Hairy Bikers Lemon Curd is made with fresh lemon juice, white sugar, unsalted butter, eggs, and grated lemon zest. It serves 8 and takes about 20 minutes to cook, plus cooling time, resulting in a rich, creamy, and tangy spread perfect for various desserts.
More Hairy Bikers Recipe:
💛 Why You’ll Love This Lemon Curd Recipe:
- Fresh and Zesty Flavor: The use of fresh lemon juice and zest gives this lemon curd a bright and vibrant flavor that’s both tangy and sweet, making it irresistible.
- Silky Smooth Texture: The method of cooking and constant stirring results in a lemon curd that’s perfectly smooth and creamy, ideal for spreading or filling.
- Simple Ingredients: Made with just five basic ingredients, this lemon curd is a testament to how a few items can produce a delightfully complex flavor.
- Quick and Easy: Despite its gourmet appeal, this lemon curd is surprisingly easy to make, with a cooking time of only about 10 minutes, plus cooling.
- Perfect for Gifting: Packaged in pretty jars, this lemon curd makes a thoughtful and delicious homemade gift for friends and family.
❓ What Is Hairy Bikers Lemon Curd Recipe?
Hairy Bikers Lemon Curd recipe combines fresh lemon juice, white sugar, unsalted butter, large eggs, and grated lemon zest to create a tangy, smooth, and creamy spread. It’s perfect for enhancing desserts, pastries, and breakfast items with its vibrant flavor.
🍋 Hairy Bikers Lemon Curd Ingredients
- ¾ cup fresh lemon juice
- ¾ cup white sugar
- ½ cup unsalted butter, cubed
- 3 large eggs
- 1 tablespoon grated lemon zest
🍸 How To Make Hairy Bikers Lemon Curd
- Prepare ¾ cup fresh lemon juice, ¾ cup white sugar, ½ cup unsalted butter (cubed), 3 large eggs, and 1 tablespoon grated lemon zest.
- In a medium saucepan, mix the lemon juice and sugar. Heat over low heat, stirring until the sugar dissolves.
- Add the cubed unsalted butter to the saucepan, stirring until the butter melts completely into the mixture.
- In a separate bowl, beat the 3 large eggs well. Slowly pour the beaten eggs into the saucepan, whisking constantly to prevent the eggs from scrambling.
- Stir in 1 tablespoon of grated lemon zest. Continue to cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, usually about 10 minutes. Do not let it boil.
- Strain the lemon curd through a fine sieve into a bowl to remove any lumps or cooked egg bits.
- Allow the curd to cool to room temperature. Then, transfer it to airtight jars and refrigerate until set, usually a few hours or overnight.
💭 Recipe Tips:
- Constant Stirring: Keep stirring the mixture constantly while cooking to prevent the eggs from scrambling and to ensure an even, smooth texture.
- Gentle Heat: Cook the curd over low heat to avoid overheating, which can cause the eggs to curdle. Gentle heat helps thicken the curd without creating lumps.
- Strain for Smoothness: Straining the lemon curd through a fine sieve is crucial to remove any bits of cooked egg or lemon zest for a perfectly smooth texture.
- Temperature Monitoring: Use a thermometer to monitor the temperature, if possible. The curd is done when it reaches about 170°F (77°C) and coats the back of a spoon.
- Thickening: If your curd isn’t thickening, keep cooking it on low heat. Sometimes it takes a bit longer depending on the heat and pan used.
🧁 What To Serve With Lemon Curd?
Serve lemon curd with scones, toast, or croissants for breakfast it’s also perfect as a filling for cakes, cupcakes, and tarts, or paired with fresh berries, yogurt, pavlovas, and cheesecakes for a tangy twist on desserts.
🎚 How To Store Leftovers Lemon Curd?
- Refrigerator: Store Leftovers Lemon Curd in an airtight container or jar in the refrigerator for up to 2-3 weeks.
- Freezer: For longer storage Leftovers Lemon Curd can be frozen place it in a freezer-safe container, leaving some space for expansion and freeze for up to 1 year. Thaw in the refrigerator before use.
🥵 How To Reheat Leftovers Lemon Curd?
- Microwave: Gently reheat lemon curd in a microwave-safe container at 50% power, stirring every 20 seconds until it reaches the desired temperature.
- Stovetop: Warm lemon curd over low heat in a saucepan, stirring constantly to prevent it from burning or overheating for up 60 seconds until it’s just warm enough to serve.
FAQ’S:
How is lemon curd different from lemon jam?
Lemon curd differs from lemon jam primarily in texture and ingredients lemon curd is smooth and creamy, made with butter and eggs, offering a rich consistency. Lemon jam is more like a traditional jam with chunks or pieces of fruit, pectin for setting, and lacks the creamy texture.
Can I make lemon curd without eggs?
Yes, you can make vegan lemon curd by substituting eggs with cornstarch or another thickening agent and using plant-based butter. These alternatives create a similar texture and tanginess to traditional lemon curd.
Why did my lemon curd curdle?
Lemon curd can curdle if the eggs are cooked too quickly or at too high a temperature, causing them to scramble. To prevent this, cook lemon curd over low heat and constantly stir, especially when the eggs are added.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is preferred for its flavor and zest, bottled lemon juice can be used in a pinch. However, the fresh juice gives the curd a more vibrant taste.
How can I thicken lemon curd that’s too runny?
If your lemon curd is too runny, continue cooking it over low heat, stirring constantly until it thickens. If it’s already cooled, you can return it to the heat with a little more beaten egg or cornstarch mixed with water to help thicken it.
More Hairy Bikers Recipe:
- Hairy Bikers Roasted Vegetable Lasagne
- Hairy Bikers Chicken Stew And Dumplings
- Hairy Bikers Jerk Chicken
Hairy Bikers Lemon Curd Nutrition Facts
Serving: 1oz
- Calories: 197kcal
- Carbohydrates: 21g
- Protein: 2g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 142mg
- Sodium: 87mg
- Potassium: 24mg
- Fiber: 1g
- Sugar: 20g
- Vitamin A: 439IU
- Vitamin C: 6mg
- Calcium: 18mg
- Iron: 1mg
Hairy Bikers Lemon Curd
Description
Hairy Bikers Lemon Curd is made with fresh lemon juice, white sugar, unsalted butter, eggs, and grated lemon zest. It serves 8 and takes about 20 minutes to cook, plus cooling time, resulting in a rich, creamy, and tangy spread perfect for various desserts.
Ingredients
Instructions
- Prepare ¾ cup fresh lemon juice, ¾ cup white sugar, ½ cup unsalted butter (cubed), 3 large eggs, and 1 tablespoon grated lemon zest.
- In a medium saucepan, mix the lemon juice and sugar. Heat over low heat, stirring until the sugar dissolves.
- Add the cubed unsalted butter to the saucepan, stirring until the butter melts completely into the mixture.
- In a separate bowl, beat the 3 large eggs well. Slowly pour the beaten eggs into the saucepan, whisking constantly to prevent the eggs from scrambling.
- Stir in 1 tablespoon of grated lemon zest. Continue to cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, usually about 10 minutes. Do not let it boil.
- Strain the lemon curd through a fine sieve into a bowl to remove any lumps or cooked egg bits.
- Allow the curd to cool to room temperature. Then, transfer it to airtight jars and refrigerate until set, usually a few hours or overnight.
Notes
- Constant Stirring: Keep stirring the mixture constantly while cooking to prevent the eggs from scrambling and to ensure an even, smooth texture.
- Gentle Heat: Cook the curd over low heat to avoid overheating, which can cause the eggs to curdle. Gentle heat helps thicken the curd without creating lumps.
- Strain for Smoothness: Straining the lemon curd through a fine sieve is crucial to remove any bits of cooked egg or lemon zest for a perfectly smooth texture.
- Temperature Monitoring: Use a thermometer to monitor the temperature, if possible. The curd is done when it reaches about 170°F (77°C) and coats the back of a spoon.
- Thickening: If your curd isn’t thickening, keep cooking it on low heat. Sometimes it takes a bit longer depending on the heat and pan used.