How lucky am I, living in Arizona with sunshine and citrus trees? Everyone is giving away citrus this time of year, especially lemons. I made a huge batch of lemon curd last Saturday. I have some in the freezer and gave some away to friends (all were very grateful, some a little curious about what they were supposed to “do” with it). I expect there might also be grapefruit curd and some candied peel in my future.
If you’re wondering what to do with lemon curd, it makes a great filling for cakes or tarts, lemon trifle, one of my friends mentioned having lemon curd with raisins (added while the curd is warm) on gingerbread as a child, or you could use it to make lemon ice cream (see the comments on this post for instructions).
Source: Ina Garten
Ingredients
3 lemons
1 1/2 c. sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 c. lemon juice (3 – 4 lemons)
1/8 t. kosher salt
Directions
Remove the zest of 3 lemons with a vegetable peeler, taking as little white pith as possible. Process the zest and sugar in a food processor with a steel blade until the zest is very finely minced. (This smells fantastic. If I took lemon in my tea, I would keep this around all the time!)
Cream the butter and sugar-lemon mixture. Add the eggs, one at a time. (I misread this part of the recipe and used just the yolks, as some recipes suggest; maybe it’s a subconscious desire to make macarons!) Add lemon juice and salt; mix until combined.
Pour into a 2 quart saucepan and cook over low hear until thickened (about 10 minutes and at 170 degrees), stirring constantly. (Don’t let the mixture boil, or even simmer. You don’t want lemon flavored scrambled eggs.) Cool or refrigerate. Lemon curd freezes well and will keep in the fridge for 2 – 3 weeks.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Mendy
ב”ה
I lived in Tucson for a couple years. What a nice place! I killed a few Black widows in my time. I do miss the cute road runners though..
Mendy
ב”ה
Oh, I forgot I was going to say that I use the lemon curd to make ice cream and it is heavenly! 🙂
See my comments on the true orange genoise if your interested.
faithy, the baker
WOW!!! That’s a huge pot of lemon curd!! I want some too, Lois! Mendy..you killed Black widows..i’m afraid of anything creepy crawly..hahahaha..i’ll run a mile when i see them..
Vicki
What an interesting step of mixing the sugar and lemon peel together. Will give this recipe a try. I made a batch today and it turned out thick enough to stand a spoon straight up. Never had that happen before! I mixed it with creme fraiche for Rose’s English Gingerbread and it was delicious. So glad for Heavenly Cake Baker pal’s suggestions!
Lois B
Mendy – we don’t get a lot of black widows; scorpions seem to be more prevalent at our place, but you’re right the road runners are really cute. Thanks for reminding me about the ice cream. I’m going to add that.
Faithy – I wish I could drop off some lemon curd at your house and hang out in the kitchen for a while to pick up some cake decorating tips!
Vicki – I’m glad you liked it! My friend is also remembering that Grandmother used to add raisins to the curd while it was warm.
ButterYum
OH MY – Just look at all that lemon curd!!!!!
You’ll have to check my blog soon – I’ll be posting an interesting recipe that uses lemon curd.
🙂
ButterYum
ButterYum
PS – how is the texture of the curd after you thaw it? I’ve often wondered, but have never tried freezing it.
Nicola
Wow… that is such a lot of curd. Lucky you!
Molly
yum. If that doesn’t say spring, I don’t know what does!!!!
thanks for posting my giveaway! Have a great week….