Tangy Lemon Curd
Tangy Lemon Curd Recipe from Scotland with Fresh Ingredients
Introduction
Tangy Lemon Curd is a delightful and versatile spread that can be used in a variety of ways, from filling tarts and cakes to spreading on toast or scones. Its bright and zesty flavor is sure to add a burst of sunshine to any dish.
History
Lemon curd has been a popular British condiment for centuries, with recipes dating back to the 19th century. Originally made with butter, sugar, eggs, and lemon juice, this tangy spread has stood the test of time and continues to be a favorite among food enthusiasts.
Ingredients
- 4 lemons
- 5 eggs
- 9 oz (255 g) unsalted butter or margarine
- 14 oz (397 g) sugar
How to prepare
- Extract the juice from the lemons and grate the rind thinly.
- In the top of a double boiler, combine the beaten eggs, lemon rind, lemon juice, butter, and sugar.
- Stir the mixture over simmering water until it becomes glossy and thick enough to coat the back of a wooden spoon.
- Strain the mixture into sterilized jars and cover them.
- If you don't plan to use the lemon curd within a couple of days, avoid making large quantities at once.
- Store the lemon curd in the refrigerator.
Variations
- For a twist on traditional lemon curd, try adding a splash of limoncello or a sprinkle of lavender for a unique flavor profile.
Cooking Tips & Tricks
Be sure to use fresh lemons for the best flavor in your lemon curd.
- When cooking the mixture, be sure to stir constantly to prevent the eggs from curdling.
- Straining the mixture before storing will help ensure a smooth and creamy texture.
- Lemon curd can be stored in the refrigerator for up to two weeks.
Serving Suggestions
Tangy Lemon Curd can be enjoyed on toast, scones, pancakes, or as a filling for cakes and tarts.
Cooking Techniques
The key to making a smooth and creamy lemon curd is to cook it slowly over low heat, stirring constantly to prevent curdling.
Ingredient Substitutions
If you don't have lemons on hand, you can also use limes or oranges to make a citrus curd.
Make Ahead Tips
Tangy Lemon Curd can be made ahead of time and stored in the refrigerator for up to two weeks.
Presentation Ideas
Serve Tangy Lemon Curd in small jars or ramekins for a charming and elegant presentation.
Pairing Recommendations
Tangy Lemon Curd pairs well with a variety of desserts, such as pound cake, shortbread cookies, or vanilla ice cream.
Storage and Reheating Instructions
Store Tangy Lemon Curd in the refrigerator in an airtight container. To reheat, simply microwave for a few seconds or warm gently on the stovetop.
Nutrition Information
Calories per serving
Each serving of Tangy Lemon Curd contains approximately 200 calories.
Carbohydrates
Each serving of Tangy Lemon Curd contains approximately 25 grams of carbohydrates.
Fats
Each serving of Tangy Lemon Curd contains approximately 12 grams of fats.
Proteins
Each serving of Tangy Lemon Curd contains approximately 2 grams of proteins.
Vitamins and minerals
Lemon curd is a good source of vitamin C, providing a boost to your immune system.
Alergens
Tangy Lemon Curd contains eggs and butter, which may be allergens for some individuals.
Summary
Tangy Lemon Curd is a delicious treat that is relatively high in carbohydrates and fats, but also provides a good source of vitamin C.
Summary
Tangy Lemon Curd is a versatile and delicious spread that is easy to make at home. With its bright and zesty flavor, it is sure to become a favorite in your kitchen.
How did I get this recipe?
The first time I saw this recipe, I knew I had to try it. It was a sunny afternoon, and I was flipping through an old cookbook that had been passed down to me by my own grandmother. As soon as I came across the page for Tangy Lemon Curd, I was intrigued. The bright yellow color and fresh citrus aroma practically jumped off the page, beckoning me to give it a go.
I had always been a fan of lemon desserts, from lemon bars to lemon meringue pie. But I had never attempted to make lemon curd before. The recipe seemed relatively simple, with just a handful of ingredients – lemons, sugar, eggs, and butter. I made a mental note to pick up the necessary items from the store the next day.
The following morning, I set to work in my kitchen. I carefully juiced the lemons, being sure to strain out any seeds or pulp. The fresh lemon juice was so vibrant and tangy, I couldn't help but take a small taste before adding it to the pot with the sugar and eggs.
As I stirred the mixture over low heat, I watched as the ingredients transformed into a thick, creamy curd. The aroma of fresh lemons filled the air, and I couldn't help but smile as I thought about all the delicious ways I could use this tangy lemon curd.
Once the curd had cooled slightly, I added in the butter, which gave it a rich and velvety texture. I poured the curd into small jars and placed them in the fridge to set. As I licked the spoon clean, I knew I had stumbled upon something truly special.
Over the years, I have made tangy lemon curd countless times. It has become a staple in my kitchen, and I have found so many creative ways to use it. From spreading it on toast for breakfast, to swirling it into yogurt for a tangy treat, the possibilities are endless.
One of my favorite ways to enjoy lemon curd is in a simple tart. I make a buttery shortbread crust, fill it with a generous layer of lemon curd, and top it with fresh whipped cream and berries. The combination of tangy lemon and sweet cream is simply divine.
Another favorite is to use the lemon curd as a filling for thumbprint cookies. I roll the cookie dough into small balls, press my thumb into the center to create a well, and fill it with a dollop of lemon curd. The cookies bake up golden and buttery, with a burst of tangy lemon in the center.
I have shared this recipe with friends and family, and it has become a beloved favorite among them as well. It warms my heart to see others enjoying something that I have made with my own two hands.
As I think back on the first time I made tangy lemon curd, I can't help but feel grateful for the simple joy that cooking brings me. There is something so satisfying about creating something delicious from scratch, and sharing it with the ones you love.
I will continue to make tangy lemon curd for years to come, passing down the recipe to future generations. And who knows – maybe one day, my own grandchildren will be flipping through an old cookbook, stumble upon the page for Tangy Lemon Curd, and feel the same sense of excitement and curiosity that I did all those years ago.