Breakfast, Christmas, Sweet Treats

8th Day of Christmas: Lemon Curd

 

On the eighth day of Christmas, there were still lemons in my kitchen. That’s right, I have not somehow figured out how to use 200 lemons in one week. But lucky for me, I’m not sick of them yet, despite drinking them in my water, and cocktails, and adding them into any recipe I can think of. So that’s why I bring you lemon curd tonight, and even better, a recipe that takes fewer than 30 minutes from start to finish.

Lemon curd is essentially a more intensely lemon custard, due to the higher proportions of lemon juice. It’s delicious on scones, baguettes, in tarts, as a pie filling, over vanilla ice cream or yogurt, or just eaten off a spoon. Recently, a few of my friends and I spent a day of making lemon curd in a friend’s Instant Pot, so if you’ve got one of those, give this recipe a whirl. Our curd was delicious!

I don’t have an IP, so I use an easy stovetop method. Lemon curd is only eggs, butter, lemon juice, sugar, and lemon zest. For the smoothest texture, it’s imperative to sieve it before putting it in the sterilized jars. My favorite use for it is over plain or vanilla yogurt for breakfast, but it’s also dynamite slathered on a scone or biscuit.

Lemon Curd

Related

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m

Ingredients

  • 1/2 cup sugar
  • 2/3 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 4 egg yolks
  • 5 tablespoons of butter, cubed

Instructions

  1. Mix egg yolks and sugar in a small saucepan until smooth.
  2. Place mixture over low heat then beat in lemon juice, zest and pieces of butter with a whisk.
  3. Continue stirring until mixture has thickened.
  4. Make sure to heat it on low, gradually, as not to scramble the eggs.
  5. Strain through a sieve, store in an airtight sterilized container.
  6. Lemon curd keeps, covered, in the fridge for 2 weeks.

It makes a great homemade gift, packaged in one of my favorite squat Ball jars and tied up with a pretty ribbon.

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