It sure has been hot lately, hasn’t it? And this heat has had me craving food that’s cool and refreshing. Last week I kept thinking of all the lemons in my fridge. Have I ever mentioned how much I love lemons? For as long as I can remember I’ve loved lemon filled doughnuts, lemon meringue pie, lemon tarts, well….pretty much lemon anything. Lemons are SO refreshing, tart, juicy and just so lemony. Don’t you love lemons?
Anyway, I began dreaming of a tangy lemon curd, lemon cheesecake, lemon mousse, and my mind was mulling over the many possibilities. I was after a frozen dessert that would incorporate lemon curd and homemade whipped cream or cream cheese. But I’m getting ahead of myself, that’s a post for another time. Either way, the first step in this treat is lemon curd, and since it had been so long since I’d made it, I’d forgotten how easy it is. So today I have a quick, easy, step-by-step recipe to show you how to make lemon curd.
And you’ll only need 4 ingredients. It’s a recipe I adapted from my Joy of Cooking cookbook, which if you don’t remember is my trusted companion and my most used wedding gift. It’s my go-to manual for all things cooking, and a culinary must-have!
First you’ll need 3 large eggs, 1 large lemon (juice and zest) and 1/3 cup sugar. Zest and juice your lemon, and add all ingredients to a medium saucepan. Don’t make the same mistake I made the first time I ever zested a lemon. I grabbed the lemon and grated all the zest (yellow rind) and white (pithe) not knowing that the white will make it bitter. You don’t want that.
One day I’d like one of these cool microplanes, but instead I use the small holes on the side of my box grater to zest the lemon. Another trick I learned is that in order really bring out the lemon flavor take a portion of the sugar for the recipe and incorporate the zest into it (rub them together). It really does make a difference in bringing that lemon out to it’s full flavor potential. Mmmm…..lemon!
Whisk everything together really well, and then add 3/4 of a stick butter, diced small so it melts relatively quickly. Turn your burner onto medium heat, and start whisking as the butter melts.
Within a few minutes of cooking time your mixture will thicken up like this. Just make sure you keep whisking or stirring with a wooden spoon and being sure to scrape the bottom. If needed, lower temperature a bit. Whatever you do, don’t leave it unattended. It cooks up quickly. Now doesn’t that look good? Wasn’t it easy?
You can use this lemon curd as pie filling or add in whipped cream for a lemon mousse or just eat it right off the spoon. But watch out…..it’s addicting!!
- 3 large eggs
- 1 lemon, zest and juice
- ⅓ cup sugar
- ¾ stick butter, diced small
- In a medium saucepan, whisk together eggs, lemon juice, lemon zest and sugar. Blend well.
- Add the diced butter.
- Stir over medium heat until butter is melted. Lower heat as you are cooking and keep stirring as lemon curd is thickening up.
- Chill. Will keep up to a week in the fridge (if it lasts that long!)
This recipe is linked up with Let’s Do Brunch, Wednesday Window, Show and Tell, Works for Me Wednesday, What’s on the Menu Wednesday, What’s Cooking Wednesday, Real Food Wednesday, Recipe Swap, Full Plate Thursday, Delightfully Inspiring Thursday, It’s a Keeper Thursday, Pennywise Platter Thursday, Creative Juice & Simple Lives Thursday, Food Trip Friday, Finer Things Friday, Friday Favorites, Friday Potluck, Fight Back Friday, Fresh Food Friday, Mouthwatering Monday, Mangia Monday, Just Another Meatless Monday, Homemaker Monday, Melt in Your Mouth Monday, Monday Mania, Made by You Monday, Delectable Tuesday, Tasty Tuesdays, Tuesdays at the Table, Tasty Tuesday, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop & Summer 2011~ Recipes for Labor Day Weekend at Family Fresh Cooking.
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