As we slowly inch into Spring and the temperatures rising and we are finally starting to see the beautiful blossoms in nature and baskets of strawberries at the market, I can’t help but get excited about what’s ahead in the coming weeks when it comes to recipe possibilities and outdoor adventures. But as we wait for the berries to sweeten up a bit more, I wanted to share this rich and luxurious Lemon Curd.
Lemons and other citrus fruit are considered winter fruits, but I think luckily for most, lemons are available year round. But they are at their best in the winter and early spring months. Meyer lemons, though, if you remember as mentioned in my Meyer Lemon Ricotta Cake post, are definitely more seasonal. In fact, they have disappeared from the markets here, and just the conventional lemons are available. However, if you can still get your hands on some Meyers, they work beautifully in this curd as well.
Lemon Curd is such an easy thing to make and is really really versatile. I recently made a birthday cake for a friend with layers of fluffy vanilla cake, blueberry compote, lemon curd, vanilla buttercream and fresh blueberries. It was delicious and the contrast of the sweet blueberries, the tart lemons and the vanilla was really lovely and spot on for the time of year and changing of the seasons. I didn’t thicken it, but if you needed a sturdier lemon curd for thicker cake layers or a cheesecake, a little gelatin would do the trick.
The consistency of this lemon curd is smooth and silky, while still being sturdy enough to hold up as a thin layer in a cake. It would be equally scrumptious with some scones or most other baked goods, as a cupcake filling, or even though my five-year-old doesn’t agree, with some pancakes perhaps. He prefers his syrup but had no problem eating this by the spoon. Ooh just had another thought, lemon-berry ice cream sundae, anyone?
Lemon Curd
Ingredients
- zest of 3 lemons
- 2/3 cup fresh lemon juice
- 3/4 cup (150g) granulated sugar
- 1 egg
- 3 egg yolks
- 1/4 tsp kosher salt
- 4 oz butter, cubed
Instructions
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To a medium-sized saucepan add the lemon zest, lemon juice, sugar, egg & yolks, and salt. Whisk well to combine.
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Set the pan over low heat and cook, while stirring continuously, until the mixture thickens and reaches 165-170F on a candy thermometer or coats the back of a spoon and leaves a line when you run a finger down it. This will take about 8-10 minutes.
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When it’s reached the proper temperature/ consistency strain through a fine-mesh sieve directly into a heat-proof bowl, helping the mixture to completely flow through with your spoon if needed.
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Whisk in the cubed butter until completely combined then cover the curd with a layer of plastic wrap directly touching the surface, so it doesn’t create a skin on top. Cool to room temperature then store in a small jar/ container with a tight lid in the refrigerator. It will keep well refrigerated for up to two weeks if stored airtight.
Recipe Notes
*Most citrus fruits will work with this recipe.
*Be sure to only get the zest from the lemon, not the white pith, or it will be bitter.
*Straining the mixture ensures a smooth texture.
*Be sure to stir it constantly while over the heat or you’ll have scrambled eggs in your curd.
