Lemon Curd

lemon-curd_jarSpring is getting so close and it makes me long for light and easy desserts.  The first ingredient that comes to mind is lemons.  They are so fresh and brighten any dish you make, especially this divine lemon curd. Oh so divine!  It is tart, sweet, and super simple.  Why do people spend $4 on a jar when this makes twice as much for that price?  It only takes about 15 minutes and you can use any kind of citrus whether it be lemons, limes, or oranges.

Earth Fare had beautiful Meyer lemons on sale this week.  I wish I would have taken a picture to show you how lovely they were. I definitely could not pass them up knowing that lemon curd would pair perfectly with my angel food cake.  Lemon curd is also great addition to many pastries and cakes as well.  Make sure you use fresh citrus whatever you pick.  Not only does it taste better but it does not contain preservatives or other additives that is in bottled juice.


Lemon Curd

makes about 1 1/2 cups

1 1/4 c. Meyer lemon juice, freshly squeezed

5 egg yolks

1 c. granulated sugar

1 1/2 tablespoons Meyer lemon zest

1 stick (1/2 c.) butter, unsalted, cut into small chunks


In a saucepan over medium high heat, bring sugar, lemon zest, and lemon juice to a boil.  Remove from heat and gradually temper one third of your hot sugar mixture into your egg yolks, whisking constantly.

Once tempered add egg yolk mixture back to hot mixture on the stove, whisking constantly.  Continue to whisk constantly over medium heat for about 10-12 minutes until mixture has thickened.  It will feel like lemon pudding.

At this point, add in the cubed butter in batches, about a tablespoon at a time.  Blend well after each addition.  Remove mixture from heat and pour through a fine wire mesh strainer into a bowl.  Place plastic wrap directly on the warm lemon curd to prevent a skin from forming.  Chill until cold, approximately 2-4 hours.


1 Response to “Lemon Curd”

  1. 1 Katie March 5, 2009 at 2:52 pm

    I LOVE lemon curd! YUMMM! How perfect of a pair for Spring arriving!

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March 2009
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