Fresh Lemon Curd
- Share via
Is there a cook alive who doesn’t love lemon?
One squeeze and it elevates a thyme vinaigrette, transforming a fall salad.
Lemon curd captures the essence of the fruit, the intense combination of zest and juice brightening a rich base made with eggs and butter. It’s a simple formula--but nothing else packs the same silky punch, whether the lemon curd is spread on pound cake, scones or muffins, or folded into whipped-cream toppings and vanilla puddings.
And for those who really worship lemon there’s the Baked Alaska Lemon, a light dessert that uses the lemon shell as a container for lemon sorbet and is topped with swirl of meringue. It’s a refreshing conclusion to a meal, quick and easy and make-ahead.
Looks great too.
Place the zest and sugar in a food processor fitted with a metal blade. Process until the zest is minced, about 20 seconds.
Place the sugar mixture, lemon juice, eggs, egg yolks and butter in a heavy-bottomed, non-aluminum saucepan. Use a whisk to mix until smooth. Cook over medium-low heat, using a wooden spoon to stir constantly until the mixture is thick enough to coat a spoon but does not come to a boil, about 8 to 9 minutes.
Immediately transfer the curd to a fine-mesh strainer. Strain, place plastic wrap on the surface of the curd, cool completely and refrigerate, covered airtight. (This can be kept up to 3 weeks, refrigerated. If curd becomes too thick, stir until flowing.)
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
