Deliciously smooth. Sweet and tangy. The taste of spring in a spread. O.k., I’m waxing a little poetic, here. But lemon curd rocks. It is expensive to buy, but easy and inexpensive to make. So make some! And then eat it with everything: on waffles or shortbread cookies. In yogurt (with or without granola!), with fresh berries. In a cheesecake. With ice cream. On gingerbread. As a cake filling. Then try the same recipe with limes. Or oranges! These citrus curds would be beautiful additions to your Easter brunches!
3 large eggs
1 cup sugar
½ cup lemon juice. I used Meyer lemons here, and needed three lemons
1.4 cup butter, cubed
1 Tablespoon lemon zest
How to Make It:
In a small, heavy saucepan over medium heat, whisk together the eggs, sugar, and lemon juice until blended. Add the butter and the lemon zest and cook, stirring constantly for about 10 minutes until the mixture thickens. You will see it thicken, and feel it thicken as you stir. Test with a metal spoon: the curd is ready if it coats the back of the spoon. Be careful that you don’t let it boil, or it will curdle.
Pour the curd into a small bowl and let cool slightly before transferring to the refrigerator. Put a piece of plastic wrap over the surface of the curd so you don’t get a skin.
Don’t panic if you see little bits of cooked egg white in your curd! The egg whites coagulate at a lower temperature than the yolks. If this happens, all is not lost! The egg bits won’t affect the flavor of the curd, and you can simply strain them out. Spoon your curd into a strainer over a small bowl and gently press it through. Goodbye, egg whites. If you don’t like the zest in your final curd, this method will strain it out, also.
This makes a soft, spreadable, sweet curd. Use within a week, or freeze!