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Fresh Lemons- I used regular lemons, but if you want a more mild flavor, go for Meyer lemons.With just a few simple ingredients you will be on your way! It holds well in the fridge for several weeks and can even be frozen! So this can be made well in advance. I simplified the process as much as I could! I mean curd is a little time-consuming, but not for what you get out of it! Some recipes call for a double boiler, but this isn't one of them. This is sweetened, don't worry, but it isn't too much! This is a lemon lovers recipe. While I like these recipes, I actually like a more tart curd. Some recipes produce a really sweet curd. Yes, please! It is really versatile and really good. Or let's talk about this for an ice cream topping.how about drizzled on an angel food cake? It is also a great tart filling tart or lemon pie. Or even a curd to fill macarons or cookies with. These are great for certain things, but a lot of times you need a thicker curd. What Makes This Lemon Curd So Good?Ī lot of recipes for lemon curd produce a thinner curd. I will teach you all the tips and tricks for getting the perfect lemon curd. Store: Transfer to jars or airtight containers and store in the fridge for up to 2 weeks or freeze for up to a year.If you love lemon curd but are looking for a thicker version than what you normally make, let me share this dish with you! The Best Thick Lemon Curd has it all! Thickness, flavor, and consistency.Let the lemon curd rest for 15 minutes at room temperature. Strain the lemon curd through a sieve into a bowl. Strain & Rest: Remove the saucepan from heat.It should have the consistency of pudding. Continue whisking until mixture thickens and coats the back of a spoon, about 10 minutes. Add Butter: Add the butter cubes to the saucepan.Continue whisking until well incorporated. Add Lemon: While whisking add the lemon juice, lemon zest and pinch of salt.Over medium heat, whisk until fully combined and smooth. Cook Eggs: Add the eggs and sugar to a medium saucepan.If you’re using salted butter, skip the salt. Butter – Cut into cubes, I always use unsalted to control the sodium.Salt – Just a pinch of salt for balance.We are using both the lemon juice and lemon zest from about 4-5 lemons. Lemons – You want fresh lemons for this, it makes all the difference.Sugar – Plain granulated is all you need!.Eggs – I like using large eggs at room temperature.It’s smooth, it’s luscious, it’s brightly flavored and it’s about to become a staple in your home. The list goes on and on about why this recipe is exquisite! You’ll need just 5 ingredients, one pan, and less than 30 minutes of your time. Extremely Versatile – Can Be Used For A Plethora Of Dishes.Can Be Made In Advance – Freezer Friendly.Requires A Short List Of Kitchen Staple Ingredients.It doesn’t get much simpler than that! Why You’ll Love Lemon Curd If you’re a lemon head like me, you’re going to want to add this recipe to your repertoire! You only need 5 ingredients to make delicious homemade lemon curd: eggs, fresh lemons, sugar, salt, and butter, most of which you most likely have on hand already. 5 ingredients and 25 minutes is all you need for this easy homemade Lemon Curd! This recipe is perfect for a variety of baked goods such as pies, pancakes, waffles, scones, on top of cakes and cookies.