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