Lemon season continues at my house, which means it’s Lemon Curd time! I figure we have over 100 lemons of various shapes and sizes. Home grown lemons don’t all look exactly the same as they do in the store. Some of my lemons were small and others have grown to the size of large mangoes. Regardless the size or colour, they still taste the same. So now I’m racking my brain to utilize my lemons.
I haven’t made lemon curd before moving to Australia. It’s also called Lemon Butter, and it’s delicious on fresh scones or on toast. While camping, we put it inside a pie iron sandwich maker with a marshmallow for a lemon meringue sandwich treat. Lemon curd is like a silky lemony custard, and easy to make.
Some recipes just throw it all in the pot, other recipes use the microwave, some recipes curdle the ingredients together before cooking. I like to cream the eggs with the sugar first, then add the butter slowly over low heat. You have to watch the temperature so the eggs don’t cook, then you have a weird lemon omelette. I’ve never been let down by this recipe. A full cup of lemon juice gives it a really sour lemon kick which I prefer. Otherwise stick to 2/3 cup of lemon juice for a sweeter taste. Bon Appetit! Приятного аппетита!
- 5 egg yolks
- 1 cup sugar
- 125 grams butter cubed
- 4 unwaxed lemons juiced (approx ⅔ to 1 cup of lemon juice)
- zest of 2 lemons
- Whisk together the egg yolks and the sugar. Put in a heavy bottom saucepan on medium low heat.
- Add the cubed butter and slowly heat until it melts, constantly stirring.
- Stir in the lemon zest.
- Add the lemon juice in a slow stream, constantly stirring using a whisk or spoon.
- Cook stirring constantly for about 12-15 minutes.
- Remove from heat and allow to cool. Lemon curd will thicken as it cools.
- Strain the lemon curd to remove lemon zest pieces (optional)
- Once cools, pour into sterilized jars and keep in refrigerator until ready to use.