Lemon Curd is a wonderfully delicious, sweet and tart treat that has a myriad of uses. I use it primarily to go with Scones. But I also use it fill in tart shells, as a layer in between layers of cake, on top of Strawberry Shortcake, in mini puff pastry shells topped with a dollop of Devonshire Cream, and so much more. Just be creative. Whatever might sound good with a sweet and sour lemon flavor, go ahead and try it.
Cooking Lemon Curd can be a little tricky, but if you pay attention to it, you’ll end up with the perfect consistency of lemon curd. You have to temper the eggs so they don’t curdle. The trick is to be patient. 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. Or, you can strain it to get the egg white bits out, but this will take awhile as the curd itself will be thick.
You can also keep this curd for a long time by preserving it in canning jars. You actually don’t have to “process” it if your jars and clean, sterilized, and HOT when you put the hot curd in the jars. Make sure you fill the jars to within about 1/4″ of head space before you put the lids on. Close the lid tightly and let them cool on a cloth on the counter until they come to room temperature, then refrigerate them. If you hear the lids “pop” they have sealed properly. I keep them in the refrigerator, even though they may be safe to keep on the counter, I just prefer to take that extra precaution since they do have eggs and butter in them.
At any rate, this is the best Lemon Curd I have ever had, and I’ve been making it for well over 30 years. People rave about it every time I serve it at a tea party. You will LOVE it! Enjoy!
CLICK HERE to watch me make this Lemon Curd and Devonshire Cream LIVE!
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FAQs
If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled.
How long does store bought lemon curd last? ›
Once opened, a jar of lemon curd should be refrigerated and used within six months for best quality, according to the folks at the J.M. Smucker Co., maker of the Dickinson's brand of lemon curd. Unopened, the jar should have a best-if-used-by date on the label that you should follow.
Why is lemon curd 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'.
Where is lemon curd popular? ›
Lemon-meringue pie—made with lemon curd and topped with meringue—has been a popular dessert in Britain, Canada, Australia, and the United States since the nineteenth century. Lemon curd can also have whipped cream folded into it for such uses as filling cream puffs.
How do you know when lemon curd is set? ›
Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).
How do you make lemon curd set faster? ›
The lemon curd will thicken as it cools it's really important to cool it completely before using it to fill cakes or it won't be the right consistency. Cold butter will help cool the curd and set it more quickly. The curd will set completely in the fridge.
How do I know if lemon curd has gone bad? ›
Additionally, a sour or off smell is a good indicator that it has turned bad.
How do you eat Trader Joe's lemon curd? ›
Slather it on toast or stir it into yogurt. Drizzle it on pancakes, or ice cream, or cheesecake. If you want to get fancy, whip up some heavy cream and fold it into the Lemon Curd for an almost-effortless tart or layer cake filling worthy of a royal afternoon tea.
Is Dickinson's lemon curd discontinued? ›
About Us. Dickinson's Family fruit spreads brand has been discontinued and is no longer being sold.
What do you eat lemon curd with? ›
As a topping, lemon curd is the perfect complement for everything from scones and pancakes to cheesecake and ice cream. It also works well as a filling — consider using it in crepes, pastries, tarts, or in between cake layers. Of course, we wouldn't judge you if you ate it with a spoon.
If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.
Why does lemon curd taste eggy? ›
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.
What is the best lemon curd to buy in the US? ›
The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.
Should you refrigerate lemon curd? ›
Store the curd: Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.
Where can I find lemon curd in the grocery store? ›
It's kept in jars and sold in the jam aisle of the supermarket. Yet technically, lemon curd is more of a thick custard than a traditional preserve.
What can I do if my lemon curd won't thicken? ›
To thicken it, whisk an egg yolk in a small bowl. Use a ladle to scoop up a small amount of the warm, liquid curd and slowly drizzle it into the egg yolk while whisking constantly. Then pour this mixture back into the pan with the curd.
Why is curd not setting? ›
Improper Temperature: Temperature plays a crucial role in curd formation. If the milk is heated to a temperature that is too high, it can kill the beneficial bacteria in the starter culture, preventing proper fermentation and curd formation.
Why is my lemon tart not setting? ›
If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough. It should be nicely thickened when you pull it off the stove.
Can you set lemon curd in the freezer? ›
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.
