Thick, creamy, tangy lemon curd spread – perfect on toast, in baking or on ice-cream…or just eaten off the spoon!
Some people love winter. They love being able to rug up, wear scarves, hats & boots and snuggle up in front of the fire. I am not one of those people. I can’t stand the dreary days of winter. I think it’s because our winter is so mild that it’s not really winter. It’s really just 4 months of cold, rainy, windy and just plain gross weather. We don’t even get snow! We are exactly 7 days into winter and I’m already hanging out for spring.
But you know what helps counteract the grey miserable-ness? Bright yellow lemon curd!
We have a magical lemon tree – seriously. I have never once gone out to grab a lemon and not found one. In over 2 years! It’s amazing. And currently it is chocka with bright yellow lemons. So with those and the eggs from our chickens, what else is there to do but make lemon curd? Sure you can just buy a jar at the supermarket, but for more than $4 a jar I’d much sooner make it at home, especially when it’s this easy!
So what exactly is lemon curd you ask? If you’ve never had it before you are missing out. It is a thick, creamy spread that is tangy, sweet and all sorts of delicious. It is made from the juice and rind of lemons, sugar to sweeten it and eggs to thicken it up almost like a custard. A lot of recipes use only the egg yolks, but I try to avoid recipes that only use either one or the other. I don’t know about you but I always forget I have egg whites in the fridge and end up throwing them out…such a waste! A little bit of butter melted in at the end makes it super creamy and rich.
Lemon curd is easy peasy to make but there are 2 important things to remember. 1) Whisk all the ingredients together really well before putting the pot on the heat and 2) stir it constantly once on the heat. It only takes 10 minutes, so it’s not too big a deal and following these two steps will make sure you don’t end up with a pot of scrambled eggs!
And what to do with this curd once you have it? Other than eating it straight off the spoon, it is perfect to use in baking, on pancakes, stirred into yoghurt, spread it on cookies, or even on toast.
But it’s especially good right off the spoon!
Does that little jar of yellow sunshine brighten your day or what?!
- 3 eggs
- 1/2 cup lemon juice
- 3 TBSP lemon zest
- 1 cup sugar
- 60 grams butter
In a small pot whisk together eggs, lemon juice, zest and sugar. Cook over a low-medium heat, stirring constantly with a wooden spoon until the mixture thickens (about 10 minutes).
Reduce the heat to low and add butter, stirring to combine. Cook for a further 2 minutes and then remove from heat.
Allow to cool (the curd will thicken even more as it cools) and pour into jars.
Store in the fridge for up to a week, or freeze.