It’s citrus season in the U.S. I’m not sure how “snowmageddon” is affecting the citrus crops in Florida and California, but typically winter is the best time to enjoy lemons with abandon.
Today I’m sharing my recipe for lemon curd. It’s a simple concoction and takes only a few minutes to make, and it’s a delicious punctuation to scones, pound cake, even toast. It’s the filling I use for my lemon tart (that’s a future post). Rich, fresh eggs will enhance your result, so if you have farm eggs at your winter market, this is the time to stock up.
You’ll notice I list butter as optional here. I find that when I leave it out, it’s a lovely spread, or topping for pancakes (watch for my Fat Tuesday post coming up). If you want a richer, denser curd, or if you’re filling your favorite pie pastry for a lemon tart, go ahead and stir in the butter.
Lovely luscious lemon curd
Makes about 2 cups
1 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
3/4 cup lemon juice, from about four lemons
2 eggs plus 2 yolks
4 tablespoons unsalted butter (optional), cut into 1 tablespoon pieces
1 tablespoon lemon zest*
In a small saucepan, whisk together sugar, cornstarch and salt, then whisk in eggs and yolks until well mixed. Pour in lemon juice and stir.
Turn heat on to low and cook, stirring constantly, until thoroughly warm. Turn the heat up to medium. Once it reaches a sputtering boil, let it bubble for three more minutes or so, until a spoon makes a track when you stir. Remove from heat and pour through a strainer to remove any egg solids. Stir in butter, if using, one tablespoon at a time until melted. Stir in lemon zest. Store in a tightly-covered container in the refrigerator.
*A note about lemon zest
I swear by my microplane zester for a fine zest that punctuates food without adding texture. For some foods I want that mouth feel of a coarser zest, but I’m shooting for smoothness in this lemon curd.
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