When I was a kid I remember that the church always had a big yard sale every year. And a woman always sold her homemade preserves there. This is the first time I had lemon curd, and every year I looked forward to buying a fresh jar.
I don’t know what exactly attracts me to lemon sweets, but especially in the dead of winter it brings happiness and brightness into my day. If I were to pick one favorite type of dessert I would have to say anything with lemon.
Lemon curd is so versatile you can put it on anything! Ice cream, toast, cake, english muffins, pancakes, waffles, or even just have a little spoonful now and then. I really like using Meyer Lemons because you get all the wonderful citrus flavor without battling the tartness of a regular lemon.
My first batch of curd first went on some citrus English muffins. So so so yummy. The rest of it went into a lemon cupcake! I wonder if I could mix it with whipped cream and pipe it into eclairs or use it as a layer in a trifle. So many possibilities, I can’t wait to make this again and again!
- 4 Large Meyer Lemons, juiced (should be about 1/2 cup) and zested
- 1 Cup Sugar
- 5 Egg Yolks
- 1/2 Cup Butter, cubed
In a small dish stir together the sugar and lemon zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the sauce will start to thicken. Remove from heat and let cool for 5 minutes stirring occasionally. If you are looking for a very smooth jelly consistency then push the curd through a mesh sieve.
Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature.
Store in the fridge.
What will you use your lemon curd for?