Nigella Lawson’s Lemon Curd is a rich and tangy spread that adds a vibrant citrus flavor to various dishes. Known for its silky texture and fresh lemon taste, this homemade curd is perfect for enhancing your favorite desserts, and breakfast items, or simply enjoyed on its own. The process is quick and easy, making it a delightful addition to your kitchen repertoire.
What is Nigella Lemon Curd Recipe?
Nigella’s Lemon Curd is a classic British preserve made from fresh lemons, sugar, eggs, and butter. These ingredients are gently cooked together to create a thick, creamy curd with a bold lemon flavor. The result is a versatile spread that can be used in a wide range of culinary applications.
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Why You Should Try This Recipe
- Fresh and Zesty Flavor: The bright lemon taste is refreshing and adds a burst of flavor to any dish.
- Smooth and Creamy Texture: The perfect balance of butter and eggs creates a rich, velvety curd.
- Versatile Use: Ideal for spreading on toast, filling cakes, or topping desserts.
- Quick and Simple: This recipe comes together in just about 15 minutes.
- Nigella’s Signature Style: Known for her flavorful recipes, Nigella’s lemon curd is both easy to make and delicious.
Ingredients Needed to Make Nigella Lemon Curd
- 3 large lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
Equipment
- Heatproof bowl
- Saucepan
- Whisk
- Citrus juicer
- Zester
- Fine sieve
- Sterilized jars for storage
Instructions to Make Nigella Lemon Curd
- Prepare the Ingredients: Zest and juice the lemons, ensuring you have about 125ml of lemon juice. Set the zest and juice aside.
- Combine Ingredients: In a heatproof bowl, whisk together the eggs, egg yolk, and caster sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
- Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
- Strain the Curd: For a smooth finish, strain the lemon curd through a fine sieve into a clean bowl to remove the zest and any bits of cooked egg.
- Cool and Store: Allow the lemon curd to cool slightly before transferring it to sterilized jars. Seal the jars and let them cool completely. Store the lemon curd in the refrigerator, where it will keep for up to two weeks.
What Goes Well With Nigella Lemon Curd?
- Toast or Scones: Spread lemon curd on warm toast or freshly baked scones.
- Pancakes or Waffles: Use lemon curd as a topping for pancakes or waffles.
- Cake Filling: Makes a tangy and rich filling for cakes, cupcakes, or tarts.
- Yogurt: Stir a spoonful of lemon curd into plain or Greek yogurt.
- Ice Cream: Drizzle lemon curd over vanilla ice cream for a sweet and tangy treat.
Expert Tips for Making the Best Nigella Lemon Curd
- Use Fresh Lemons: Freshly squeezed lemon juice is key for the best flavor.
- Cook Gently: Use low heat and stir constantly to prevent curdling.
- Strain for Smoothness: Straining the curd removes zest and any cooked egg, ensuring a smooth texture.
- Sterilize Jars: Always use sterilized jars for storing lemon curd to extend its shelf life.
- Cool Completely Before Storing: Let the curd cool before sealing and storing in the refrigerator.
Easy Variations of Nigella Lemon Curd Recipe
- Lime Curd: Substitute lemons with limes for a tart and tangy lime curd.
- Orange Curd: Use oranges instead of lemons for a sweeter, milder flavor.
- Lemon and Passion Fruit Curd: Add the pulp of one passion fruit to the lemon curd for an exotic twist.
- Honey Lemon Curd: Replace some of the sugar with honey for a naturally sweetened version.
- Lemon and Vanilla Curd: Stir in a teaspoon of vanilla extract or seeds from a vanilla pod for a hint of sweetness.
Best Practices to Store Nigella Lemon Curd
- Store in the Fridge: Lemon curd should be stored in sterilized jars in the refrigerator, where it will be kept for up to two weeks.
- Freeze for Longer Storage: Lemon curd can be frozen for up to 3 months in a freezer-safe container. Thaw in the refrigerator before use.
- Use Sterilized Jars: Always use sterilized jars to store lemon curd to prevent contamination and extend its shelf life.
Best Practices to Serve Nigella Lemon Curd
- Serve Chilled: Lemon curd is best served chilled, directly from the refrigerator.
- Pair with Complementary Flavors: Lemon curd pairs well with sweet pastries, creamy desserts, and buttery scones.
- Garnish for Presentation: Add a garnish of fresh berries or mint leaves for an elegant presentation.
How Can I Make Nigella Lemon Curd Healthier?
- Reduce Sugar: Lower the sugar content by 20% for a less sweet, more tangy curd.
- Use Half Butter: Replace half of the butter with a lighter alternative, like coconut oil, to reduce the fat content.
- Use Egg Whites: For a lighter version, use egg whites instead of whole eggs, though the texture may be slightly different.
- Natural Sweeteners: Substitute the sugar with honey or maple syrup for a naturally sweetened curd.
- Lighter Cream: Add a splash of light cream to replace some of the butter for a creamier, less rich curd.
Nutrition Value (per serving):
- Calories: 160
- Fat: 10g
- Carbohydrates: 16g
- Protein: 2g
- Sugar: 15g
FAQs
How long does homemade lemon curd last?
Homemade lemon curd can last up to two weeks when stored in sterilized, airtight jars in the refrigerator. To ensure freshness, always keep it chilled and properly sealed. For longer storage, lemon curd can be frozen for up to three months.
Why is my lemon curd gritty?
Lemon curd can become gritty if the sugar hasn’t fully dissolved during cooking or if the mixture was overheated. To avoid this, cook the curd over low heat and stir constantly until the sugar dissolves completely and the curd reaches a smooth consistency. Straining the curd before storing can also help remove any undissolved particles.
Can you use bottled lemon juice for lemon curd?
Using fresh lemon juice is recommended for lemon curd because it provides a brighter, fresher flavor compared to bottled lemon juice. Bottled juice may also contain preservatives that can affect the taste and texture of the curd.
How do you thicken lemon curd if it’s too runny?
If your lemon curd is too runny, return it to low heat and continue cooking while stirring constantly until it thickens. The curd should coat the back of a spoon when ready. If it still doesn’t thicken, you can add a small amount of cornstarch mixed with water, but this may slightly alter the texture.
Final Words
Nigella’s Lemon Curd is a delightful spread that adds a burst of bright, tangy flavor to a variety of dishes. Its silky-smooth texture and fresh citrus taste make it a versatile addition to your kitchen. This lemon curd is easy to make and perfect for enhancing your favorite desserts, or breakfast items, or enjoying on its own. Try this recipe and savor the deliciousness of homemade lemon curd!
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Nigella Lemon Curd Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Description
Nigella’s Lemon Curd is a classic British preserve made from fresh lemons, sugar, eggs, and butter. These ingredients are gently cooked together to create a thick, creamy curd with a bold lemon flavor. The result is a versatile spread that can be used in a wide range of culinary applications.
Ingredients
- 3 large lemons (zest and juice)
- 200g caster sugar
- 100g unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
Instructions
- Prepare the Ingredients: Zest and juice the lemons, ensuring you have about 125ml of lemon juice. Set the zest and juice aside.
- Combine Ingredients: In a heatproof bowl, whisk together the eggs, egg yolk, and caster sugar until well combined. Add the lemon juice, zest, and butter cubes to the mixture.
- Cook the Lemon Curd: Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a whisk until the butter melts and the mixture thickens. This process usually takes about 10-15 minutes. The lemon curd is ready when it coats the back of a spoon and holds its shape.
- Strain the Curd: For a smooth finish, strain the lemon curd through a fine sieve into a clean bowl to remove the zest and any bits of cooked egg.
- Cool and Store: Allow the lemon curd to cool slightly before transferring it to sterilized jars. Seal the jars and let them cool completely. Store the lemon curd in the refrigerator, where it will keep for up to two weeks.
