Lemon Curd

Summer is coming! Here is some lemon curd!


But first, let’s be real. It sounds gross. Curd? Like curds and whey? What is curds and whey, anyway? When I was a kid I always assumed that was the most disgusting combination of foods ever. Like oats and grass–something that goats eat. On a farm. Where there are tuffets (whatever those are).


Well, turns out the concept of curd is indeed kind of gross. It basically means letting some sort of dairy product curdle. Yuck indeed.


And yet, lemon curd. Oh, lemon curd. You are delicious. In the recipe I used, a reviewer called the stuff “sunshine on a spoon.”


This is very true. Eat it plain on a spoon on a grey Wisconsin day and you will feel instantly better about the weather.


Slather it on pound cake (preferably one that didn’t fall). Dab it onto a croissant or scone and have some French-pressed coffee. Put it on berries. Bake a tart or something. Look at all the projects I’ve given you. You’ll be busy for weeks.


So let’s review. Curd sounds gross, but lemon curd is delicious, so don’t overthink it. Just make it.

Lemon Curd
Adapted slightly from Epicurious
Yields about 1 1/2 cups

1 tablespoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
2/3 cup plain sugar
2 large eggs
Pinch of salt
5 tablespoons unsalted butter, cut into tablespoons

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a saucepan. Add all the butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10-20 minutes (depending on strength of your stove). Immediately pour curd through a fine sieve into a bowl so that your finished curd is smooth, then chill, covered. It will thicken even more in the fridge


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