Lemon Curd, so versatile and worthy of my first post!

Is there anything better than a creamy, luscious, lemon curd? Ok I am sure there is, but you’d have to agree this is a close second. I love this curd recipe because its so clean, light, and lets the lemon speak for itself. There is no cornstarch or other thickener added, if you want this perfect textured curd you are going to have to work for it! But you can do it, put your whisk into it (sorry that is the song I sing to keep whisking while sweat drips down my back…see what I did there.)  Ok enough rambling lets get started, and keep in mind this curd can be made into any flavour just switch out the lemon zest and juice for equal volumes of another fruit, like grapefruit, lime, or wherever your imagination takes you. Plus anytime you have some curd stored in the fridge you are really just steps away from so many wonderful desserts. Check out my links at the bottom of this post!

 

Step-by-Step Instructions: (Full recipe printed below)

When making lemon curd I prefer to use Meyer lemons, so use those for your zest and juice, if you can find them.

Start out by rolling the lemons on the counter. Or if you have a two year old sous chef, like me, just let them bang the lemons around on the counter. This will help make juicing them easier.

1 Lemons

It is easier to start by prepping all your ingredients so you have them handy when its time to start. Plus that way you can pretend you are on a cooking show and that just makes it more fun. You need the zest of two lemons, 1 cup of fresh squeezed lemon juice, eggs, egg yolks, granulated sugar, salt, and butter cubed.

02 Ingredients

Start by placing the eggs, egg yolks, sugar, and salt in a metal or glass bowl. Give it a quick whisk  for about a minute.

03 Eggs

Add the lemon juice and zest then place on top of your pot to make a double boiler. This is what it should look like a pot filled halfway with water, topped by your bowl over medium high heat.

04 Over Pot

Alright get ready to whisk, whisk, whisk, and possibly swear. It is going to take a while, about 10-15 minutes, to get to the right texture. First it will get foamy, then the foam will give way to large slower bubbles. You will notice eventually that it has transformed into a thicker mixture and will hold its shape slightly, it will have a pudding like consistency.

Lemon Curd Whisking

You can now towel off the sweat and remove your lemon mixture from the heat to the counter. Add in all the cubed butter and whisk until it is completely smooth and silky. If you happen to notice lumps don’t panic, or do because everyone needs a little freak out sometimes, just grab a strainer and pour the curd through to remove any lumps.

Once the curd is finished pour it into a prepared pie plate, or really whatever you want maybe right into a pie crust. Now its ready to be cooled in the fridge, which it needs to do for at least an hour or two.  The good news is it keeps stored in the fridge for about a week.

12 Lemon Curd

Cover the curd with plastic wrap making sure it directly touches the surface of the curd, otherwise it will form a skin on top and no one wants curd skin lumps in this creamy treat.

13 Lemon Curd

Once its cooled and set time to enjoy. You can spread it on pound cake, make a pie, fill tarts or macarons, bathe in it, really whatever. If you want to know how I like to use it, I promise its G rated, click the links below.  I will show you how to turn it into a creamy mousse. Or get wild like me (again G rated) and make some lemon meringue donuts.

Lemon Curd Recipe:

4 Large eggs

4 Large egg yolks

3/4 cup Granulated sugar

1/4 tsp. Salt

1 cup Fresh squeezed lemon juice

Zest from 2 lemons

3/4 cups Butter (12 Tbsp.)

Preparation:

  • In a metal, or glass, bowl combine eggs, yolks, sugar, and salt.
  • Whisk together quickly for about a minute, and very frothy.
  • Add lemon juice, and zest and whisk for another minute.
  • Set your bowl with the lemon mixture on top of a pot filled half way with water over medium high heat.
  • Making sure to whisk constantly, cook until thickened about 10 -15 minutes.
  • Remove from heat and add the butter, half at a time.
  • Keep whisking until all the butter is melted and incorporated into the mixture. It should be perfectly smooth.
  • If you notice any lumps strain through sieve to remove them.
  • Place in pie plate and cover with plastic wrap making sure it is touching the top of curd.
  • Refrigerate until ready to use.

This will keep well in the fridge for about one week.

 

Add-ons:

Turn this recipe into a Quick Lemon Mousse

Mousse

or

Try a delicious Lemon Meringue Doughnut

Lemon Doughnut