Lemon Curd

  • Lemon Curd

    “Curd” sounds gross, so don’t judge this incredible dessert it by it’s nasty name.  (Kind of like how you shouldn’t judge the Ugly But Good Bars just because they look fugly.)

    Nope, this dessert is a keeper.  If you like lemon, then you’ll want to make a batch of it and not tell anyone and then eat it all by yourself, denying that you made it in the first place if someone asks you why there’s a pot in the sink with what looks like lemon curd around the edge of it.
    You’ll want to put this dessert in places you’d never imagined (ew, now you’re the gross one)- like in a ramekin beside a stack of Classic Shortbread Cookies for dipping.  Or stuffed into Buttermilk Vanilla Cupcakes with the centers cored out to allow for a serious curd-fill-up.  Or between layers of Lemon Olive Oil Cake (that one’s a given).  And naturally on top of Angel Food Cake– so innocent all on it’s own.

    This curd is lemony without being too tart.  It’s smooth like pudding.  And all things considered, it’s pretty easy to make.  Seriously- I make this stuff in double batches and freeze it for when I might need it.  It’s really versatile, and above all else- it’s amazing on its own.  Serve it with a few blueberries and you’re all set.  Curd it up!

    Adapted from Ina Garten’s recipe…

    3 lemons

    1 1/2 cups sugar

    1/4 pound unsalted butter (room temperature)

    4 extra-large eggs (or 4 1/2 large eggs)

    1/2 cup lemon juice (from 3 – 4 lemons)

    1/4 teaspoon salt

    1. In the bowl of a food processor, process sugar and zest of 3 lemons until zest is finely minced.
    2. Add the butter to the sugar-lemon mixture, and mix in processor for 45 seconds.  Add the eggs, one at a time, whirling the processor for 20 seconds between each addition, and then add the lemon juice and salt.  Mix until combined.
    3. Pour the mixture into a heavy saucepan and cook over medium-low heat until thickened (about 10 minutes), stirring constantly.   (The lemon curd will thicken at about 170°; it’s ready when it’s the thickness of a loose pudding.)  Remove from heat and cool or refrigerate.

    Tips:

    • No food processor?  It’s okay (although you really should see what you can do about getting one.)  Just make sure you zest the lemons with a fine zester (I use a microplane which is EXCELLENT for zesting lemons and grating garlic and ginger and Parmesan…) and beat the ingredients with a mixer instead of the processor.
    • One more zest note: never zest the white part- just the yellow of the lemon.  And wash the lemon really well before you zest (especially if you don’t buy organic lemons).  (You know, it’s that whole annoying pesticide thing.)
    • Be careful not to heat the curd up too quickly or without stirring constantly, as the curd will basically scramble (since it’s mostly eggs).  Gross.  Lemon scrambled eggs.
    • The curd will thicken a bit as it cools, just so you know.
    • Freeze in a ziploc bag as mentioned above, and scoop out what you need on demand.
    • Enjoy!

     

    Print Friendly, PDF & EmailClick Here to PRINT This Recipe Now!

    Related Recipes & Posts:


    March 20th, 2013 | More Sweets Please | No Comments | Tags: ,

Leave a Reply

* Name, Email, and Comment are Required