Lemon Curd

Earl and Kathy invited the girls to spend the night at their house Friday night.  Not only that, Kathy offered to bring them back home today, leaving my car available for me and saving me the long drive to pick them back up.

I was very appreciative and decided to whip up some lemon curd as a token of my thanks.  As I looked up the recipe, I was reminded that a friend of mine requested the recipe recently and I decided I could perhaps post something on my blog at long last as well.  Win-win.

 

The recipe I use couldn't be easier-throw the ingredients into a pan, stir over low heat until thick. Voila, lemon curd.  

 

I first made it for our FIAR group almost 10 years ago, when we read "The Secret Garden".  I discovered it in a recipe for Lemon Curd Tartlets from "The Secret Garden Cookbook-Recipes Inspired by Frances Hodgson Burnett's The Secret Garden" by Amy Cotler.  I've made it several times through the years, seldom bothering with the tart shells (although it's delicious that way), mostly just whipping up a batch or three of the curd itself.

 

Lemon Curd

1 large egg
1 large egg yolk
1/4 cup sugar
zest of one lemon
3 tablespoons fresh lemon juice
1/4 cup butter (1/2 stick) chilled and cut into 4 pieces

 

Whisk together the egg, egg yolk, sugar, lemon zest, and juice in a small saucepan.  Add the cold pieces of butter and place over low heat.  Cook about 10 minutes, stirring constantly with a rubber spatula to prevent sticking, until the mixture just coats the back of a spoon.  Do not boil!  Immediately remove from the heat and scrape into a small bowl.  Press plastic wrap over the curd to prevent a skin from forming.  Place in the refrigerator.

I've also made lime curd, subbing lime zest and juice for the lemon, which is wonderful, too.  

 

We like the curd on lemon poppyseed scones, Allison likes it on toast or crackers, and one of the best ways to enjoy it is on a spoon.  What would you put it on?