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Serving: Use the lemon curd as a topping for scones, toast, or pancakes. It’s also perfect for filling pies, tarts, or cakes. You can even enjoy it as a sweet spread on biscuits or as a topping for yogurt or ice cream.
Storage: Lemon curd should be kept in an airtight container in the refrigerator. It can last for about 1-2 weeks. If you make a larger batch, you can also freeze it for up to 2 months. Just make sure to leave room in the container for expansion.
Variations:
Berry Lemon Curd: Add a handful of fresh or frozen berries (like raspberries or strawberries) to the lemon curd once it’s finished cooking. Blend it smooth for a fruit-infused twist.
Spiced Lemon Curd: Add a pinch of cinnamon or ginger while cooking for a spiced version of lemon curd that’s perfect for fall.
Honey Lemon Curd: Substitute honey for some or all of the sugar for a more natural sweetness with a hint of floral flavor.
FAQ:
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. However, fresh lemon juice will give you a brighter, more vibrant taste.
How can I tell when the lemon curd is ready?
The curd is ready when it thickens enough to coat the back of a spoon, and when you swipe your finger through it, the line stays clear. It should have a silky, custard-like consistency.
Can I make lemon curd without eggs?
Yes! You can make egg-free lemon curd by using cornstarch or agar-agar as a thickening agent instead of eggs. However, the texture may vary slightly from the traditional version.
Can I freeze lemon curd?
Yes, you can freeze lemon curd. Make sure to store it in an airtight container and leave space for expansion. When you're ready to use it, thaw it in the refrigerator overnight.
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