Oh dear. Please come help.
I need somebody to take all the lemons away from me. I need them to hide the sauce pans. I need someone to convince me not to make more, just one more, batch of this lemon curd. Because currently there’s no one doing that, so I’m basically surviving off lemon curd and I think I’m in heaven.
Lemon curd is what dreams are made of, I’m fairly sure of it. At least my dreams, in any case.
I think lemon curd is one of those things that inevitably is going to be fabulous. After all, it’s a combination of butter, eggs, sugar, and lemon. How could it be anything other than delicious?
But what if maybe you wanted to get rid of the butter? And perhaps a few of the eggs? And a bit of the sugar? Would it all still work?
The answer: absolutely.
This curd is thick, smooth, and dreamy. And it’s not one of those lemon goods so overpowered by sweetness that you only get the barest hint of citrus behind all that sugar. This stuff is bright and tart and slightly in your face in a way that let’s you know you are eating something made from lemons and you best not forget it.
Maybe, unlike me, you don’t think the best way to enjoy this curd is in a spoon straight from the jar. Maybe you’re a bit more civilized than that. In that case, may I suggest some biscuits to go with it? Or perhaps some crepes? Holy cow, or what about stuffed alongside some strawberries in cinnamon rolls? Whatever you want, you do you (I still highly suggest the spoon to mouth route. It’s very efficient).
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Luscious Lemon Curd
Makes about 1/2 cup of curd
1/3 cup fresh lemon juice
5 Tablespoons sugar
1-2 teaspoons lemon zest
1 egg, room temperature
In a small saucepan over medium heat, combine the lemon juice and sugar and heat until the sugar is completely dissolved. Add the lemon zest and heat one minute more.
In a medium bowl, beat the egg. While continuing to beat it with a whisk, very slowly pour in the lemon mixture in a steady drizzle. Once all of the lemon mixture has been added, continue to beat for 1-2 minutes.
Add the mixture back to the saucepan and cook over low heat, stirring continuously, until the curd has thickened and coats the back of a spoon, which should take a few minutes. Strain the curd through a mesh strainer into an airtight container and store in the fridge until ready to use.
The curd will keep in the fridge in an airtight container for up to a week.
Recipe from Food.com