It’s grey and snowing and damp outside and this never ending winter is sucking my soul dry of springtime bounce. So instead of wallowing in the depression I decided to fill my kitchen with beautiful, bright and cheery lemons. I’m making my own sunshine here and it tastes amazing.
This simple curd is made of eggs, lemons, butter and sugar and it will last for weeks in your fridge. It’s not too difficult to make but it will take some squeezing and zesting. You’ll need a heat proof glass bowl and a pot of water to put it over.
You’ll have to resist eating this by the spoonful, although, I plan to do a little of that. Store your lemon curd in a covered bowl or mason jar and drop a dollop here and there over muffins or scones, use it as a filling between two shortbread cookies or mix it with some plain yogurt and dip your strawberries into it. Use it in pies, tarts, cakes and more and spread the sunshine over all you eat until it actually appears in the sky again.
Choose lemons by weight as the heavier the fruit is, the more juice you’ll find within. You’ll need 3/4 of a cup for this recipe. It’s also best to buy organic lemons when you’re going to zest them and consume the peel.
- 4 whole eggs
- 2 egg yolks
- 1 cup granulated sugar
- 1½ Tbsp lemon zest
- ½ cup butter
- ¾ cup lemon juice
- Place a pot with an inch of water in it on medium heat. Bring to a simmer.
- Add the eggs, zest and sugar to a heat proof bowl and wisk to incorporate.
- Place the bowl over the simmering water and add the lemon juice while whisking
- Whisk constantly (slowly, no need to beat the mixture) for approx 5 min until it begins to warm.
- Add the butter and continue whisking until incorporated.
- At about the 8-10 min mark the mix will begin to thicken. When your whisk leaves trails in the curd, and it coats the back of a spoon, it's finished.
- Remove from heat, cover and place in the fridge