Nothing tastes of summer quite like homemade lemon curd. Bright and tart at first, with a delicious finish that is sweet and smooth. Lemon curd has been a pastry staple since the early 19th century, although then it was commonly referred to as “lemon cheese” due to the nature of how it was made. When the acid of the lemons was added with the egg it would curdle and the process of separating the curds from the whey achieved quite literally a lemon cheese. I for one am glad that the process of fruit curds has been simplified throughout the years, as this recipe is as simple as can be. Scroll down for a helpful list of 10 great desserts you can make with lemon curd!
Note: Farm fresh eggs are best for this treat, the yolks will provide a more vibrant yellow color, and an even better flavor.
Tart Lemon Curd:
6 egg yolks
1/2 cup fresh lemon juice
12 tablespoons sugar
1 stick sweet butter (in pieces)
In a medium sized sauce pot add lemon juice and sugar, whisk to combine. Stir in egg yolk. Place over medium low heat and continue stirring with a wooden spoon until mixture reaches 165 degrees or coats the back of your spoon. Remove from heat and strain through a fine mesh chinois or strainer into a clean dry bowl. Stir in butter until completely combined. Cover, touching the plastic to the top of the curd and cool in the fridge.
Ten Amazing Ways to Eat Lemon Curd:
1. Stir some into your favorite cheesecake right before you bake.
2. Fill homemade donuts
3. Top scones with a dollop and serve with tea
4. Use as a layer in fruit trifles
5. Great for flavoring icing
6. Inject some into cupcakes
7. Spoon some on Pavlova and top with fresh blueberries
8. Perfect in layer cakes
9. Great for mixing into mousse
10. Add to basic Madeline batter with some lemon zest for a beautiful cookie
