Slathered on bis­cuits, driz­zled over cake or dol­loped onto yo­gurt, lemon curd makes ev­ery bite hap­pier, brighter and bet­ter. Our guide helps you get it right ev­ery time.

Taste of Home - - April / May -

Our step-by-step guide to a treat that’s sweet, creamy and to­tally dreamy.

Get Real

Al­ways use fresh lemon juice for lemon curd, not the bot­tled va­ri­ety. The re­sults are much tastier.

Pick Your Cit­rus

You don’t need to limit your­self to lemons! This curd recipe and method will work with any cit­rus fruit, so try it with limes, or­anges or grape­fruit for a lit­tle va­ri­ety. If you’re feel­ing re­ally fancy, use blood or­anges to get a lovely rose-col­ored curd.

Make It Last

Lemon curd can be made up to seven days in ad­vance. Cover the sur­face with plas­tic wrap so a skin doesn’t form on top, and store it in the re­frig­er­a­tor. To freeze curd, place it in a plas­tic zip-top bag and store in the freezer for up to two months. Thaw it in the fridge overnight, and use within one week.

Home­made Lemon Curd

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