When I was younger I remember my mother was a huge lemon fan and could eat them just as anyone would eat oranges. Over the years I have gotten to love lemons too, though not quite as much as my mom. But I think lemons are just so perfect in desserts, that zingy flavour just works so well with sugar, it cuts through leaving your desserts not too sweet.
If you are a fan of lemons like me but have not tried lemon curd I would recommend you to do so. The flavour is quite intense, but you can use it in so many ways. On scones, as a topping for cheesecake, stirred into yogurt, as a cake filling, in lemon tarts or just with a spoon right from the jar …
I like mine quite zingy but just use less lemon juice if you feel it is too much for you.
Normally when you make lemon curd, you are heating it in a bowl over a pan with boiling water and it can take up to 20 minutes to get it thick. Well this is a quicker and easier method, the only thing you need to be careful of is to constantly stir while you are making it because you don’t want it to boil. You will know when it’s ready if you dip a spoon into it and it coats the spoon and you can run your finger through it and it separates. To make it extra smooth I always pour it through a fine-mesh sieve in the end to catch all the lumps.
It is easy and the flavour is so so so much better than anything you can get from a store bought jar. I highly recommend to give it a try.
- 1 cup Sugar
- 8 Egg Yolks
- 1 tbsp Lemon Zest
- 2/3 cup Lemon Juice
- 140 gr soft Butter
- 174 tsp Salt , but only of you are using unsalted Butter, otherwise skip
- In a medium saucepan, off heat, whisk together the sugar, lemon zest and egg yolks.
- And then whisk in the lemon juice and salt. Only use salt if you are using unsalted butter, otherwise skip it.
- Place the saucepan on medium-high heat and add the butter. Cook by whisking constantly or until the mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the saucepan. This takes about 5 minutes.
- Remove pan from the heat while continuing to whisk.
- Pour curd through a fine-mesh sieve into a jar so your lemon curd is completely smooth and you catch all lumps. Keep in an airtight jar and refrigerate until cool.