Best Hand Mixers for Lemon Curd to Buy in October 2025
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, 250 Watts, White
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SNAP-ON STORAGE CASE PREVENTS LOST BEATERS AND WHISK ATTACHMENTS.
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6 SPEEDS AND QUICKBURST MAKE MIXING ANY RECIPE A BREEZE.
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BOWL REST FEATURE STABILIZES MIXER, REDUCING DRIPS AND MESS.
KitchenAid 5-Speed Ultra Power Hand Mixer
- FIVE SPEEDS FOR VERSATILE MIXING, FROM NUTS TO MERINGUES.
- LOCKABLE SWIVEL CORD KEEPS YOUR WORKSPACE CLUTTER-FREE.
- ONE-BUTTON ACCESSORY REMOVAL AND DISHWASHER-SAFE PARTS.
3-Pack Milk Frother, Powerful Handheld Drink Mixer with Stainless Steel Whisk, Battery Operated Frother Wand for Coffee
- ULTIMATE VALUE: 3 FROTHERS FOR KITCHEN, OFFICE, AND TRAVEL NEEDS!
- ERGONOMIC DESIGN: LIGHTWEIGHT AND NON-SLIP FOR EASY, COMFORTABLE USE.
- POWERFUL FROTHING: ENJOY BARISTA-QUALITY FOAM IN SECONDS, HASSLE-FREE!
KitchenAid 5-Speed Ultra Power Hand Mixer - KHM512, Contour Silver
- FIVE SPEEDS FOR PERFECT MIXING, FROM DOUGH TO DELICATE MERINGUES.
- LOCKABLE SWIVEL CORD KEEPS YOUR WORKSPACE NEAT AND TANGLE-FREE.
- ONE-BUTTON ACCESSORY RELEASE FOR QUICK, HASSLE-FREE CLEAN-UP.
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Dough Hooks and Easy Clean Beaters, Powerful 275 Watt Motor, Snap-On Storage Case, Blue
- SMOOTH EASY CLEAN BEATERS MINIMIZE CLOGGING FOR EFFICIENT MIXING.
- SNAP-ON STORAGE CASE KEEPS ATTACHMENTS SECURE AND EASILY ACCESSIBLE.
- 6 SPEEDS AND 275 WATTS POWER FOR VERSATILE, EFFORTLESS MIXING TASKS.
Hamilton Beach Professional 5-Speed Electric Hand Mixer with High-Performance DC Motor, Slow Start, Snap-On Storage Case, Stainless Steel Beaters, Dough Hooks & Whisk, Red and Chrome (62653)
- MESS-FREE MIXING: SLOW START TECH PREVENTS SPLATTERS-EASY CLEANUP!
- COMPLETE SET: COMES WITH 2 BEATERS, WHISK, AND HANDY STORAGE CASE.
- VERSATILE POWER: 5 SPEEDS AND QUICKBURST BUTTON TACKLE ANY RECIPE!
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!
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.