Lemon Curd Awards

Spring is now in full swing and everyone seems to be celebrating this bright season with a variety of yummy citrus-based recipes. The most popular citrus flavour floating about the baking community seems to be lemon – Lemon Blueberry Cupcakes, Lemon Pull-Apart Cake, Lemon Cookie Cheesecake Bars, Lemon Sugar Cookies, Lemon Meringue Pies… It’s pretty hard to miss!
Most of the lemon recipes call for lemon curd. Up until writing this blog post, I had only tried lemon curd once last year and completely fell in love with it. I remember standing at the kitchen countertops with the jar and a spoon, completely omitting the toast. Who needs toast when it tastes so great on its own? (I feel the same way about Nutella – ditch the toaster and grab a spoon!)
 
There is always a divide when it comes to lemon curd – egg-free or egg-full? Egg-free is always chosen as the safer option because there are no raw eggs in the recipe, but the traditional egg-full method is still going strong today. Which do you prefer?
 
To help you decide, I present to you The Lemon Curd Awards!
(Recipes for both variations can be found at the bottom of the post)
 
Texture
The egg-full version is really thick, fluffy and creamy – almost like smooth peanut butter frosting, whereas the egg-free curd is more like a thick glaze or syrup.
And the winner is: Egg-Full
 
Appearance
The main difference I noticed about these two curds is the colour. The egg-full one is orange, almost peanut butter-coloured – this is due to the egg yolks in the recipe. The egg-free curd is a bright yellow colour and looks much more like lemon curd.
And the winner is: Egg-Less
 
Storage Ability
After a couple of days in sealed jars stored in the fridge, the egg-full curd had thickened to a great spreading consistency, whereas the egg-free version has separated (there was a sugary water solution settled on the top).
And the winner is: Egg-Full
 
Ease of Making
The egg-less version of the curd calls for less ingredients and the whisking process was fairly easy and pain-free. The egg-full curd calls for more ingredients, more steps, more time and made my arm really ache with all the whisking.
And the winner is: Egg-Less
 
Taste
So far it’s 2-2 – this is the tie breaker! 
I preferred the taste of the egg-free lemon curd. It was so much more citrus-y and zingy than the other, which was a little too buttery for me.
And the winner is: Egg-Less
 
The overall winner – Egg-Less Lemon Curd!
Cue roars of cheer and applause.
 
[However, I do have to point out that My Official Treat Taster put his foot down and completely disagreed with me. He preferred the buttery, almost pie-like, taste of the egg-full lemon curd.]
 
Recipes
 
Egg-Free Lemon Curd
Recipe from Shaken Together
Ingredients
½ cup sugar
¼ cup water
3 tablespoons cornstarch
¼ cup lemon juice (about 1 ½ lemons’ worth)
2 teaspoons lemon zest
 
Recipe
1. In a saucepan on a medium heat, mix together the sugar, water and cornstarch. Slowly bring to a boil, whisking constantly.
 
2. When the mixture boils, reduce the heat and keep on stirring until the mixture gets really thick.
 
3. Remove from the heat and add the lemon juice and zest. At this point my curd thinned out, so I put it back on the heat and carried on whisking until it was thick again.
 
4. Allow to cool to room temperature then store in the fridge in a sealed jar or container.
Egg-Full Lemon Curd
Recipe from Food Network
Ingredients
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick of butter, cut into cubes
 
Recipe
1. Whisk together the egg yolks and sugar in a metal bowl then add the lemon juice and zest. Beat together until smooth.
 
2. Place the bowl on top of a saucepan of simmering water and whisk constantly until the mixture is really thick – this should take about 10 minutes.
 
3. Remove from the heat and stir in the butter 1 cube at a time, allowing each to melt before adding the next.
 
4. Leave to cool to room temperature then store in a sealed container or jar in the fridge.

Comments

  1. So glad u posted this! I have been wanting to make the egg free version for a while, and i was wondering abt the differences. My little boy is allergic to eggs, so I’m glad to hear it tastes yummy!

  2. It’s great that you found this useful! I honestly did prefer the egg-free version. Hope you family enjoys it just as much as I did!

  3. Nicola, I love lemon curd and have never tried an egg free one but this look delicious. I will give it a try now. Thanks so much for linking up to Creative Thursday this week.

    I can’t wait to see what you link up next week. Have a great day.

    Michelle

  4. Thank you for sharing! It’s always nice to have an egg free and egg full recipe on hand. I will definitely keep these recipes in mind. 🙂

  5. Yay, so excited to find a eggless curd that gets good reviews!! My kids are allergic to eggs and I haven’t found/tried an eggless one! Found you on My Favorite Finds

    Amber
    recipeswelove.net

  6. I can’t wait to try this one! it looks so good!!! thank you for sharing with Kids in the Kitchen!

  7. Well, thanks so much for sharing my egg-free lemon curd with your readers … glad to see you liked it!!! (It’s one of my favorites, too and SO much easier!)

  8. Thank Heavens for Egg – free recipes, I am allergic to eggs (and poultry as it happens) and quite frankly get fed up of finding more and more foods containing egg and poultry stock! Thank you for posting this information

  9. This recipe is so easy to do and tastes fabulous. A rally inexpensive way to make it and a great way to use up any leftover lemons. My son loves it, thanks! X

  10. I tried this lemon curd and it was so tasty and easy to do, a great way to use left over lemons. Just wondering if you think the same method would work with blueberries? I can’t find an egg-free blueberry curd recipe. Thanks x

    • Thank you so much for your kind words, Maria! I’m so glad you like it 🙂
      I see no reason why it wouldn’t work with blueberries!
      I’d try it out for you but where I live I can’t get a hold of them – can you believe that?!
      Let me know if you try 🙂

  11. Hi nicky, i tried your recipe with blueberries and it worked out just fine and the colour was amazingly purple like something from another planet!! My little lad loves it on pancakes x

  12. howdy – came here via yahoo search., looking for a less rich (i.e., less fattening!) version for some summer tarts. thanks for the detailed comparison.
    re: the O.T.T’s preference for more buttery-ness – wondering if you’ve tried whisking in some cold butter at the end, like a French sauce. This will make the curd more stable (less likely to weep during storage) and, of course, add buttery taste & a bit of smoother texture. HTH.
    Anyway, looking forward to checking out more of your posts. Cheers!

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