Lemon Curd

Summer is coming! Here is some lemon curd!

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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).

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

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

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

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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.

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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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