I think lemon curd will always and forever remind me of my mom. We both share a love of British Tea houses and we've spent a lot of time eating little tea sandwiches, drinking tea, and covering scones in lemon curd and clotted cream. It's just this quirky thing we like to do on weekends or when we both have the same day off from work, and it's usually followed up with a stop at a thrift store or the mall.
This recipe is very simple: lemon juice and zest, eggs, sugar, and butter. I like my lemon curd on the tart side, so this is pretty tart with the right amount of sweetness for me. I was having a really hard time not eating this entire jar.
Simple Lemon Curd
Yield about 1 cup
- 1/2 cup fresh squeezed lemon juice
- 1/3 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoon lemon zest
- pinch of salt
- 1 stick of butter, cut in half
- You'll also need a fine mesh strainer
Whisk together lemon juice, sugar, lemon zest, eggs, egg yolk, and salt together over a double boiler over medium-high heat. Whisk continuously for 7-10 minutes until the mixture starts to thicken and begins to smell distinctively like lemon curd. Turn off heat and add butter, folding in with a spatula. Mix butter into curd until the butter is completely melted and incorporated.
Place fine mesh strainer over a bowl. Pour curd into strainer, and lightly push it through with a spatula. This will make sure your curd is smooth and strain out any small pieces of egg or seeds. Place into a air tight container and store in refrigerator for up to 4 days. Curd will thicken further after a few hours in the refrigerator.
The goal is to just keep whisking. It's a grand arm workout!
If you're wondering what the put your homemade lemon curd on, try toast, scones, biscuits, pancakes, cupcakes. Really any kind of breakfast carbs or desserts. Or, place it into a pretty jar, tie some ribbon around it and give it as a gift!