Luscious Lemon Curd

22 Oct

Lemon curd is my new favorite breakfast/dessert condiment.

A fruit curd is similar to a fruit custard, except it is made without milk or cream. Lemon curd is a classic spread for toast, muffins, scones or pancakes. I like to spoon it over plain yogurt, too.

For a more dessert-like treat, pour homemade curd into a tart or pie shell and bake it in the oven until set. Curd can also be used as a filling for cookies, cakes or pastries, or swirl it into freshly churned ice cream or whipped cream!


I can eat it this stuff by the spoonful. It is just *~so.darn.good.~* I love the sweet and sour combination of lemons and sugar mixed with the creaminess of good ol’ butter.


I wanted to make lemon curd since the beginning of summer, and finally got around to it last Friday. It was so easy and delicious that I made it again on Sunday.

The process is like a science experiment. Sugar, lemon zest, eggs, and lemon juice get heated in a bowl over a pot of simmering water. The eggs cook slowly, thickening the mixture into a custard. Once thick, the custard gets strained through a fine sieve. Add a little butter for extra silky smoothness.

To go with the curd, my friends and I made pancakes. Really hearty and oaty ‘cakes, and topped with a triple threat of spreads—maple syrup (duh!), lingonberry jam (similar to a cranberry), and homemade lemon curd!!!!!! With walnuts and bananas mixed into the batter…YUM-O!


Four great friends and a lovely Sunday morning noon breakfast. Kelly made the pancakes. Sara cut up the fruit and made the mimosas. I threw together some lemon curd. Sara’s brother Sam got to eat with us in exchange for helping Sara with her physics homework and fixing the toilet 🙂

Sunday breakfast. Let’s do it again. And again. And again.

Luscious Lemon Curd

Adapted from Kiri, head pastry chef at Pizzaiolo Restaurant

This recipe is almost too easy! I memorized it immediately after the first time I made it! You do not have to be super exact with all of the measuring. Just go with the flow.

Makes about 1 ½ to 2 cups

Ingredients

½ cup sugar
lemon zest
2 eggs
¼ cup of fresh lemon juice (about 2-4 lemons)

4 Tablespoons of butter
Directions:

1. Place the sugar and the lemon zest in a heatproof metal bowl (the zest will infuse the sugar with lemony goodness!).

2. Crack your eggs in a separate bowl.

3. Measure out the lemon juice and set aside.

4. Place your bowl of sugar over a small pot of simmering water. Add the eggs and the lemon juice.

5. Whisk the mixture over the simmering water until it thickens, about 10-12 minutes.

6. When thickened, take the bowl away from the heat and add the butter, stirring until melted.

7. Strain your lemon curd through a fine mesh strainer (or chinois if you’re fancy).

8. Let it cool slightly and enjoy!

Store leftovers in the refrigerator.

Advertisements

2 Responses to “Luscious Lemon Curd”

Trackbacks/Pingbacks

  1. Ricotta Blintzes, From Scratch…with Homemade Lemon Curd « Figsinmybelly - June 10, 2011

    […] HERE for my recipe for Homemade Lemon […]

  2. Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~ | Figsinmybelly - May 22, 2015

    […] smaller for this round, and added a bunch of mixed fruit on top, including the figs. I also made lemon curd. And some scrambled eggs on the […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: