morning breakfast! What is lemon curd?Ī sweet lemony spread that tastes quite similar to the filling of a lemon meringue pie. This homemade Meyer Lemon Curd is an easy recipe to make and store.
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