Lemon curd is a tart, thickened lemon sauce that is typically made with butter, sugar, eggs, and lemon juice. It’s often used as a filling for cakes or tarts, or as a spread on toast or scones. In this blog, I will share with you a Ina Garten Lemon Curd Recipe that is extremely delicious. This recipe is super easy to make and yields a delicious, tangy sauce that is perfect for all your baking needs.
This recipe for Ina Garten’s Lemon Curd is the perfect way to add a tart and sweet touch to your favorite desserts! Made with fresh lemons, sugar, and eggs, this curd is thickened on the stovetop until it’s smooth and creamy. Spoon it over pancakes or waffles, use it as a filling for pies or tarts, or simply enjoy it on its own with a spoon!
How To Make Ina Garten Lemon Curd
This recipe from Ina Garten is my absolute favorite and always turns out perfectly. The result is a smooth, creamy curd that’s packed with flavor. And while it takes a bit of time to cook, the hands-on time is actually quite minimal. I love to use it as a filling for tartlets, as a topping for pancakes or waffles, or even just eating it by the spoonful! So if you’re looking for a delicious way to use up those extra lemons, give Ina Garten’s lemon curd a try.
Ingredients
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter
4 extra-large eggs
1/2 cup lemon juice
1/8 teaspoon kosher salt
Step By Step Instructions To Make Ina Garten Lemon Curd
Step 1
Peel 3 lemons using a carrot peeler, taking care to avoid the white pith. Place the zest in the food processor fitted with the steel blade. Then add the sugar and pulse until the sugar has been finely minced with the zest.
Step 2
Add the sugar and lemon mixture to the butter and cream together. Add the eggs one at a time, followed by the lemon juice and salt. Combine all ingredients.
Pour the mixture into a two-quart saucepan and cook over low heat, stirring constantly, until thickened. In order for the lemon curd to thicken, it needs to reach around 170 degrees F, or about just below the simmering point. Cool or refrigerate after removing from the heat. Enjoy!
We hope you enjoyed this recipe for ina garten lemon curd. Lemon curd is a delicious way to add a tart and tangy flavor to your favorite desserts. If you’re looking for an easy recipe, Ina Garten’s lemon curd is the perfect place to start. With just a few simple ingredients, you can make this classic dessert topping in no time at all. So next time you’re in the mood for something sweet, give Ina Garten’s lemon curd a try. You won’t be disappointed! Thanks for reading!
Ina Garten Lemon Curd Recipe
This recipe is super easy to make and yields a delicious, tangy sauce that is perfect for all your baking needs.
Peel 3 lemons using a carrot peeler, taking care to avoid the white pith. Place the zest in the food processor fitted with the steel blade. Then add the sugar and pulse until the sugar has been finely minced with the zest.
Add the sugar and lemon mixture to the butter and cream together. Add the eggs one at a time, followed by the lemon juice and salt. Combine all ingredients.
Pour the mixture into a two-quart saucepan and cook over low heat, stirring constantly, until thickened. In order for the lemon curd to thicken, it needs to reach around 170 degrees F, or about just below the simmering point. Cool or refrigerate after removing from the heat. Enjoy!
This homemade lemon curd will last in your fridge for 1-2 weeks, but you can also freeze it! You guys know how I love freezing everything. In the freezer, the lemon curd will last at least a few months and the beautiful part is that it only hardens about as much as ice cream, so you can scoop it out as needed.
Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
If it is then it means the curd is overcooked and this could be caused by the bottom of the bowl touching the surface of the water and the water being at a rolling boil rather than simmering. Why is my curd runny? The curd hasn't been cooked for long enough to reach the correct temperature to thicken.
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.
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. After thawing, consume within 4 weeks.
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.
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.
Keep stirring continuously to avoid further curdling and to help the ingredients re-emulsify. If there are still small bits of curdled egg or if the texture isn't smooth enough, you can strain the lemon curd through a fine mesh sieve to remove any solids.
Add a cornstarch slurry: First, ensure your curd is cooked to 170 degrees F and if it still hasn't thickened, whisk 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.
What happens if I over-cook lemon curd? Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.
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.
If the curd changes color, has a significant change in texture (such as lumpiness or wateriness), or if it has an unpleasant smell, you should assume that it has gone bad and dispose of the remaining curd instead of eating it.
How long can we keep curd in the fridge? It can be stored at low temperatures (less than 5 degrees C) for several weeks. You can usually store it in the refrigerator for up to two weeks but it becomes much stronger at the end of that period.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
