Lemon curd is a popular condiment for afternoon tea and is used similarly to jam or custard. It is a sweet, tangy topping with a strong lemon taste (much stronger than, say, a lemon custard). Lemon curd's texture is smooth and silky, similar to a very smooth, creamy custard, and thick enough to be spread on scones and other foods.
In Britain, lemon curd is also known as "lemon cheese," and other fruit curds are known as "[name of fruit] cheese."
What's in Lemon Curd?
Traditionally, lemon curd is made with the zest and juice of Meyer lemons. Meyer lemons are a crossbreed between regular old lemons and either Mandarin or regular oranges, and they give lemon curd a distinctive flavor.
However, lemon curd can also be made with regular lemons, and other types of fruit curds can be made with citrus fruits like limes (lime curd), tangerines (tangerine curd), oranges (orange curd), or with other fruits, like passion fruit, berries or mango.
Traditionally, lemon curd also includes egg yolks and sugar. Some recipes also include egg whites and butter.
Commercial lemon curds may also include thickeners (such as cornstarch; these dilute the flavor and quality of lemon curd), preservatives, colors, and flavorings.
How Is Lemon Curd Used?
Although it's most often used as a scone topping, lemon curd is surprisingly versatile. It's also used on cakes, cupcakes, bread, muffins, pancakes, crumpets, waffles, cream puffs, tarts, and cookies, and is the lemony filling found in lemon meringue pies.
Since lemon curd has such a strong taste, it is not usually eaten on its own.
How Long Does Lemon Curd Keep Fresh?
The downside to lemon curd is that it doesn't keep fresh as long as jam does. When you make a batch, you'll need to use it up quickly—ideally within a week or two.
Luckily, the homemade lemon curd is not only versatile, but far better than the store-bought varieties, so it's easy to use up quickly.That said, there are two ways around its short shelf-life.
- Freeze it, which can stretch its shelf life for up to a year, and (surprisingly) does not impact its texture.
- "Can" it, so it can keep good for three months or so in the fridge(yes, really—not on a shelf).
Both work well, but freezing is easier, and it keeps lemon curd fresh longer, so if you have space in the freezer, go for it!
Lemon Curd Recipes
The basic method for making lemon curd is simple:
- Zest and juice lemons.
- Cook with beaten egg yolks and sugar in a double boiler, stirring often, until thick and smooth.
- Cool and enjoy.
However, the variations on how to make lemon curd are infinite!
FAQs
The flavor also mellows a bit as it refrigerates. It's quite sour at this point but it gets creamier as it refrigerates. You can refrigerate the lemon curd for 1-2 weeks, OR freeze it for a few months.
Why won't my lemon curd thicken? ›
Problem: My Lemon Curd is Too Runny
- To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. ...
- Alternatively, heat the curd until it's warm to the touch, then remove from the heat and whisk in another few tablespoons of butter.
Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.
What is lemon curd good with? ›
There are so many ways to eat lemon curd. You can use it to fill cakes, cupcakes, and crepes, or spread it on toast, muffins, crumpets, make lemon bars, lemon tart, etc. What is lemon curd made of?
Why did my lemon curd turn green? ›
Let's peel back the layers of this zesty enigma. It all comes down to chemistry. Lemon juice, a primary ingredient in lemon curd, is rich in citric acid. When this acid comes into contact with certain metals, notably copper or aluminum, a chemical reaction occurs.
How to tell if lemon curd has gone bad? ›
Additionally, a sour or off smell is a good indicator that it has turned bad.
Why did my lemon curd scramble? ›
But WHY did the Lemon Curd scramble? I learned that day, based on the scientific fact that eggs do not curdle when cooked in the presence of starch, and because Lemon Curd has no starch (such as flour or cornstarch), it will curdle when the eggs get too hot.
Why does lemon curd go grainy? ›
Avoid Over-cooking The Curd
Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.
Why is my lemon curd so sour? ›
Either the mixture wasn't constantly stirred and the egg yolks got cooked on the bottom of the pot. Or, the entire mixture was cooked too much and reached close to the boiling point. You can try to strain it out, but it might have an eggy aftertaste. My lemon curd is too sour.
Can lemon curd sit out overnight? ›
In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.
Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.
Why does my lemon curd have white bits? ›
If you have your heat too high you will curdle your eggs and have white bits in your curd. If you do, don't worry too much about it, you can still eat it as is, and you won't really notice a difference in the flavor, you just won't have that perfectly smooth texture.
How long is homemade lemon curd good for? ›
Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.
Should you freeze lemon curd? ›
Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use.
Why is it called lemon curd? ›
'Lemon Curd' is originally English in origin dating back to the early 1800's. The recipe back then was rather literal — lemon acidulating cream to form curds then separated from the whey through a cheesecloth. Long time Cottage Delight fans may remember our Lemon Curd as 'Lemon Cheese'.
How do you store lemon curd in the fridge? ›
Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months.
How do you know if homemade curd has gone bad? ›
Excessive clumping or curdling: yogurt should have a smooth texture, so a clumpy or curdled consistency is a sign of spoilage and a tip-off to throw the yogurt away. Excessive liquid: Yogurt typically has a small amount of liquid on its surface (which can be poured off if preferred).
What is the shelf life of curd? ›
Upto 5 days and 11 days dahi could be stored at room temperature (24°C) and refrigeration temperature (7°C) was in good condition with acceptable quality respectively. ... Products like yoghurt are known more for their therapeutic significance than nutritional value [11] .
