What is the difference between lemon curd and lemon butter?

What is the difference between lemon curd and lemon butter?

What’s the difference between lemon curd and lemon butter? Well, there is no difference. The names are used interchangeably to describe the same thing – a delicious, spreadable lemon spread. Some don’t prefer the word “curd” to describe lemon butter, because curd implies a set yogurt-like dessert.

What is lemon custard made of?

You need 5 ingredients for lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and butter. Each ingredient serves a critical purpose for thickening and flavoring. The egg yolks thicken the curd, just as they do in creme brûlée or butterscotch pudding. Use real lemons; you need both the zest and juice.

How do you thicken lemon custard?

As with the main recipe, make sure you whisk it as it heats to ensure it doesn’t go lumpy. Another way to thicken lemon curd is to heat it slightly and then whisk in more butter. The addition of extra butter will help the lemon curd to firm up as it cools. TIP Thicken lemon curd that’s too thin by heating it.

Is lemon pie filling the same as lemon curd?

Lemon pie filling and lemon curd are both very similar, but there are some distinct differences. Lemon curd is made with egg yolks and uses the natural pectin in the lemons to solidify the mix whereas lemon pie filling is thickened with flour or cornstarch. Curd is also much smoother in texture and intense in flavor.

Does lemon juice curdle custard?

At room temperature, the proteins float around by themselves. But adding an acid like lemon juice, or increasing the temperature, damages or ‘denatures’ the specific structure, exposing charged parts of the molecule. Charged proteins are attracted to each other in the milk and form clumps, resulting in lumpy custard.

How do you make Martha Stewart lemon curd?


  1. 1 cup sugar.
  2. 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice.
  3. 8 large egg yolks (egg whites reserved for another use)
  4. 1/4 teaspoon coarse salt.
  5. 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces.

Why is lemon curd called lemon curd?

‘Lemon Curd’ is originally English in origin dating back to the early 1800’s. The recipe back then was rather literal and not at all how we’d think of Lemon Curd these days — lemon acidulating cream to form curds then separated from the whey through a cheesecloth.

Is Lemon Pie Filling the same as lemon curd?

Can I substitute lemon curd for lemon pie filling?

The best substitute for lemon pie filling is use lemon curd which is also available in cans or jars. The link includes a recipe for making your own lemon curd. OR – Make your own pie filling using this recipe.

How long can I keep homemade lemon curd in the fridge?

According to the National Center for Home Food Preservation, lemon curd will keep in an air tight container in your fridge for up to four weeks. The best way to keep it longer than that is to transfer the curd to freezer containers (leaving about 1/2-inch of room on the top), then freeze it.