Fiery Chicken Ramen with Creamy Garlic Sauce is a spicy, savory, and soul-warming bowl of comfort that combines tender chicken, perfectly cooked ramen noodles, and a velvety garlic-infused sauce with just the right kick. It’s bold, creamy, and totally addictive—a ramen twist that brings heat and richness together in every slurp.
Why You’ll Love This Recipe
I love making lemon curd from scratch because it’s fresher and more flavorful than anything I’ve bought in a jar. It’s smooth, buttery, and bursting with lemon zest, with the perfect balance of tart and sweet. Plus, it only takes one saucepan and a few minutes of stirring to create this luxurious treat.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh lemon juice
lemon zest
granulated sugar
egg yolks (or whole eggs, depending on the texture I want)
unsalted butter, cubed
salt (just a pinch to enhance the flavor)
directions
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I whisk together the egg yolks (or whole eggs), sugar, lemon juice, lemon zest, and a pinch of salt in a medium saucepan (off the heat).
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I place the pan over medium-low heat and cook the mixture, whisking constantly, until it thickens and coats the back of a spoon. This usually takes about 8–10 minutes. I don’t let it boil.
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Once thickened, I remove the pan from the heat and stir in the butter, one piece at a time, until the curd is smooth and glossy.
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I strain the lemon curd through a fine mesh sieve into a bowl to remove any zest or cooked egg bits.
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I let it cool to room temperature, then transfer it to a jar or container and refrigerate. It thickens more as it chills.
Servings and timing
This recipe makes about 1 to 1½ cups of lemon curd. Prep time is 5 minutes, cook time is 10 minutes, and chill time is 1–2 hours (optional but recommended).
Variations
Sometimes I use whole eggs instead of just yolks for a lighter, slightly less rich texture. I’ve also added a splash of vanilla extract or a bit of orange or lime zest for a citrus blend. For extra smooth curd, I always strain it before chilling.
storage/reheating
I store lemon curd in a sealed jar in the refrigerator for up to 10 days. It also freezes beautifully—up to 3 months. I thaw it overnight in the fridge when I’m ready to use it. I never reheat lemon curd—it’s best enjoyed cold or at room temperature.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but in a pinch, I’ve used bottled. I make sure to still use fresh zest if I can.
Why did my lemon curd curdle?
It likely got too hot or wasn’t whisked constantly. I cook it low and slow, and always strain it to ensure a silky finish.
Can I double the recipe?
Yes, I double the ingredients and use a slightly larger saucepan. I stir constantly to avoid overcooking.
What can I use lemon curd for?
I use it as a tart filling, cake layer, cupcake filling, pancake topping, yogurt swirl, or even stirred into whipped cream.
Can I make it dairy-free?
Yes, I’ve made it with plant-based butter or coconut oil. The texture changes slightly but it still tastes great.
Conclusion
Learning how to make lemon curd at home is a game-changer. It’s fresh, bright, and so much better than store-bought. Whether I’m spooning it into pastries or simply enjoying it on toast, this simple recipe adds a burst of sunshine to anything I make.
Print
How to Make Lemon Curd
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15–20 minutes (plus chilling)
- Yield: About 1 to 1½ cups
- Category: Condiment, Dessert Filling
- Method: Stovetop
- Cuisine: American, British
- Diet: Vegetarian
Description
Learn how to make lemon curd at home with this easy, foolproof recipe. This homemade lemon curd is smooth, buttery, and bursting with bright citrus flavor—perfect for filling cakes, tarts, cupcakes, or spreading on toast. With just a few simple ingredients and 15 minutes, you’ll have a luxurious treat far better than store-bought.
Ingredients
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- ½ to ¾ cup granulated sugar (adjust for sweetness)
- 4 large egg yolks or 2 whole eggs (for lighter texture)
- 6 tbsp unsalted butter, cubed
- Pinch of salt
Instructions
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In a medium saucepan off heat, whisk together egg yolks (or whole eggs), sugar, lemon juice, zest, and a pinch of salt.
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Place the pan over medium-low heat. Cook while whisking constantly for 8–10 minutes, or until thickened and the curd coats the back of a spoon. Do not let it boil.
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Remove from heat and stir in butter one cube at a time until fully melted and the curd is smooth and glossy.
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Strain the lemon curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits.
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Let cool to room temperature. Transfer to a jar or container and refrigerate. It will thicken more as it chills.
Notes
- Use whole eggs for a lighter, slightly less rich texture.
- Add a splash of vanilla or swap in orange/lime zest for a citrus variation.
- Always strain the curd for ultra-smooth results.
- Don’t overheat or stop whisking—this prevents curdling.
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