Sweet and tart, creamy smooth lemon curd made without a double boiler.
Living on the edge lemon
I use the ‘living on the edge’ approach to making Lemon Curd. Leaving the double boiler in the cupboard, I cook it directly on the heat. Babying the fancy custard on medium low, it takes the better part of a half hour. The cubes of butter melt into oblivion while I enjoy the lemon fragrance. Then the lemon juice and sugar mixture slowly begins to thicken into a creamy luscious sauce. It’s at the same time sweet and tart. You’ll be tempted to grab a spoon and eat directly from the jar. If you can hold out, here’s a list of some ways to enjoy it.
- Dip Strawberries
- Stir into plain yogurt
- Spoon onto cheesecake
- Top ice cream or sherbet
- Spread in between cake layers
- Squirt into the center of cupcakes
- Fill tarts and thumbprint cookies
- Smear on scones, muffins and toast
- Swirl into oatmeal or Cream of Wheat
- Scoop into crepes topped with fresh berries
- Fold into whipped cream for lemon mousse
- Fold into meringue for light dessert topping
- Layer in parfaits and trifle with cake cubes, fruit and nuts
- Dollop on gingerbread, pound cake or shortbread with berries
Definitely a sauce to keep on hand in your fridge 24/7 but you’ll keep running out. It’s made of simple ingredients you have on hand regularly. How do you use Lemon Curd? Please leave a comment. Thanks and looking forward to hearing from you.
2011 AniversaRecipe—Cheetah Banana Cake
Recipe: Luscious Lemon Curd
2 In a medium saucepan, whisk together the zest, juice, sugar, eggs, egg yolks, and salt. Add the butter and set on medium low heat.
3 Whisking constantly, cook the mixture until the butter melts and the sauce thickens enough to hold it’s shape when dropped from the whisk, about 20 minutes. If desired, use a candy thermometer to test temperature. Done at 170 degrees.
4 Take off the heat immediately press through strainer. Pour into jars and chill in the fridge for 4 hours. Keeps up to 2 weeks.
• Serve with cakes and cupcakes
• Fill in crepes, cookies and tarts
• Top cheesecake, ice cream and sherbet
• Smear on scones, muffins and toast
• Dollop on gingerbread, shortbread and pound cake
• Swirl in yogurt, oatmeal and Cream of Wheat
• Layer in parfaits or trifle
• Fold in whipped cream or meringue and lemon curd for dessert sauce
Mousse—Use equal parts of whipped cream or meringue and lemon curd. Fold a small amount into the curd to lighten then fold in the balance.
• Exchange 6 whole eggs and 6 egg yolks for 9 whole eggs
• Exchange lemon juice for lime, orange, blood orange or pink grapefruit juice
sauces over under and through
Written by Helen Horton
Photographs by Helen Horton