I apologize for the small pictures, this is actually a post I wrote up a few years ago while David and I were living in California. (I like to think my photography skills have improved since I first started this blog…) This poor lemon curd post has been patiently waiting in my “drafts” section for quite a while, and even though the photos aren’t great, the lemon curd is! It deserves some time in the limelight after all this time. My favorite way to enjoy lemon curd is to plop a big dollop on top of a bowl of fresh fruit. For other ways to enjoy it, see the ideas at the bottom.
1 ¼ cups granulated sugar
zest of 3 lemons (zest before juicing!)
freshly squeezed lemon juice, between ¾ and 1 cup
1 stick of butter, chilled and cut into small pieces
4 egg yolks
For ice water bath- set a medium bowl in an ice water bath (larger bowl with some ice and water) and set aside.
Place sugar and lemon zest in a food processor a pulse a few times to combine and release the lemon oils. (Alternately, use a mortar & pestle or stir vigorously with a wooden spoon.)
Transfer sugar mixture to a heatproof glass bowl along with egg yolks and egg. Whisk to combine. Place bowl over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and whisk occasionally until lemon curd has thickened and reached between 160 and 170 on a thermometer. This process may take a while so be patient, and don’t worry, it will thicken!
Add butter and whisk to combine. Strain curd into the prepared bowl from step 1. Cover tightly with plastic wrap (pressing directly onto curd surface to avoid making a skin later). Transfer the bowls to the fridge until completely cooled.
Lemon curd is delicious with fresh fruit, especially berries. Here are some other pairings. Be creative!
* on top of fresh gingerbread
* on pancakes or in crepes
* lemon bars
* filling in a vanilla cupcake
* home made doughnut filling
* with blueberry scones or muffins
* whipped into vanilla yogurt or whipped cream for a sweet topping