Lemon Curd
The trick to making great lemon curd is bringing the mixture to a temperature just below simmering. Too hot, and the eggs will curdle; too cool, and the mixture won't thicken. Use a double boiler (and patience) to get it right.
INGREDIENTS | SERVES 8
- ⅔ cup freshly squeezed lemon juice
- 1½ cups sugar
- 4 eggs
- 2 tablespoons lemon zest, grated
- 8 tablespoons butter
In the top half of a double boiler, whisk together lemon juice, sugar, and eggs until well blended.
Place water in the bottom of the double boiler so the level falls below — and does not touch — the bottom of the top pan when it is put in place. Bring water to just simmering and put top pan in place.
Whisk constantly until mixture is thick enough to coat a spoon, which should take about 10–12 minutes. Add zest and remove from heat.
Stir in butter, 1 tablespoon at a time, until it is melted and completely blended into the curd. Set aside to cool. Cover and refrigerate for up to 2 weeks.
Sweet Tart Citrus Curds
Although lemon curd is the most common version of the creamy spread, fruit curd can be made with any tart citrus fruit or berry. Try lime, grapefruit, and cranberry (pure, not sweetened) juices in your recipe for variety. Fruit curd can be used as a cake or pastry filling as well as a spread.
