Lemon Curd

lemon curd

Back in September I made a carrot cake with mango curd filling and whipped cream cheese frosting for Sean’s birthday.  Little did I know what a monster I’d created by choosing this cake.

You see, after Jack tasted the mango curd he became hooked on it.  Not that I can blame him, it was incredibly delicious.

Curds are fruity, sweet and yet a little tart as well.  After discovering his hankering for curds I started making lemon curd more often.

lemon curd

And so now I’ll share Jack’s latest addiction.  Yes you can buy lemon curd at the store, but even the best jarred versions just don’t compare to homemade.  Besides, it’s pretty darn easy to make it so why wouldn’t you?!

You can adjust the sugar levels a little to cater to your tastes.  Our recipe is sweet but still tart.  If you don’t want the extra tartness just add 1/4-1/2 cup more sugar, adjust to taste.

The best thing, lemon curd has so many uses.  Most people would think first of spreading it on toast, biscuits, scones or even a sweet bread.  Then of course it’s a great cake or cupcake filling, pies, tarts…

One of Jack’s favorite ways to have it is in a jar, layered with crumbled cake and whipped cream.    His other favorite it swirled in plain yogurt, top with granola for a parfait.  Let your imagination run wild and enjoy!

lemon curd

 Lemon Curd

5 egg yolks
1 c. sugar
1/2 c. freshly squeezed lemon juice
Zest of 3 lemons
1/2 c. butter, cold and sliced into small chunks

Whisk together the yolks, sugar and lemon juice in a small saucepan. Place the pan over low heat and whisk nearly constantly. The heat must be low and whisk often or you run the risk of the eggs cooking. After about 10-15 minutes when the curd coats the back of the spoon it is done cooking. Add the zest and butter. Whisk until the butter melts.

At this point it’s up to you whether or not you want to strain the curd. If you don’t like zest in it or feel you may have slightly cooked the egg go ahead and strain it. If you don’t mind zest go ahead and pour it in a sterilized pint jar. It will kep in the fridge for about two weeks, not that it ever lasts that long in our house!

**  The lemon juice and zest can easily be substituted with lime or orange zest/juice.

Yields: A little less than a pint

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9 thoughts on “Lemon Curd

  1. Liz

    I was just thinking of filling a sponge cake with lemon curd and whipped cream, and now here we are. Thanks for sharing. I must try this recipe of yours. How have you been? It’s rainy and gloomy around here. Have a wonderful week!

    Reply
  2. Pingback: In My Kitchen – November 2016 | Feeding My 3 Sons

  3. ChgoJohn

    Gee, this is easy. Can you tell I’ve never made lemon curd, Gretchen? Maybe it’s time I do something about that, eh? The idea of mixing it with some yogurt and blueberries is beyond tempting. I fear you may have created a monster.

    Reply

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