I also like to use 1 egg and 3 egg yolks. But when the whisking is the hardest part of the recipe, you know you have a keeper.Īll you need to make lemon butter/lemon curd is,įor every 1/2 cup of lemon juice, I use 1/2 cup of sugar (100 g). Homemade lemon curd is easy to make, but you do have to stand over the stove stirring the mixture to prevent egg scrambling. So lemon butter may be the more appropriate term.Įither way, this lemon curd by any other name would taste just as deliciously tangy, creamy and sweet! Plus, this lemon butter/lemon curd is made with butter, and is buttery in taste, and is spreadable like butter too. Lemon curd is more like a custard, as it’s a mixture of lemon juice thickened with eggs. Some don’t prefer the word “curd” to describe lemon butter, because curd implies a set yogurt-like dessert. The names are used interchangeably to describe the same thing – a delicious, spreadable lemon spread. What’s the difference between lemon curd and lemon butter? It’s not as thick as Ina Garten’s recipe, and has that strong lemony tangy flavor, without all the sweetness. My easy lemon curd recipe is a happy medium of these two. I’ve had more hits than misses with this recipe, but I do find that on occasion, I end up with a grainy consistency in my lemon spread (because of the eggs scrambling). It’s more of a high risk recipe because you cook the lemon curd on medium high heat until it thickens to a jelly-like consistency. I’ve tried a number of recipes since then, and especially loved David Lebovitz’s lemon curd recipe. I also like my lemon curd to be thicker than Ina Garten’s recipe. And that’s saying something, because I’ve got a vicious sweet tooth. Making lemon curd is easy! My first attempt at lemon curd was Ina Garten’s recipe many years ago. Or just eating it by the spoon, straight out of the jar works too. Homemade lemon curd slathered on toast is one of our favorite and simple brunch ideas in the weekend, and we often use it to top yogurt and parfaits as well. Lemonade and lemon sherbet are great options, but I also LOVE keeping a jar of tangy, sweet, creamy lemon curd in the fridge at all times in the summer. Tangy, tart flavor of lemon is PERFECT for desserts during summer. Tangy, creamy and sweet, this homemade Lemon Curd is a versatile addition to many types of dessert, and is a summer favorite of mine! Lemon, sugar, eggs and butter are all you need to make this easy lemon curd!
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