There’s something magical about the vibrant yellow hue of lemon curd, a little jar of sunshine that brings warmth to even the cloudiest of days. My fondest memories of family gatherings are filled with laughter, the scent of freshly baked scones, and the delightful tang of homemade lemon curd spread generously on each slice. This creamy concoction, with its perfect balance of sweet and tart, evokes the essence of summer, no matter the season.
As I wander through the countryside, I often find myself inspired by the sun-kissed lemons hanging from the trees, their zest offering a flavor that transports me back to my grandmother’s kitchen. Today, I invite you to create your own luscious lemon curd, perfect for spreading on pastries, topping desserts, or simply enjoying by the spoonful.
Ingredients
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cut into small pieces
- Pinch of salt
Instructions
- Begin by zesting the lemons, being careful to avoid the white pith, which can be bitter. Squeeze the lemons to yield one cup of fresh juice. Set both the zest and juice aside.
- In a medium-sized saucepan, combine the granulated sugar and lemon zest, rubbing the zest into the sugar with your fingers. This releases the essential oils and enhances the flavor.
- Whisk in the eggs until well combined, followed by the freshly squeezed lemon juice and a pinch of salt.
- Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or silicone spatula. Be sure to scrape the sides and bottom of the pan to prevent any eggs from scrambling.
- Continue to cook until the mixture thickens and coats the back of the spoon, about 8 to 10 minutes. It should reach a temperature of around 170°F (77°C).
- Once thickened, remove the saucepan from heat and stir in the butter pieces, one at a time, until fully melted and incorporated. This adds a silky richness to your lemon curd.
- Strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and the lemon zest, ensuring a smooth texture.
- Allow the lemon curd to cool to room temperature before transferring it to sterilized jars. Seal tightly and refrigerate for up to two weeks.
This lemon curd is versatile and can be used in countless ways—from filling for tarts and cakes to a delightful topping for yogurt or oatmeal. Each spoonful delivers a burst of citrusy joy that is sure to brighten your day. So, gather your loved ones and enjoy the taste of sunshine, one jar at a time.