I don’t know how I’ve made it through life thus far without becoming intimately acquainted with lemon curd. In fact, I’ve spent most of my life avoiding lemony desserts because I thought they were, well, disgusting.
And to call it curd? Hardly appetizing. Especially when said in my upstate NY accent. Maybe if I was British I’d like to try a bit of lemon “cahhhd” with a spot of tea, but lemon “kerrrrd”–not so much.
But this summer I made a lemon meringue pie and my perspective began to shift, just the teeniest bit. So when I made meringue cookies yesterday and was left with a few egg yolks in the fridge, lemon curd came to mind. Never had it, but based on the fact that I licked the lemon custard pot clean (and possibly stole a few spoonfuls from the pie itself) when I made the pie, I thought it might be good.
Uh, yeah. Totally right. I am now dangerously obsessed with lemon curd, and Fritz quickly realized the joy of sandwiching lemon curd between two meringues and making baby pie bites. Our jar is already half gone.
Tangy Lemon Curd
- 2 egg yolks
- 2 eggs
- 1/2 C sugar
- 6 T lemon juice
- 1 T lemon zest
- 4 T unsalted butter
This recipe is not too sweet (but have no fear, it’s definitely sweet enough to taste like a dessert) and has a pretty healthy tang to it. Hey, if you’re gonna indulge in some lemon curd, it’s gotta have some serious lemon involved, right?
Combine the butter, lemon juice, lemon zest, and sugar into a small saucepan over medium heat. It’s better to err on the low side of medium, since you don’t want this mixture to get too hot, ever. Stir until the butter melts and the sugar dissolves.
Add the eggs and yolks and whisk, whisk, whisk away over medium or medium-low heat. The temperature really has to be warm rather than hot so the eggs cook slowly and you don’t end up with sweet, lemony scrambled eggs. Ew.
After 10 minutes or so the lemon curd should be thick enough to coat the back of a spoon real well. When you drag a spoon or whisk through it, it should make tracks. It should also taste incredibly delicious. You’ve probably already eaten half already in the name of taste-testing.
By the way, someone told me yesterday that I don’t really need to fear raw eggs because their pasteurization process renders them fairly safe. Not that I should be eating raw eggs frequently (or ever?), but between the meringue cookie egg whites and slightly undercooked lemon curd I kept trying, I’m relieved to hear that my chances of contracting salmonella are very low.
Chances are I ain’t changin’ those tasting habits, so it’s a good thing the food industry can accommodate my sheer lack of willpower.
Spoon the curd into a jar and let it cool. Store it in the fridge, and it’ll thicken a bit more as it cools.
Here’s my lemon curd suggestions: eat it on a spoon, make meringue cookie sandwiches, eat it on toast, eat it with yogurt, mix it into oatmeal (hello breakfast tomorrow), eat more on a spoon, and someone suggested this on my Facebook page–mix a few tablespoons in with some buttercream frosting for a lemony dessert dream.
How else should I eat lemon curd?
I haven’t been to the gym since before the weekend (we went away and have been super busy), so I’m planning an INTENSE workout tomorrow to get back into gear. Plus, I’ve been trying to keep up with my New Year’s resolution of going to the gym four to five times a week. It’s been hard, but nothing feels better than a great workout (except possibly eating lemon curd while catching up with my sister on a phone date).
Henry’s New Year’s resolution involved finding ways to eat more. Here’s part one of his plan:
And in a beautiful twist of fate, my sister-in-law Eber bought me a pretty plant hanger from Ikea days after I posted about my spider plant problem. Though the plant is now worn down to nubs, it’s safely hung out of Henry’s reach by my desk and I’m hoping some TLC will revitalize the baby back to life. Gotta buy HenHen some cat grass or something to feed his insatiable hunger for all things green!