6.16.2018

It Curdn't Be Easier!

I told my friend Lisa that I was making lemon curd today, and asked if she liked it.

She had never had it, but her husband, Michael, loves anything lemony.

I told her I would give her a jar.

It has been a while since I made lemon curd. I had forgotten how easy it is.

The first time I made it was with my friend Joan back in Albany in the early 1990s. We decided to make lots of preserves for holiday gifts that year. The recipe I used today came from her little book: Harrod’s Book of Jams, Jellies, and Chutneys.

It’s the best I’ve had, and really couldn’t be easier.

~ David

Best Lemon Curd
Minimally adapted from Harrod’s Book of Jams, Jellies, and Chutneys.

3 large organic, untreated lemons (see notes)
4 large eggs
2 large egg yolks
8 ounces unsalted butter
2 1/3 cups granulated sugar


Finely zest all three lemons, then set zest aside. Juice the lemons and strain out the seeds and pulp. Measure out 1/2 cup of the juice and reserve any remaining for another use. Set aside with the zest.

Place the eggs and egg yolks in a medium bowl and whisk well. Set aside.

In a large bowl set over simmering water, melt the butter (it will melt faster if you cut it into slices). When fully melted, add the sugar and stir to blend. When the sugar is warmed, add the eggs and mix in quickly. Add the juice and zest, and mix well.

Cook the mixture, stirring constantly, over simmering water for 10 minutes, or until thick and creamy.

Ladle into clean, dry containers and cover. Refrigerate until ready to use. Once open, continue to keep refrigerated.

Makes about 3 cups.

Notes: it is important that your lemons have not been treated with any waxes or pesticides. If they are, you will be eating them as the zest. Also, the sweetness of your lemon will make a difference. Tart lemons make tarter curd. Neither is right or wrong - just a matter of preference.






33 comments:

  1. It’s been a while since I can lemon curd too. 🍋 My favorite way to use it is to fold into whipped cream for a lemony mousse, so good with berries and pound cake.

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    1. I guess I forgot to mention that I played around with it a lot - you will see a couple of new recipes in the next two weeks! I love your idea of it as a mousse!

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  2. Everything I love in a spoonful!

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  3. I adore lemon curd and, when it's in the fridge, often just eat it with a spoon. LOVE it on warm toast. I've got a bag of finger limes in the freezer waiting to be turned into lemon and lime curd. Thanks for reminding me they were in there!

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    1. I really want to try a finger lime - I just haven’t found anyone here who grows them! I am sure I could get one in CA, but that’s a long drive for a lime!

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    2. remind me next time we go see V and we will bring you some.

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  4. This looks so good David and I still have lemons on my tree. I never have made lemon curd before. I should try it. Thanks for the recipe.

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    1. Gerlinde - this would be the perfect filing for one of your beautiful cakes. I have never seen lemon curd in Germany, but it seems it would be very popular there.

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  5. Next to chocolate, my mom's absolute favorite flavor was lemon. She loved it and would adore this! Looks so rich and creamy, and who doesn't love easy?

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    1. I live on the concept of “easy!” I used to be the person who always said chocolate was my favorite, but realized as I got older, that lemon (citrus in general) is a much better end to a meal. Chocolate always has me wanting more!

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  6. Oh yes ! So easy, so good ! Thank you so much and I wish you enjoy the day !

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  7. We called it Quaker Butter when I was a kid. Love it then, love it now

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    1. I have never heard it called that. Love learning new things!

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  8. Finding the pesticide and wax free lemons is a challenge...making the curd is easy. :)

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    1. Agreed, Karen - luckily, we have friends with really big lemon trees!

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  9. Yum, my mind now expands exponentially into images of Lemon Meringue Pie(or even better yet, Lemon Marshmallow Meringue Pie)!

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  10. I am glad you reminded me how easy this is. No lemons, but I am planning strawberry curd tomorrow. The local harvest is in!

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    1. Strawberry curd is fantastic, Inger - hope you post your recipe!

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  11. I love lemon curd but I have never made my own, yours is such a fantastic yellow colour! What a treat for breakfast.

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    1. It’s a treat anytime, isn’t it Caroline? You should definitely try it!

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  12. David, it's beautiful! That recipe has quite a bit more sugar than mine, but one eats such a small amount of curd at a time, it probably won't hurt anything! I'm glad you mentioned the importance of getting unwaxed and unsprayed lemons. Precisely why I make my own curd.

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    1. Ever since I was a kid, Jean, I have been disgusted by waxed fruit... and that was before I learned of pesticides! It only got worse from there...

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  13. Looks yummy, David. A very summery... :-)

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    1. It does kind of look like summer sunshine, Frank!

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  14. A bright yellow jolt of perfection. GREG

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    1. It’s like sunshine in a jar, Greg - and such flavor!

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  15. I adore lemons and usually like very British things, but this is something I've never been fond of; isn't that strange? One of my friends absolutely adores it, so I should probably make some with my Meyer lemons at some point, she'd be so happy!

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    1. As you will see, I use it as an ingredient you might like!

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  16. I always forget too how easy lemon curd is to make at home, yours looks super delisious. I really must make some soon!

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    1. I can’t wait till lemons are back in season, Emma!

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