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Serving Tips: Spread the lemon curd on toast, scones, or pancakes, or use it as a filling for cakes and tarts.
Storage Tips: Store the lemon curd in an airtight container in the refrigerator. It will keep for up to 2 weeks. If you want to store it longer, consider freezing it in small portions.
Variations:
Orange Curd: Substitute the lemons with oranges for a sweeter, citrus-flavored curd.
Lime Curd: Swap in lime juice and zest for a tangy twist on the classic recipe.
Spiced Lemon Curd: Add a pinch of ground ginger or cinnamon for an extra layer of warmth.
FAQ:
Can I make this recipe without eggs?
Yes, you can substitute the eggs with a cornstarch mixture to thicken the curd, though the texture will differ slightly.
Can I use bottled lemon juice?
Fresh lemon juice will yield the best flavor, but bottled lemon juice can be used in a pinch.
How can I prevent curdling?
Make sure to cook the mixture over low to medium heat, stirring constantly, to prevent the eggs from curdling.
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