curd’s the word

Lemon curd! So seductive in its flavor promises, but it’s one of those things that once I get it home (inevitably from some over-priced grocery store that convinces you with tasting samples), it can be tricky to find the right use for it.

Put it on toast? Slightly too sweet.
Put it on a muffin? Yea, but realistically, when do I ever make muffins?
Put it on ice cream? Eh, gotta wait for the right flavor combo.
Put it on pavlova? YES.

Before the pavlova though (which maybe you’ll be lucky enough to get a post about), we’re making our own lemon curd, people.

lemon zest and lemons

Most of the recipes I found called for an alarming amount of eggs/egg yolks. While I recognize that using a ton of yolks would only help when it came time for pavlova later, I couldn’t commit! Ultimately, I went with this recipe that walked the line of being manageable but not totally lazy.

butter

Lemon Curd (adapted from Epicurious)

Needs:

1/2 c. fresh lemon juice

3 tsp lemon zest

1/2 c. sugar

3 eggs

6 Tbsp unsalted butter, cut into small chunks

To do:

Off the heat, whisk together lemon juice, lemon zest, sugar, and eggs in a large saucepan. Place saucepan over low heat and continue to whisk.  One tablespoon at a time, whisk butter chunks into the mixture. After first round of butter has melted, continue to add the remaining butter. Continue to whisk (almost constantly) until the mixture has a custard-like consistency (about 5-7 minutes).

Strain the lemon curd into a small bowl to remove any lumps and rogue pieces of lemon zest. Cover the lemon curd with a piece of plastic wrap (so the plastic is touching the surface of the curd – keeps that funky skin from developing) and chill for an hour before use.

lemon curd

The result should be tart and sweet, slightly custardy, but mostly saucy. Keep it in your fridge for up to a week, but don’t be surprised if you find that it’s gone before then.

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