Lemon curd is a soft, custard-like preserve that is sweet and tart at the same time and is easy as pie to whip up and about as versatile as duct tape!
Made from juicy lemons, sugar, fresh eggs and butter, it is terrific on Angel Food cake, scones, shortbread or sugar cookies...used as a filling for danish pastry or tarts and is excellent on toast or English muffins.
To make this tangy treat, you will need: lemons, 2 whole eggs and 2 egg yolks, butter and granulated sugar.
First, finely grate 2 tsp's of lemon zest and set aside...(you will want to zest the lemon rind before you squeeze the juice out of the fruit as it is pretty jaw clenching to zest a deflated lemon...I know this because I've tried it!)
Next, slice about 4 lemons in half and using a "lemon reamer" or a spoon, juice the lemons until you have a 1/2 cup plus 2 tbsps. of juice.
Pour the lemon juice through a fine sieve...
...this will catch any seeds from the lemons (discard pulp and seeds).
In a separate bowl, add the whole eggs and egg yolks...
...and whisk until combined...set aside.
In a heavy bottomed saucepan, pour in the lemon juice, sugar...
...and beaten eggs. Whisk together until combined then set saucepan on stove top over medium heat.
Next, toss in the cubed butter and stir until it melts.
Using a whisk, stir vigorously and constantly (getting all around the edges of saucepan) until mixture starts to bubble and thicken about 4-5 minutes).
You can tell if the mixture is done when the lemon curd will coat the back of a wooden spoon and a clear path stays when you run your finger through it...if the lemon curd runs back into your "finger path", it needs a minute or two longer on the stove to thicken (the lemon curd will continue to thicken in the fridge as it cools as well).
When the lemon curd has reached the desired thickness, remove from heat and pour through a sieve into a small bowl...
...pouring it through a sieve will catch any little pieces of cooked egg in your lemon curd, and you want a thick, smooth filling! You're not gonna impress many with chunks of cooked egg white in your lemon tea tarts!
Immediately, place a piece of plastic wrap over top of lemon curd, ensuring the wrap is touching the sauce (if not, the lemon curd will form a skin on top)...place in the fridge until mixture thickens.
Remove from fridge and serve...
This recipe makes about 1-1/3 cups of lemon curd and it will keep in the fridge up to a week...enjoy!
Sweet & Tangy Lemon Curd
1/2 cup, plus 2 Tbsp's. of freshly squeezed lemon juice (about 3-4 lemons, depending on their size)
2 tsp's of finely grated lemon zest
1/2 cup, plus 2 tbsp's of granulated sugar
2 whole eggs
2 egg yolks
6 tbsp's. of unsalted butter, cut into pieces
1. Finely grate 2 tsp's of lemon zest and set aside.
2. Cut 4 lemons in half and using a lemon reamer or a spoon, juice the lemons until you have 1/2 cup, plus 2 tbsp's of juice...pour the juice through a fine sieve to catch the seeds (discard pulp and seeds).
3. In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks.
4. In a heavy bottomed saucepan, add the lemon juice, granulated sugar, lemon zest and beaten eggs. Set saucepan on the stove over medium heat then add the cubed butter...stir until butter melts.
5. Using a whisk, stir constantly and vigorously until the mixture starts to bubble and thicken (approx. 4-5 minutes).
6. Remove from heat and pour lemon curd through a fine sieve (to catch any bits of cooked egg white), into a small bowl.
7. Place a piece of plastic wrap over top (to prevent it from "skinning" ) and store in the fridge until mixture reaches desired thickness.