Easy Blender Lemon Curd – Make Creamy, Sweet & Tart Lemon Curd Fast and Simple Using Blender and Stovetop. Simple Foolproof Recipe #kitchenhacks
I’m on a bit of lemon kick this month. Last week, I showed you a chemical-free way to clean your home with citrus and today I have a fool proof method for making lemon curd (another great way to use up the citrus you’ve peeled when making all purpose cleanser). I don’t know about you, but lemons have always reminded me of the sun. Their flavor, scent and color brighten my days during the long, gloomy winter.
One of the earliest recipes for lemon curd appears in The Lady’s Own Cookery Book, published in 1844. The recipe (below) is a more literal translation of the word curd, in that it was made by allowing acid from the lemons to form curds in the cream. The curds were separated from the whey using a “holland bag” (a coarse linen bag, similar to cheesecloth). Earlier versions of similar recipes appeared under the name “lemon cheese.”
I’ve found that lemon curd, though simple in terms of ingredients, can be quite finicky and difficult to master. The eggs have to be tempered and the heat must be very closely monitored so they don’t scramble and leave you with a lumpy mess. This lemon curd uses a blender to thoroughly combine and emulsify all of the ingredients before heat is introduced, which produces smoother and quicker results. It’s completely addictive. I like to use lemon curd as a dessert topping or filling for cookies and pastries. It goes great on pancakes or crepes. Sometimes, when I’m feeling particularly indulgent, I’ll spread it on a piece of hot toast. Yum!
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- 1/2 cup freshly squeezed lemon juice 1-2 lemons - you may also use Meyer lemons
- 1/2 cup sugar
- 2 large eggs
- 8 tbsp unsalted butter quartered
- 1/4 tsp salt or to taste
- Combine lemon juice, sugar, eggs and salt in a blender until thoroughly mixed.
- Melt the butter on the stovetop or in the microwave. Set the blender to medium speed, open the pouring spout, and add the butter in a slow and steady stream until fully integrated into the lemon mixture.
- Transfer the mixture to a saucepan and cook over medium low heat, stirring constantly, until the mixture thickens (about 5 minutes). Be sure that you are heating the mixture slowly and evenly, you don't want it to cook too quickly.
- It should be thick enough that your spoon leaves a trail behind it when you run it through.
- Remove from heat and transfer the curd to a bowl or container. Place a sheet of plastic wrap directly onto the surface of the curd to stop a skin from forming on the top. Chill in the refrigerator until ready to serve. Flavor improves dramatically when chilled (the "egginess" that is present when first cooked dissipates as it chills). Keep covered in the refrigerator and consume within 4 weeks. Lemon curd also freezes well for up to a year in a tightly covered container.
Other Great Recipe Ideas
The Kitchn: Rhubarb Curd
Salt & Wind: Crepes with Meyer Lemon Curd and Berries