I adore lemon curd. I have been making it for the last 7 years. It started when I owned a small tearoom and I served it each day with scones.
It’s pretty easy, just a little time consuming. You can use it with scones, put it on cake, cookies, and fill cupcakes with it. There is endless fun you can have with lemon curd. It will last about 3 weeks refrigerated or you can even freeze it for later.
I jar it up and give it as gifts. I don’t have a picture here, but you can put a cute label on it and send it on it’s merry way. Your friends will love you for it.
Lemon curd was brought over by the colonists from England, where it is known as lemon cheese or lemon butter. I found this recipe from Rose Beranbaum’s Cake Bible. There are many versions around, so experiment and find one that works for you.
If you want to make this refined sugar free, you can substitute the sugar for xylitol.
4 large egg yolks (2 oz)
Sugar 1/2 cup plus 2 tablespoons
Lemon Juice freshly squeezed about 2 – 3 lemons
Unsalted butter 4 tablespoons
pinch of salt
Fresh lemon zest 2 teaspoons.
In heavy saucepan, beat the yolks and sugar until well blended. Stir in the remaining ingredients except the lemon zest. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce, which thickly coats the back of a wooden spoon but is still liquid enough to pour. The mixture will change and become opaque and begin to take on a yellow color. It must not be allowed to boil or it will curdle. You may have to remove the pan when you see steam for a moment and then replace it. When the curd has thickened, pour immediately through a strainer and add the zest. Discard the remaining residue. Pour into an airtight container and let cool. It will continue to thicken.
The hardest part of this is not allowing it to curdle. Remember to keep the temp medium-low and constantly stir. I know you will enjoy this lemon curd recipe. Sign up to receive future recipes or follow along on twitter.