Lemon Curd
If there is anything in need of a new name, it’s lemon curd. “Curd”, in my opinion, is a surly, sullen, four-letter word that evokes something grey, clumpy and barely digestible. It’s a word that sounds like it should be barked out as an insult in a school yard “Nyah, nyaaaaah you’re such a curd!”, not for something to put in one’s mouth.
For many years I shunned lemon curd simply for its name. As a child I refused to try it, smearing jams (which sounded jollier), jellies (which sounded cuter) and marmalades (which sounded more comforting), on my toast instead. As an adult, I consistently opted for chutneys and compotes, both sounding decidedly more sophisticated than a curd ever could.
But then I actually tasted lemon curd.
Lemon curd was not lumpy. It was not grey and watery. It did not have a faint repulsive stench. Instead, it was creamy and tart and sweet all at the same time. And it tasted even fresher than its vibrant yellow suggested. In fact, if I had to rename lemon curd, I would give it something buttery and poetic like “Lemon Dreaminess” or “A Spoonful of Lemon Delight.”
But the truth is that even lemon curd by its own name is delightful. And homemade lemon curd even more so.
{RECIPE} LEMON CURD
{INGREDIENTS}
1/4 C freshly squeezed lemon juice, (approximately 2 lemons)
Zest of 1/2 lemon
3 large egg yolks
6 TB sugar
4 TB unsalted butter, cold and cut into pieces
{DIRECTIONS}
one. Fill a medium-sized pot with 4 to 5 inches of water and bring it to boil on medium-high heat. Lower the heat to medium, or just enough to maintain a gentle simmer.
two. In the meantime, whisk together yolks, lemon zest, lemon juice and sugar in a large, metal mixing bowl.
three. Set the bowl on top of the pot of simmering water. Use a spatula and stir constantly, making sure to scrape the sides and bottom of the bowl. Cook for approximately 5 to 7 minutes, or until the mixture is thick enough to coat the spatula.
four. Add the butter, one piece at a time, stirring until the mixture is smooth and creamy.
five. Remove the bowl from heat and scrape the mixture into a small bowl. Lay a sheet of plastic wrap directly on the surface of the lemon curd to keep a skin from forming.
six. Cool, then refrigerate the lemon curd until firm (at least 1 hour). The lemon curd will continue to thicken as it chills.
seven. Serve with toast, spooned into tart shells, homemade scones… or simply eat by the spoonful.
eight Store in the refrigerator for up to a week, or freeze for up to a month in an airtight container.
{INSPIRED BY}
Martha Stewart’’s recipe for her Favorite Lemon Curd.
