What To Know
- Transfer the mixture to a stainless steel saucepan and bring to a simmer over medium heat, stirring constantly.
- Immediately remove the pan from the heat and strain the curd through a fine-mesh sieve into a clean bowl.
- With a little care and attention, you can easily make delicious lemon curd in a stainless steel pan.
Indulge in the zesty flavors of homemade lemon curd without the hassle of a double boiler. With the right techniques, you can effortlessly create this delectable treat in a stainless steel pan.
Benefits of Using a Stainless Steel Pan
- Even heating: Stainless steel distributes heat evenly, ensuring a smooth and consistent curd.
- Non-reactive: Unlike reactive metals like copper or aluminum, stainless steel does not react with acidic ingredients, preserving the vibrant color and flavor of the curd.
- Easy to clean: Stainless steel is dishwasher-safe, making cleanup a breeze.
Choosing the Right Stainless Steel Pan
- Size: Select a pan that is large enough to accommodate the ingredients but not too large that the curd will spread too thinly.
- Thickness: A thicker pan will distribute heat more evenly and reduce the risk of scorching.
- Shape: A saucepan with a wide bottom and sloped sides allows for easy stirring and prevents the curd from sticking.
Ingredients for Lemon Curd
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup fresh lemon juice (from about 4-5 lemons)
- 1/2 cup unsalted butter, cubed
- 2 large eggs
Instructions
1. Whisk dry ingredients: In a medium bowl, whisk together the sugar, cornstarch, and salt.
2. Add lemon juice: Gradually add the lemon juice to the dry ingredients, whisking constantly until a smooth paste forms.
3. Heat over medium heat: Transfer the mixture to a stainless steel saucepan and bring to a simmer over medium heat, stirring constantly.
4. Add butter: Once the mixture starts to thicken, add the butter cubes one at a time, stirring until melted and incorporated.
5. Beat eggs: In a separate bowl, whisk the eggs until light and fluffy.
6. Temper eggs: Gradually add a few spoonfuls of the hot lemon curd mixture to the eggs, whisking constantly. This will prevent the eggs from curdling when added to the pan.
7. Return to pan: Slowly pour the tempered egg mixture back into the saucepan and continue cooking over medium heat, stirring constantly.
8. Cook until thickened: The curd should thicken to a custard-like consistency. This will take about 5-7 minutes.
9. Remove from heat: Immediately remove the pan from the heat and strain the curd through a fine-mesh sieve into a clean bowl.
10. Cover and refrigerate: Cover the curd with plastic wrap and refrigerate for at least 4 hours before serving.
Tips for Success
- Use fresh lemon juice for the best flavor.
- Stir constantly to prevent scorching.
- If the curd is too thick, add a little lemon juice or water. If it’s too thin, cook for a few minutes longer.
- Let the curd cool slightly before refrigerating to prevent condensation from forming on the surface.
Variations
- Add zest: For a more intense lemon flavor, add 1 tablespoon of finely grated lemon zest to the curd.
- Use other citrus juices: Experiment with different citrus juices, such as orange, grapefruit, or lime.
- Make a pie filling: Use the lemon curd as a filling for tarts, pies, or cupcakes.
Serving Suggestions
- Serve the lemon curd on scones, waffles, or pancakes.
- Use it as a filling for cupcakes or muffins.
- Spread it on toast or crackers for a tangy snack.
Final Thoughts
With a little care and attention, you can easily make delicious lemon curd in a stainless steel pan. This versatile treat is a perfect addition to your breakfast, dessert, or snack repertoire.
What You Need to Know
Q: Can I use a double boiler instead of a stainless steel pan?
A: Yes, you can use a double boiler if you prefer. However, a stainless steel pan is a more convenient option, as it eliminates the need for additional equipment.
Q: How long will the lemon curd last in the refrigerator?
A: Homemade lemon curd will last for up to 2 weeks in the refrigerator when stored in an airtight container.
Q: Can I freeze lemon curd?
A: Yes, you can freeze lemon curd for up to 3 months. To freeze, transfer the curd to an airtight container and freeze until solid. Thaw overnight in the refrigerator before serving.
