Tangy Lemon Curd

As I write this post today I sit here with my wooliest sweater on, a steaming mug of hot lemon ginger tea by my side, and my faux fur lined aviator style toque on my head. I’m not outside. I’m sitting in my favourite coffeeshop/restaurant/art gallery that I’ve come to think of as an extension of my living room. It’s freezing in here, ridiculously freezing outside.

When it gets cold here on the west coast, which it doesn’t often, us locals tend to complain about it, while the rest of the country laughs at our whimpiness. So now you know, I’m a complete whimp when it comes to the cold. Perhaps that’s what has me dreaming of summer and all things summery, including this lemon curd.

I have a girlfriend coming over tomorrow for tea (or more likely, wine) and a medieval strawberry tart I promised to make her. Beneath the strawberries is a base of lemon curd. It was my first attempt at making lemon curd and I promise you that it is very very easy.

This lemon curd is thick as soft butter and has a tart, tangy lemon taste. I’ve spent the week spreading it on coconut scones but also imagine it would be great in little tartlets, as a filling between layers of white or lemon cake, stuffed into the centre of a doughnut, or spread on top of mini cupcakes. It’s also pretty darn good eaten from the jar by the spoonful.

Tangy Lemon Curd

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

A thick, tangy spread perfect for scones, cakes, tarts and other desserts

Author: The Endless Meal

Recipe type: Dessert

Serves: Makes 1 cup

Ingredients

• 5 egg yolks
• 1 cup white sugar
• 4 lemons, zest and juice
• ½ cup butter, cut into 9 pieces

Instructions

1. Add 2 inches of water to the bottom of a double broiler. Bring to a boil then reduce heat to medium
2. In the top pot of the double broiler add egg yolks and sugar and whisk for 1 minute. Combine ⅓ cup of lemon juice (add water if necessary) and zest to egg yolk mixture and whisk till smooth
3. Continue whisking mixture over the simmering water for 8-15 minutes. The longer you ‘cook’ the egg mixture, the thicker it will be. I cooked mine for 15 minutes
4. Remove from heat and stir in butter 1 piece at a time
5. Pour into a clean jar and cover with plastic wrap directly on the surface
6. Try your best not to eat it all at once!

Notes

Will keep refrigerated for up to 2 weeks Although the recipe calls for making this in a double-broiler, I did not. When I make hollandaise and other similar egg based sauces I always just hold the pot an inch off of the element. I find the sauces thickens quicker this way, and I have less dishes to do in the end. You will run the risk of actually cooking the egg, and you definitely do not want bits of cooked egg in your sauce. The choice is yours, the safe way or the lazy way

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