Pucker Up! – The Great Lemon Curd Experiment

Easy Lemon Curd

Easy Lemon Curd

Freshly picked lemons from my parent’s tree – what a beautiful gift!  My step Mom Cookie & Dad have some citrus trees that produce the most amazing grapefruit & lemons, & they are always so generous in sharing them with us.  This last batch of lemons went into preparing some wonderful savory dishes, with more left over & just begging to be used!  Making something to showcase these beauties seemed like the right thing to do, & lemon curd would fit the bill!Easy Lemon Curd Because I have never made lemon curd, I began researching recipes, tips & methods until I found an interesting & seemingly foolproof approach.  Since curdling can be an issue, this method boasts a perfect fluffy, satiny-smooth lemon curd.   My sister Jill & I decided to put this method to the test using two completely different recipes; one sugar free, the other with sugar.  One of the recipes used a whole egg/egg yolk combination, the other used only whole eggs.  Both recipes called for completely different methods.  So side by side we  measured, mixed, & cooked our separate recipes, but substituting this new approach.  We noticed a huge difference in the color & texture after mixing & while cooking.  Mine was a creamy light colored curd, hers was more of a bright yellow, translucent curd – similar to what you’d find in lemon meringue pie filling.

Cooking Lemon Curd

Cooking Lemon Curd

So what’s this amazing foolproof method?  It’s very simple – instead of combining the ingredients over the stove-top, the ingredients are mixed before heating as you would if you were baking something.  Using an electric mixer, cream the butter & sugar very well until fluffy.  Then add the eggs, one at a time, mixing each one thoroughly.  Finally, mix in the lemon juice & zest, then continue to beat until light & fluffy.  Transfer the mixture to a saucepan, & heat this mixture over a low heat for about 10 minutes.  The mixture thickens at about 170 F. or just below a simmer.  Cool & refrigerate. What was the final result?  You won’t believe this…they were exactly the same!  They both had that beautiful fluffy, satiny-smooth texture, & they were even the same color. So bottom line…this method is a keeper, & it’s super easy! On a side note, with these two recipes,  we couldn’t tell which one was sugar free & which one wasn’t! Ina Garten’s recipe I Breathe I’m Hungry’s recipe Serve the lemon curd with scones, or as a filling in layer cakes, tarts, cream puffs etc.

Lemon Curd Shortcake Dessert

Lemon Curd Shortcake Dessert

Easy Lemon Curd

Easy Lemon Curd No Canning!

Easy Lemon Curd No Canning!

Easy Lemon Curd

Easy Lemon Curd

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11 thoughts on “Pucker Up! – The Great Lemon Curd Experiment

  1. Hi Jodi, no – it doesn’t need to cure at all. Thanks for asking what/how you eat it…I totally forgot to post one of the pictures Jill sent me, she turned hers into little shortcake desserts. I served mine with biscuit, but you could serve it as a topping with fruit, a filling with tarts, etc.

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