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Lemon curd recipes have been around for centuries, with the earliest known recipe dating back to the 18th century. The lemon curd we know and love today originated in England, where it was a popular spread for scones and other pastries.
The popularity of lemon curd began to spread to other countries in the 19th century, with recipes appearing in cookbooks from America and France. Lemon curd became especially popular in Australia in the early 20th century, where it was often served with pavlova.
Today, lemon curd is enjoyed all over the world and can be used in a variety of sweet and savory dishes. Whether you enjoy it on toast, in a tart, or simply straight from the jar, there’s no doubt that lemon curd is a delicious treat!
When making lemon curd, it is important to use fresh, high quality ingredients. Make sure that the lemons are ripe and juicy and that the butter is of good quality. Additionally, it is important to cook the curd slowly over low heat, stirring constantly. If the heat is too high, the curd may curdle and become grainy. It is also important to strain the curd before transferring it to a jar, as this will remove any pieces of lemon zest or egg that may have cooked. Finally, make sure to let the curd cool before transferring it to the refrigerator.
Jump to: Ingredient Breakdown Insights
|to grams sugar|
|light corn syrup|
|amido di mai|
|meyer lemon zest|
|limoni la scorza grattugiata|
|succo di limone|
|eggs large egg yolk|