How does the lemon curd set without gelatine or similar?

In short and very basic terms, lemon juice is acidic which denatures the proteins in the eggs. This allows the proteins to form strong bonds with one another which creates the thick texture.

What can I make with lemon curd?

You can use it on this lemon meringue tower, lemon meringue tart or lemon meringue cheesecake . It’s also delicious with perfect scones , on classic pancakes , or even on toast. You could also use it sandwiched between cakes instead of jam like in this white chocolate raspberry cake - you could make it a white chocolate and lemon cake!

What can I make with leftover egg whites?

Try these lemon meringues as it goes perfectly with the lemon curd. Otherwise, try a pear and chocolate pavlova . A rich chocolate mousse is another favourite. Otherwise, they freeze well if you aren’t sure what to make just yet.

How can I store lemon curd?

Transfer to a jar and allow to cool. Cover with lid then it can be stored in the fridge for up to 1 week.

Can I freeze lemon curd?

Cool and transfer to an airtight container or freezer bag. Freeze the lemon curd for up to 1 month. Defrost fully in the fridge before using.

Can I make lemon curd ahead of time?

Yes, it keeps well in the fridge for at least a week. Use it from the jar however you need it. It may keep longer than a week, if it looks good and smells good, it's still fine!

Easy Lemon Curd

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Tangy, creamy and delicious lemon curd is one of those kitchen classics that once you’ve mastered, you’ll never want to buy it again.

Author: Margie Nomura
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Makes one 300ml jar 1x
Category: Baking
Method: Stove
Cuisine: English
Diet: Vegetarian

Ingredients

Scale

100g caster sugar
2 large lemons
5 large egg yolks, at room temperature
80ml lemon juice
60g unsalted butter, diced
Pinch of salt

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Instructions

In a large heat-proof glass or ceramic bowl, mix together the sugar and lemon zest using your fingertips. Rub together until clumpy and totally mixed. Using your fingertips to mix together the sugar and lemon zest releases the citrus oil that is held in the zest which makes it even more lemony. Add the egg yolks and, using a rubber spatula or silicone whisk, whisk until thickened, pale and slightly foamy.
In a large saucepan, heat the lemon juice over medium-high heat until it just comes to a boil. Remove from the heat and gradually pour over the foamy lemon-sugar egg whites, whisking constantly until all the lemon juice has been added.
Return the lemon-egg mixture to the saucepan and cook over low heat, stirring constantly until thickened enough to coat the back of a spoon - this should take around 5 minutes. Make sure you keep it over a gentle, low heat and stir constantly - if you leave it or let it boil, you will end up with a peculiar lemon scrambled egg yolk situation (not what we are looking for!).
Once it has thickened, remove from the heat and gradually add the butter and a pinch of salt. Stirring to ensure it is fully melted and incorporated. Strain through a fine sieve (optional) then pour into a jar and leave to cool completely before covering and chilling in the fridge.

Notes

Scroll up for an easy step by step guide on how to make lemon curd.

To store: The lemon curd can be stored in the fridge for up to 1 week.

To freeze: You can freeze the lemon curd for up to 1 month. Defrost fully in the fridge before using.

Gentle heat: make sure you keep the curd over a gentle heat and whisk constantly. Otherwise, you will end up with lemon scrambled eggs!

Straining the curd: optional but I like to strain the curd through a sieve once done to make sure it’s really silky smooth. If you have a plastic mesh sieve, this is ideal over a metal one.

Metal-free equipment: when making the lemon curd, try to avoid using metal kitchen equipment. I find it gives the lemon curd an odd metallic taste. Use a glass or ceramic bowl and a plastic/silicon spatula or whisk. Use a cast iron or enamel pan.

Covering: If chilling in the bowl until later for a separate recipe, cover with clingfilm directly on the surface of the curd. This stops any skin forming over the top of the curd which can make it lumpy (although doesn’t spoil the taste, it’s still delicious!)

Find it online: https://desertislanddishes.co/easy-lemon-curd/