Lemon curd is the kind of condiment you just don’t spend time thinking about. It is formless, yellow, and not instantly recognizable. It’s also not terribly popular. And I just can’t comprehend why it isn’t in everyone’s kitchen right at this moment. It’s a zingy, delicious spread on toast and the perfect filling to any kind of fruit tart or cake.
Also, it takes five minutes to make. That’s right, folks, you are only five minutes away to creamy and buttery and bright and sweet spreadable lemony summer. You don’t have to believe me, but whipping up a batch is a quick experiment, and one you won’t regret.
Perfect Lemon Curd
Try substituting limes or oranges for a different twist– or, even, a combination of all those!
- the fresh juice of 3 lemons, strained the zest of 1 1/2 lemons
- 3 whole eggs, lightly beaten
- 6 tbs. butterscant
- 1/4 cup sugar
Melt the butter over low heat in a medium sized saucepan. Combine all the remaining ingredients in a bowl and set aside until the butter is gently melted.Once the butter is melted, keep the flame on low while you pour in your golden egg-lemon-zest-sugar mixture. Very lightly whisk the curd in the sauce pan for a few minutes. It’s important to keep scraping the bottom of the inside of the pan so nothing sticks and burns. Keep an eye on it– it should only need to cook for about 3-4 minutes, or 5 minutes at the most (click here for more information).
You will know when it is done because, quite suddenly, it will change texture to a thicker consistency to what you were just stirring. Once it has thickened, quickly pour it into a clean bowl. Be mindful not to overcook it or it will turn grainy and weird (to put it plainly). If it does, just cool it immediately and run it through a food processor to smooth it out. Put the bowl of curd in the fridge and use at will! It’ll keep for a few days in the fridge– but why wait? Use it for breakfast and dessert!