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
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
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.