To make lemon curd with a hand mixer, start by whisking together 3/4 cup of sugar and 1/4 cup of freshly squeezed lemon juice in a mixing bowl until well combined. Then, add in 3 large eggs and 3 large egg yolks, whisking until smooth.
Next, transfer the mixture to a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Cook the mixture, stirring constantly with a rubber spatula, until it thickens and coats the back of a spoon.
Once thickened, remove the bowl from the heat and gradually whisk in 1/2 cup of unsalted butter, cut into small pieces, until melted and well combined. Lastly, strain the lemon curd through a fine mesh sieve to remove any cooked egg bits, then cover the surface with plastic wrap to prevent a skin from forming.
Refrigerate the lemon curd for at least 1 hour before using. Enjoy your delicious homemade lemon curd on scones, toast, or desserts!
Best Hand Mixers of October [%year]
How to make lemon curd with a hand mixer?
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- Zest from 2 lemons
- 1/2 cup unsalted butter, cut into small pieces
Instructions:
- In a medium-sized heatproof bowl, whisk together the eggs and sugar until well combined.
- Stir in the lemon juice and lemon zest.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
- Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
- Remove the bowl from the heat and gradually whisk in the butter, a few pieces at a time, until it is fully incorporated and the mixture is smooth.
- Strain the lemon curd through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Transfer the lemon curd to a clean, airtight container and let it cool to room temperature.
- Once cooled, cover and refrigerate the lemon curd for at least 1-2 hours before serving.
- Use the lemon curd as a spread on toast, a filling for cakes and pastries, or a topping for desserts. Enjoy!
What is the difference between lemon curd and lemon custard?
Lemon curd and lemon custard are similar in that they are both thick, creamy, and have a lemon flavor, but there are some key differences between the two:
Lemon curd:
- Lemon curd is a smooth, velvety spread typically made with lemon juice, sugar, eggs, and butter.
- It is usually used as a filling or topping for desserts such as tarts, cakes, scones, or toast.
- Lemon curd is typically more tangy and intense in flavor compared to lemon custard.
Lemon custard:
- Lemon custard is a creamy, smooth dessert that is made with milk, sugar, eggs, and lemon zest or juice.
- It is typically baked in a water bath until set, creating a soft, velvety texture.
- Lemon custard is often served on its own as a dessert or used as a filling for pies, tarts, or pastries.
- Lemon custard tends to be milder in flavor compared to lemon curd.
In summary, the main differences between lemon curd and lemon custard lie in their ingredients, texture, and usage. Lemon curd is a tangy spread used for toppings and fillings, while lemon custard is a creamy dessert that is baked and served on its own or as a filling.
How to make lemon curd with agar agar?
Ingredients:
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/4 cup vegan butter
- 1 tsp agar agar powder
- Zest of 2 lemons
- Pinch of salt
Instructions:
- In a small saucepan, combine the lemon juice, sugar, vegan butter, agar agar powder, lemon zest, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar and agar agar.
- Once the mixture comes to a boil, reduce the heat to low and let it simmer for 2-3 minutes.
- Remove the saucepan from the heat and let it cool for a few minutes.
- Pour the mixture into a clean glass jar and let it cool to room temperature before placing it in the refrigerator to set for at least 2 hours.
- The lemon curd will thicken as it cools. Store in the refrigerator for up to 2 weeks. Enjoy on toast, scones, or as a filling in cakes and tarts.
