Lemon curd

lemon-curd

If you’re not familiar with lemon curd, I suggest you stop what you’re doing and give it a try right now. A traditional English recipe, this flavorful cream is not eaten on its own, but rather used as a spread on cookies, scones, and bread, or as a filling for cakes and tarts. I was inspired by a basketful of lemons I picked in Liguria last weekend, and quickly transformed them into a ridiculous amount of lemon curd, for which I have been finding all sorts of creative uses all week. My favorite experiment so far? Mixing it with whipped cream, cream cheese and confectioner’s sugar makes an irresistible lemony frosting for cakes and cupcakes. So… what are you waiting for?

Lemon curd

  • 1/2 cup (120 ml) fresh lemon juice
  • 2 teaspoons finely grated fresh lemon zest
  • 1/2 cup (100 g) sugar
  • 3 large eggs
  • 6 tablespoons ( 85 g) unsalted butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd thickens and first bubbles appear on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

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