Hello to my foodie Fellowers! Where is spring? While everyone is spring breaking or on a vacation, I am dreaming of warmer weather, and all the wonderful spring inspired dishes. This makes me think of lemons. I LOVE LEMON. Not everyone does, and trust me I understand everyone has their favorite flavors. Lemon is universal and is beloved for both sweet and savory dishes alike. One of my favorite spreads and sweet treat is lemon curd. It does not have the most appetizing name, but seriously this stuff would taste delicious on a shoe.
I am going to give you a recipe for lemon curd, and also encourage you to think of what you could pair this with.
- 6 egg yolks
- 8 tablespoons of butter
- 1 cup of sugar
- Lemon zest from two lemons (or Meyer lemons)
- Juice from 4-5 lemons (or Meyer lemons)
- Pinch of salt
Remove the zest of 2 lemons, being careful to avoid the pith of the lemon. In a food processor, add the sugar and pulse with the zest until it is minced.
Cream the butter and add the sugar mixture. Add the egg yolks (one at a time) and add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Remove from the heat, and add a piece of plastic wrap pressing lightly on the curd. Let this refrigerate for a few hours.
A few tips:
- Cooking the curd on a double boiler may protect the lemon curd from curdling.
- If your curd is coating the back of the spoon, it is thickening!
- Strain the mixture to remove any imperfections that happened in the cooking process.
- The plastic wrap on top of the curd will prevent any skin from forming in the fridge.
- I use Meyer lemons because they are sweeter than conventional lemons
I love using this curd when making a berry trifle. To make the trifle, buy your favorite pound cake at a grocery store (or make one homemade), blackberries, raspberries, and blueberries, and whipped cream. Macerate your berries with a couple of tablespoons of lemon juice, and sugar. Let the berry mixture sit at room temperature for about an hour. To make whipped cream, whip about 1 cup of heavy cream until stiff peaks are just about to form. Beat in 1 tsp. of vanilla and 1 tablespoon of confectioner’s sugar until peaks form. Make sure not to over-beat, cream will turn to butter. Begin to layer the cake, lemon curd, berries, and whipped cream (repeat the process). A semi-homemade dessert that will be sure to impress.
Tell me what recipe you will make with your homemade lemon curd!