When I first heard of lemon curd, I thought, gross, curdled lemon juice!
Thank goodness that’s not really the case.
Lemon curd is more like a lemon jam. You can even compare it to the filling in lemon meringue pies. I love lemon meringue pies, but I’m unable to eat an entire pie by myself, and the meringue part always stumps me (I’m too impatient for the egg whites to form peaks), so lemon curd is a good compromise.
I was given a huge bag of homegrown and humongo lemons by a friend. I’ve left them in the fridge for the past week because I really had no clue on what to do with them. Lemon curd would be perfect!!!
Later I’ll make some biscuits, but I’m just about to go on a jog with a friend. Probably good to counter all this eating I’ve been doing lately.
I followed a recipe from joyofbaking.com, where there are tons of great, tasty, and easy to follow recipes for tonnes of different things. Here I reduced the sugar and the butter amounts by just a tad.
my friend told me it would taste good on scones…she was right!
Lemon Curd – adapted from Joy of Baking
3 large eggs
3 lemons, juiced (I used a mix of regular lemons and Meyer lemons), enough to make 1/3 cup of liquid
2/3 cup sugar
1 tbsp lemon zest (3-4 lemons’ worth)
3 tbsp butter
Over a double boiler (stainless steel bowl over simmering water), whisk the eggs, lemon juice, and sugar together until they form a thick sauce (about 10 minutes).
Remove the bowl from the heat, and whisk in the butter a small portion at a time. I added the pieces one at a time, waiting until each one was incorporated before adding the next one. Add the lemon zest, whisk it in, and then cool while covered.
Joy of Baking also says to strain it to make a smoother, unlumpy lemon curd. Unfortunately I don’t have a strainer, so it’s lumpy jam for me.
This recipe was super easy to follow and I finished doing everything in about half an hour. And the kitchen now smells really good and lemony fresh!!