I was introduced to the miracle of lemon curd (I don’t think that’s too strong a term) a couple of decades ago, when a British neighbor (Brits adore lemon curd-another sign of their inherent good taste) brought some over in a cute jar as a Christmas present. I’ll be honest, growing up in Alabama…we were never served anything remotely like lemon curd….apple jelly, grape jelly, sure…but something called lemon CURD? No.
But when I took that first smooth, sweet, lemony bite (I’ve heard it called sunshine in a jar, and not without good reason), I was completely, totally hooked. And have suffered from a mild to medium L.C. addiction ever since. But I’ll be honest, while I’ve had store bought lemon curd….it always suffers by comparison to the homemade stuff. Some of it is good, yes, but there’s just…something…about it that isn’t quite right…and it’s pricey! And why do that when it’s so easy to make?
There are scads of lemon curd recipes out there, that are all resemble each other … fresh lemons, butter, sugar, eggs. That’s it. The most recent batch I made was from a NY Times recipe, which I followed pretty closely…for the most part…you know how it is. Actually, the recipe is for a Lemon Almond Cake, which I’ll link you to at the end. Here we go…
- Grated zest and juice of 2 lemons
- ¾ cup plus 2 tablespoons sugar
- 4 extra-large eggs
- 6 tablespoons unsalted butter, cubed
- First zest and juice two lemons(tell me you have zester-makes life so much easier). Put the lemons juice, zest, eggs and sugar( I lowered the sugar to 1/2 cup…I like it more tart), in a heatproof bowl…I used a large stainless one…and then with a whisk, beat it up really good…work that arm!
Then put the bowl over a simmering put of water…not IN the water..OVER the water. You don’t want to scramble your eggs.
Add your cubed butter all at once (some say add it a piece at a time but that’s just a pain, and not necessary).
Ok, now STIR with a wooden spoon or spatula-I used a spatula…and keep on stirring for about 5 minutes or so. You’ll see that it’s starting to stick to the side of the bowl and coat the spoon. Take a look at the video….
And you’re done….the curd will thicken as it cools.You can go ahead and jar it if you like and refrigerate, or press plastic wrap over the top so it doesn’t form an icky skin on top and refrigerate until you’re ready to use….for the lemon almond cake, a piece of toast, pancakes, or my particular fave… with a croissant and plenty of dark coffee. Or use it for the super easy recipe below from Bon Appetit Magazine.
Take your lemon curd….whisk in a cup of heavy cream, and layer with crumbled graham crackers, ending with graham crackers…sprinkle with sea salt and lemon zest. Many will call you goddess.
Oh, and this recipe makes quite a bit of lemon curd, two jars easily….give some to a friend who will adore you forever….you can also freeze it for a year. And let me know how it goes…would love your comments below. Here’s the recipe for the Lemon Almond Cake….you rock, NY Times!
Don’t be a stranger!