today we are making incredibly delicious and super easy lemon curd this lemon curd goes beautifully
with so many different types of desserts and is great for filling cakes and cupcakes let's do this
so the first thing that we're going to do is we're going to prepare our eggs so i'm starting
off by cracking two whole eggs into the saucepan that i'm going to be making my lemon curd in
and then i'm going to separate the yolks and whites from three eggs so i can use the three
yolks in my curd now don't throw away the whites you can use it for something like
swiss meringue buttercream or macarons or even just add it to an omelette you might be making
i probably should have taken off my ring for this but that's okay it's just oh oh gosh
okay so i've got my whites and my yolks in separate bowls now and i'm going to
go ahead and add my three yolks that i've got into my saucepan and then wash my hands
because they're all slimy at the moment next i'm going to add a tablespoon of lemon rind into my
saucepan and this is just going to add an extra nice zesty flavor to our curd okay so i've got
all my zest in there now and now the next thing that i'm going to do is i'm going to add in my
sugar and before i add the rest of my ingredients i'm going to give this all a little whisk now you
can totally do this with a hand whisk if you want but today i'm using my electric mixer because
my arthritis is kind of getting to my hands and they're super sore today so i'm using my electric
mixer so you just want to mix this for about a minute or so until it's slightly lighter in color
by giving your mixture a good whisk it's going to one help with the creamy texture
two is that it's going to help release some of the oils from the lemon rind which is going to
give you a deeper flavor okay so that is looking pretty good now and now the next thing to do is
to add in our lemon juice so you're going to need about two thirds of a cup of lemon juice
now to get out the seeds i'm just squeezing my lemon straight on top of the strainer so
that the strainer catches those seeds as my juice is coming out so i'm squeezing about
three lemons which should give me the amount of lemon juice that i need now you really want to
stick to using fresh lemons not the store-bought lemon juice because you're just not going to get
the same freshness and flavor that you do get when you're using fresh lemons
now once you're all done add your lemon juice to your mixture along with half a teaspoon of vanilla
the vanilla is optional but i do really like the taste that it brings to the lemon curd now
i'm just mixing that all together with a spatula and the spatula is what i'm going to use while i
cook my curd i prefer using a spatula when cooking my curd because it just makes sure that nothing's
kind of sticking to the bottom of the pan and it helps me get into kind of all the little corners
of the pan okay now we are at the crucial part of making your lemon curd and rule number one
make sure you're cooking it on a very low heat if your stovetop doesn't have the option of a very
low heat setting then i would recommend doing this over a double boiler so i've got my cooker
on the lowest setting and now i'm just going to continue to stir this mixture as it thickens up
it's really important to cook this low and slow because you don't want to overcook your eggs
otherwise you're going to end up with scrambled eggs which we don't want so you basically just
want to keep stirring this until it starts to thicken up and coats the back of your spoon so you
can see now that my curd has thickened up and it's coating the back of my spoon so i'm going to turn
off the heat at this point and now next what i'm going to do is i'm going to add a half cup of cold
butter that i've cut into little cubes this is going to help cool the mixture down and stop our
curd from cooking as well as add extra creaminess and flavor to our curd so once all your butter is
melted in you're basically done with your curd but there is one last step which is optional and
it's to strain your curd so this is just going to help it become a super silky smooth texture
and that is basically it you're left with some beautiful silky smooth super delicious lemon curd
so if you're using this as a cake or cupcake filling and you're just waiting for it to
cool down then cover the top with some cling wrap like this it'll just prevent a skin from
forming as it cools down otherwise you can pour it straight into a jar and cover it up
at the moment it's still a little runny but as it cools down it's going to thicken up even more
so here are some lemon curd that i made earlier i still don't think it's completely set but
as you can see it's much thicker in consistency now another quick tip if your lemon curd is
tasting a little bit metallic then it could be because the lemon is having a chemical reaction
with whatever you're cooking or storing your lemon curd in so this often happens with metal so if you
are having this problem then stay away from metal pots and pans and now a quick little taste test
so so good i could literally eat this whole bowl it's got this beautiful tarty flavor to it and
it's like super rich and creamy as well so that is it guys i hope you enjoyed this video please
give it a thumbs up below and subscribe if you did apart from that i'll see you in the next one
you