Welcome to March! Month a la citrus. I know, I know…the month’s almost over. Don’t worry though, I haven’t forgotten! School has been demanding, so I haven’t been able to share this most wonderful recipe for lemon curd with you all!
Actually, I’ll be honest. I had originally planned to make some sort of extravagant lemon-y cupcakes: lemon cupcake base, lemon buttercream, and lemon curd as the filling. But, you know, things came up and I didn’t end up having enough time to complete the whole ordeal. All is ok though! I made the curd, and thank goodness I did. It was ridiculously delicious.
When William and Kate wed back in 2011, my siblings and I desperately wanted to watch. Since the wedding was airing at 4:30 AM our time, and my family is full of night owls, my mom decided to organize something to entice us to get up so early. She bought us fancy scones, nice jam, and of course, lemon curd. It was still difficult to wake up, but at least we got to eat something tasty while watching the newlywed royal couple.
I hope you all try out this recipe. Lemon curd is not as hard to make as you might think, and it turned out absolutely delicious. There’s more to spread it on than scones! Use it to top ice cream, smother toast with cream cheese and lemon curd, or mix it into yogurt. Or…you could always just eat it plain!
(From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito)
3/4 cup fresh lemon juice (from about 6 lemons)
Grated zest of 2 lemons
2 large eggs
7 large egg yolks
3/4 cup sugar
4 tablespoons (1/2 stick) butter, at room temperature
1. In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
2. In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.
3. Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes.
4. Remove the bowl from the heat and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
5. Do not refrigerate the curd unless you are saving it for future use.