Lemon curd is so simple and delicious that I make it all the time. There is something about the balance of tart with sweet that perks up your taste buds. And I’ve just finished making limoncello so I have lemons on my mind.
You can use lemon curd over fruit or put fruit over lemon curd depending on which you prefer. Lemon curd is my secret for making a lemon meringue pie quickly. You can spoon lemon curd over ice cream, dip gingersnaps into it … the list goes on and on.
If you want something a little different, use limes or Meyer lemons. Lime curd with blueberries is wonderful.
Lemon Curd
10 minutes, makes 1 cup
Ingredients:
2 large lemons, zested and juiced
4T butter
1/2c sugar
2 large eggs + 1 egg yolk, well beaten
Utensils:
1 medium size saucepan, a measuring cup, a wooden spoon, a bowl
Method:
Melt the butter over low heat . Add the sugar, lemon juice and zest. Slowly add the egg mixture, stirring gently so the egg does not scramble. Continue to heat and stir gently until the curd covers the back of the spoon. Take the saucepan off the heat, pour the lemon curd into a bowl and leave to cool and thicken.
After cooling, place a piece of wax paper on the surface of the curd and store it in the refrigerator.
If you have a little scrambled egg in your curd from heating it too quickly, just strain the curd through a sieve.
