Lemon curd is one of those things that I always like to have in my refrigerator. It has saved me more than once when I've had to rustle up a last minute dessert or had an unexpected guest stop by at tea time. I love how lemon curd is tart (at least the way I make it!) and yet rich and smooth. Honestly, I could just eat spoonfuls of it straight from the jar!
Classically, lemon curd is served with tea, where it is spread on scones, biscuits, and shortbread. It also makes a nice filling for cakes and tarts, especially when topped with fresh fruit. You can sandwich it between cookies, swirl it into ice cream or yogurt, fill chocolates, choux pastry or crêpes, and slather it on poundcake and pancakes.
I like my lemon curd to be very tart, so the amount of sugar called for in this recipe is quite low compared to some. You can increase the sugar to as much as 1 1/2 cups if you like it sweeter. I also like to mix everything in a food processor as the sharp blade really cuts the lemon rind into the sugar, releasing all the flavorful oils.
Of course, lemon isn't the only flavor of curd. Try experimenting with limes, meyer lemons, grapefruits, and blood oranges. Some of these fruits are sweeter than others, so adjust your sugar up or down accordingly. Jars of lemon curd make very nice gifts, so feel free to experiment and take advantage of the citrus season while it's still here!
How To Make Lemon Curd
Makes about 1 cupWhat You Need
Ingredients
3 or 4 lemons
3/4 cup sugar
8 tablespoons unsalted butter (1 stick), cut into pieces
5 large egg yolks
1/4 teaspoon salt
Equipment
Vegetable peeler
Citrus juicer
Food processor (see Recipe Notes)
Small sauce pan (1- to 2-quarts)
Heat-proof spatula
Instant-read or candy thermometer (optional)
Whisk
Strainer
Jar for storage
Instructions
1. Peel and juice the lemons. Peel 3 of the lemons, taking as little of the bitter white pith as possible. Cut all the lemons in half, juice them, and measure out 1/2 cup of juice. Save any leftover juice for another use.
2. Mix everything in the food processor. Combine the sugar and lemon peels in the bowl of a food processor and process until the peels are ground very fine, about 30 seconds. Add the butter, egg yolks, lemon juice and salt to the bowl. Pulse a few times and then process for 15 seconds or so to incorporate everything. The mixture will looked curdled but that's OK at this point. (See Recipe Notes, below, for making lemon curd without a food processor.)
3. Prepare the strainer. Place the stainer over the bowl so it is ready to go when your curd is done cooking.
4. Cook the lemon mixture. Pour mixture into a small saucepan and place over very low heat. Stir frequently, using a heat-proof spatula. Do not leave the mixture unattended as it is very easy for it to overcook and curdle.
Cook until the mixture begins to thicken, 12-15 minutes. If you are using a thermometer, cook the curd to 170˚F. You can also test the curd by coating the back of a spoon with the curd and running a finger through it. It should leave a clear, distinct path.
4. Strain and store. Pour the curd through a strainer to catch any peel and coagulated egg. If your strainer fits over your storage jar, you can simply strain it right into the jar. Otherwise, strain it into a bowl and then pour it into a jar. Allow to cool to room temperature, then seal the jar and store in your refrigerator. It will keep for a few weeks, if it lasts that long!
Recipe Notes:
• If you don't want to use a food processor, remove the lemon peel with a zester or rasp and incorporate all the ingredients into a bowl by hand. You can also use a stand mixer.
• Lemon curd can also be stored in the freezer for several months.
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(Images: Dana Velden)
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I was just making Clementine Curd yesterday and posted about it in my blog. Citrus curds- lemon , lime, clementine, orange, are all delicious. I swear they are addictingly easy once you know how.
http://sailingsavorsingle.blogspot.com/2013/02/clementine-curd.html
OMG. Droooooool. I love lemon curd. I would really like to make this, however as soon as I did I am sure I would just eat the whole batch with a spoon. But this does look like something I should try at least once...
Still drooling.
Yum! I make lemon curd (usually Meyer lemon) at least once a year, for my husband's favorite b-day dessert: lemon angel pie , which is a hand-me-down from his Grandma. Her version doesn't use butter, though, so it's safe for lactose-intolerant folks like me.
There's no need to use a food processor--just combine everything in a bowl, put it over hot water and whisk until it thickens. The butter will melt and be incorporated, and if you use grated zest, you don't even have to strain.
I never strain my curd. I love the bits of zest and I think it gets better with the zest when stored for a few days. Also, I never use a food processor. Like catherineap, I just put everything in my copper pot and cook slowly. Why dirty up more dishes than you have to. Curd was made for years before the food processor (or electricity) were invented!!!
I prefer to make my lemon curd in... the microwave! I also zest my lemons in long strips, which I strain out before putting the curd in a jar. I've never had a problem with it, and I've gotten happy reviews from friends and family.
I usually use this recipe (with the addition of a couple of extra egg yolks):
http://allrecipes.com/Recipe/Microwave-Lemon-Curd/
How do you think it would taste with honey or maple syrup instead of sugar? Would that work?
Love lemon curd, great in yogurt or as mini pies http://www.jaxhouse.com/2012/11/25/mini-lemon-meringue-pie/
I also use the microwave. I got my recipe from the book "Rato". DELICIOUS!
So somehow ended up making the wedding cake for my friend, who requested lemon-poppy seed with lemon curd between the layers. Truth be told, was intimidated by the thought of making the curd, and I am a lover of simplicity, so while the above looks doable, have to say the following was truly fool-proof http://www.earthboundchronicles.com/2010/07/05/how-to-make-lemon-curd-in-6-simple-steps/ Am also a fan of minimal dishes as I did this all in my enamel cast iron on the stovetop. Was a total win :)
This looks good but my all time favourite is David Lebovitz's recipe.
Made this this weekend. Have to confess that I've already eaten quite a lot of it with a spoon, straight out of the jar.
I love lemon curd, but I can't make it on a regular basis. I would eat it all. Like pudding, before it cooled. I typically have to make crust for tarts *right* after I make the curd so that I can bake it into something before I eat it all with a spoon. Kudos to you for being able to always have some in the fridge!
I make mine with honey and no butter. It's a completely different recipe, but just as delicious... and I feel less guilty eating it right away with a spoon!
itsakitty, do you have a recipe/ webpage you could post? I'd like to give that a try!
I love lemon curd but it would never last in my fridge. I would eat it on its own.
I like mine tart, too, and I usually use lime juice instead of lemon juice, or combined lime/lemon juice. I don't use food processor, I just whisk all the ingredients (in a stainless steel bowl sitting over a pot with siimmering water) until done.
I love lemon curd but it would never last in my fridge. I would eat it on its own.
I like mine tart, too, and I usually use lime juice instead of lemon juice, or combined lime/lemon juice. I don't use food processor, I just whisk all the ingredients (in a stainless steel bowl sitting over a pot with siimmering water) until done.
I love this idea and it would make a wonderful gift with a scone mix and a sweet little spoon. As both my parents and my in-laws live elsewhere I have to ask- can it be shipped?
Why not do things the easy way? Put all ingredients into one medium-sized pan:
Grate the lemons with fine zest grater; grate right into your pan. Cut lemons in 1/2 and juice right into the pan. Add stick of sweet cream salted butter, straight from the fridge (it will melt as you cook). Use the entire egg, yolk and all-----just be sure to beat eggs well, before you turn on the heat, incorporating all of the white into the yolk.
Add your sugar. No need to add salt---it's already in the butter.
Place this medium-sized pan, with all the ingredients in it, into a larger pan that is 1/3 to 1/2-filled with water. This is your homemade double boiler. No need to worry about burning your curd this way. The mix should take about 8 minutes or less to thicken up, from the time the water starts boiling.
Quick and simple. No food processor, you don't need to strain anything or peel any lemons. If you buy yourself a quality grater, one used to zest lemons, it takes no time at all to grate all the zest.** Don't use more than two teaspoons of zest.** ONLY GRATE THE YELLOW PEEL---otherwise you will end up with bitter curd. You don't have to separate the eggs. You don't need to cut up the butter.
I usually taste test and add more lemon juice or more sugar, if needed. You can do this even after curd is thickening up; it won't hurt your end product. If your curd isn't setting up, add another well-beaten egg. Don't be surprised when you end up with a perfectly delicious curd . . .
Addendum to above-----VERY IMPORTANT: Use a silicone whisk. NEVER use a metal spoon or whisk when making curd. The citrus and the metal don't do well together, and you may end up with metallic-tasting curd.
I made Lime Curd using this recipe last night. Yum!! I finely grated the peel, and the curd looks pretty with the little bit of peel that came through the strainer.