There is nothing better than a bright tart lemon curd paired with a sweet scone. I like my curd very tart and very lemony. I have tried other curds but always come back to the tried and true lemon curd. I make a huge batch and put it in the freezer but not without making sure that I take a small bowl to sample. Savoring each bite, I assure myself this is for a taste test but honestly know its just my treat.
The ingredients for lemon curd are simple – butter, sugar, eggs and of course lemons. I don’t worry about the size of the lemons – just the amount of juice. And I never use bottled lemon juice – always fresh.
The tools are simple – a zester, juicer, whisk, and strainer. This will all make sense as I explain the process.
I zest the lemons – this will be included in the cooking but will be strained from the curd at the end. Many recipes do not include the zest but I find that it gives that extra tartness that sets this recipe apart. So I zest….and zest….and zest, especially if I am making a large amount.
Once zested, the lemons are juiced. I like to use a juicer that is manual and fits over my measuring cup. I have other handheld juicers like pictured, but the one listed in my products works the best for me. I have listed both if you have a preference. At times depending on how ripe the lemons are, I will microwave the lemons for 20 seconds to help maximize getting the most juice out. Don’t worry about the seeds – they will come out at the end
Now take your saucepan and mix the lemon juice, zest and sugar together. Then put the butter into the saucepan and allow to melt. Crack your eggs in a separate bowl, lightly whisk, and then pour into the mixture. Stirring constantly, you want the mixture to heat through without boiling – this will burn easily and that is not the taste you want in your curd. You cook through until the mixture coats the back of your spoon. Remove from the heat and then strain out the zest, any cooked egg and seeds. The mixture will continue to thicken as it cools.
Cool completely before serving (though sampling warm is not a bad thing at all). This mixture can also be frozen – just bring to room temp, stir through and serve.
This recipe is obviously great with scones, but also in tarts and other recipes. Fold in one cup of curd with a pint of whipped cream and you have a delicious lemon mousse.
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Lemon Curd
Ingredients
- 1 cup fresh lemon juice
- 1 tbsp grated lemon zest
- 1 cup sugar
- 3 eggs
- 7 tbsp butter
Instructions
- Zest and juice lemons
- In a saucepan, combine lemon juice, lemon zest, sugar, and butter.
- Mix eggs and add to mixture. Stir together.
- Cook over medium-low heat stirring constantly until thick enough to hold marks on the back of your spoon.
- Remove from heat, strain to remove zest and cooked egg remnants
- Cool and store in containers
Notes
1 -1/4 cup fresh lemon juice and zest
1 -1/4 cup sugar
5 eggs
3/4 cup and 1 tbsp unsalted butter, cubed. 32 servings
2 cups fresh lemon juice and zest
2 cups of sugar 8 eggs 1- 1/3 cup unsalted butter cubed 6 average size lemons will yield 1 cup juice. NOTE: Store cooled curd in the refrigerator for up to 1 month. The curd can be frozen for up to 10 months.
