My neighbor, Natalie of Designer Bags & Dirty Diapers, has two lemon trees in her yard that are prolific producers of huge, juicy fruit. We have two lemon trees that produce nothing but thorns. Thankfully, Nat is very generous with her bounty and tells us to take what we want. A friend of mine who is a food photographer and stylist had just made lemon curd, and it was fantastic. So I asked for the recipe. Fresh lemons right off the tree would make fantastic curd. Here we go!
I have made it twice. It is really delicious. And yes, I gave a jar to Natalie. It is super easy to make and very few ingredients but you better like whisking because you do a lot of that.
Easy and Fresh Lemon Curd
Makes about 2 cups
Lemon zest from one lemon, grated
3/4 cup fresh lemon juice*
3/4 cup sugar
1/4 teaspoon salt
3 large eggs, room temperature
4 large egg yolks, room temperature
4 tablespoons butter (1/2 stick), chopped
*Use freshly squeezed lemon juice and not store bought juice or concentrate. The number of lemons depends on the juiciness of each lemon. I used two lemons, but it could take up to 4.
Before you juice the lemons, remove the zest from one entire lemon.
Now juice that lemon and as many others as you need to equal 3/4 cup of juice. Leave the pulp but be sure to remove the seeds.
In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
Meanwhile, in a medium bowl whisk together the 3 eggs and 4 egg yolks. You should see no patches of albumen but a smooth blended mixture.
When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, continually whisking to temper the eggs.
Feel free to pour in up to half of the juice mixture slowly. Whisk constantly otherwise you can cook and curdle the eggs.
Then return the pot to the stove and add the rest of the eggs while continually whisking.
Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
Pour the curd through a mesh strainer into a new bowl. And if you think you do not need this step? Stop, think and do this step. There is nothing worse than lumpy, cooked eggy curd.
Stir the chopped butter into the lemon curd until it’s completely melted.
Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, the curd will develop a skin/film.
Refrigerate until cold, about 2 hours. It will thicken up some as it cools.
Transfer to a glass jar or other airtight storage container. The jarred curd keeps for 1-2 weeks.
Here is the original recipe by The Food Charlatan. https://thefoodcharlatan.com/the-best-lemon-curd-recipe/
Download my version here: Easy & Fresh Lemon Curd
What to do with Lemon Curd?
So when I mention that I make my lemon curd, folks always ask, what do I do with it and the answer is – EAT IT! Preferably with a spoon right out of the jar. But there are many uses for lemon curd, and I have listed a few below:
- Add to your morning oatmeal or yogurt
- Top a warm biscuit or shortbread
- Add a dollop to a bowl of fresh strawberries, blueberries or even ice cream
- Fill a tart shell and make a lemon tart and top it with meringue using the egg whites that you did not need for the curd
- Warm it up and drizzle on pancakes or waffles instead of maple syrup
- Or fill homemade crepes with lemon curd as I did the other day.
What beverage should I pair a lemon curd dessert? Stay tuned as I ask the experts on my Instagram feed.
That is all for now.