Velvety Tangy Lemon Spread

Discovering lemon curd felt like unlocking a secret treasure in my kitchen. The first time I made it, the tangy brightness paired with its creamy texture instantly won me over and reminded me of sunny afternoons spent baking with family.

I still remember when unexpected guests dropped by and I whipped up this lemon curd in no time. Watching their faces light up made me realize it was more than just a spread; it was joy in a jar.

Ingredients

• 3 large lemons, zested and juiced: I always choose fresh, unwaxed lemons for the brightest flavor; zest adds that essential citrus punch
• 115 g unsalted butter: Unsalted is key so you control the saltiness, and cubing helps it melt evenly
• 200 g granulated sugar: This sweetness balances the tang, but you can adjust if you like it tarter
• 3 large eggs and 1 egg yolk: Fresh eggs make it silky; they're the backbone of this curd's rich texture
• Pinch of fine sea salt: Just enough to enhance all the bright and sweet notes without overpowering

Instructions

Mix It Up:

Whisk lemon zest, lemon juice, sugar, eggs, yolk, and salt in a heatproof bowl. Notice how the mixture becomes smooth and shiny, hinting at the magic to come.

Set Up the Double Boiler:

Place the bowl over simmering water. The gentle steam heat prevents curdling and builds a gentle, cozy warmth that feels like a kitchen hug.

Add the Butter:

Drop in butter cubes and whisk constantly. You’ll hear soft swooshes and see the mixture thicken, coating your spoon like luscious velvet—this is the sign it’s near perfection.

Strain and Cool:

Quickly remove from heat and strain through a fine-mesh sieve to keep it silky smooth by catching any zest bits or cooked egg. Let it cool to room temperature before storing.

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One chilly winter, this lemon curd was my bright spot after a long day. Sharing it with a close friend brought such warmth that it became a little tradition, a reminder of comfort through simple, fresh flavors.

Keeping It Fresh

Always store your lemon curd in sterilized jars and keep it refrigerated to maintain its freshness. I’ve found it keeps well for a couple of weeks, which is great when you want a sweet tangany treat on hand.

Serving Ideas That Clicked

This curd shines not only on scones but also as a swirl in yogurt or a filling for cakes and tarts. I have a habit of drizzling a little over vanilla ice cream for an easy, elegant dessert.

When You're Missing Something

Sometimes you might not have fresh lemons; I’ve used bottled lemon juice but the flavor is never quite the same. Also, if you’re out of butter, try a vegan margarine to make a dairy-free version that still delivers on texture.

• Remember to zest before juicing to catch all that bright flavor
• Keep whisking steadily to avoid lumps
• Always cool completely before sealing the jar so condensation doesn’t form

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Thanks for spending some time sharing this recipe with me. I hope it brightens your kitchen as much as it did mine.

Recipe Help & Support

→ How do I achieve a smooth lemon spread consistency?

Whisk continuously over a double boiler until the mixture thickens and coats the back of a spoon, then strain to remove zest and cooked egg bits.

→ Can I store this lemon spread, and for how long?

Yes, refrigerate it in sterilized jars where it will thicken further and stay fresh for up to two weeks.

→ What can I use instead of butter for a dairy-free version?

Substitute the butter with vegan margarine while following the same cooking method.

→ What tools are essential for making this spread?

A microplane or zester, citrus juicer, medium heatproof bowl, saucepan for double boiler, whisk, fine-mesh sieve, spatula, and sterilized jars are needed.

→ How can I enhance the lemon flavor?

Add an extra tablespoon of fresh lemon juice to brighten the flavor without altering texture.