With only four ingredients, Classic English Lemon Curd is smooth and silky with a tangy and tart flavor that overwhelms your senses. It’s perfect for topping biscuits (a.k.a. cookies), scones, yogurt, ice cream, cheesecake, cupcakes, and so much more! In addition, it’s luscious on its own. What’s even better is that it only takes 10 minutes to make!
Making the Classic English Lemon Curd:
I used the following four ingredients: Eggs, granulated sugar, lemons (for both lemon zest and lemon juice), and unsalted butter.
First, I whisked the eggs, sugar, and lemon zest together in an enameled saucepan. Then, I whisked in the lemon juice. Next, I added the butter that I had cut into small pieces.
I placed the saucepan over medium heat, and whisked the mixture constantly until it thickened. This took about six minutes. I continued whisking the mixture for several more minutes until it started to bubble, before removing the pan from the heat.
Next, I poured the lemon curd into a wire mesh strainer set over a measuring cup. Then, I used a rubber spatula to help push the lemon curd through the strainer.
Sometimes, you’ll see lemon curd recipes that omit the straining step. In my opinion, this is a huge mistake. The reason is that a small amount of the egg whites inevitably “scrambles”.
I pressed a piece of plastic wrap onto the lemon curd and put it in the refrigerator to cool completely.
I ended up with about 1-1/3 cups of velvety smooth and amazingly tasty Classic English Lemon Curd. The Master Taste totally approved of it as he spread it on his English biscuits. Yum!