Wednesday, October 21, 2009

Luscious Lemon Curd

I think I discovered my new favorite breakfast/dessert condiment.

Fruit curd is similar to fruit custard, except it is made without milk or cream. Lemon curd is a classic spread for toast, muffins, scones, or pancakes. It can also be poured into a sweet tart or pie shell and baked (add some meringue and you’ve got lemon meringue pie!). You can use lemon curd for filling cookies, cakes, and pastries, or you can swirl it into a frosting or even into freshly churned ice cream.

I can eat it this stuff by the spoonful! It is just so darn good. It slips down smoothly and I love the sweet and sour combination of lemons and sugar mixed with the creaminess of good ol’ butter.

I have wanted to make lemon curd since the beginning of summer. I finally got around to it last Friday, and it was so easy and yummy that I made it again on Sunday!

These pancakes were off the hook! Really hearty and oaty, topped with a triple threat of spreads—maple syrup (duh!), lingonberry jam (similar to a cranberry), and homemade lemon curd!!!!!! Oh, and we mixed walnuts and bananas into the batter…YUM-O!

Four great friends and a lovely Sunday morning breakfast (well, it was noon by the time we actually ate)…Kelly made the pancakes. Sara cut up the fruit and made the mimosas (mmm mimosas are key)! I threw together some lemon curd. Sam got to eat with us in exchange for helping Sara with her physics homework and plunging the toilet. Perfect. Let’s do it again. And again. And again.

Luscious Lemon Curd
Adapted from Kiri, head pastry chef at Pizzaiolo Restaurant

This recipe is almost too easy! I memorized it immediately after the first time I made it! You do not have to be super exact with all of the measuring. Just go with the flow.

Makes about 1 ½ to 2 cups


½ cup of sugar
lemon zest
2 eggs
¼ cup of fresh lemon juice (about 2-4 lemons)
4 Tablespoons of butter


1. Place the sugar and the lemon zest in a heatproof metal bowl (the zest will infuse the sugar with lemony goodness!).

2. Crack your eggs in a separate bowl.

3. Measure out the lemon juice and set aside.

4. Place your bowl of sugar over a small pot of simmering water. Add the eggs and the lemon juice.

5. Whisk the mixture over the simmering water until it thickens, about 10-12 minutes.

6. When thickened, take the bowl away from the heat and add the butter, stirring until melted.

7. Optional: strain your lemon curd through a fine mesh strainer or chinois. (Straining is mostly for aesthetics).

8. Let it cool slightly and enjoy!

Store leftovers in the refrigerator.

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