I’m not a dessert fan and am always looking around for quick, simple, and easy recipes to fix a sweet bite. Lemon curd is a perfect recipe. Top it on a usual loaf of sponge cake or a cupcake and you’ll have a dessert everyone is going to enjoy. I poured a layer of lemon curd on Greek yogurt parfait, which gave it a pleasant tang. You can store it in a jar and have it as a side for breakfast. After all, it has eggs and butter – the usual carbs, proteins, and fats that we consume on a good morning. So, enjoy a zesty sunshine! (Don’t forget to take a peek at the few tips at the end.)
1/2 cup unsalted butter
3/4 cup sugar
1/2 cup lemon juice
3 tsp grated lemon zest
2 egg yolks
- Soften the butter at room temperature. Cream the butter and sugar. Add all the eggs and combine everything well into a creamy, smooth batter.
- Add the lemon zest and juice and whisk it all together. The batter might curdle but that’s what lemons do, so it’s okay.
- Pour the mixture in a saucepan and cook on low heat for about 10 minutes, stirring constantly.
- The curd is ready when it starts thickening and the color slightly changes into deep yellow. Pour in a bowl and cover it with a plastic wrap.
- Refrigerate and serve when it is completely cooled.
- Some recipes use only egg yolks, some only whole eggs, and some a combination like this recipe. Egg yolks make the batter creamy and dense, and adds the yellow color. Egg whites make it a little fluffy and light. Using only whole eggs would give the curd bubbles and foam to the batter.
- While grating the lemon zest be careful of not using the white pith. It tastes bitter and can ruin your lemon curd.
- Using a double boiler is another way of cooking the curd. It prevents the possibility of overcooking the curd. That’s why cooking it on low heat and constant stirring is important.
- Covering with plastic wrap while refrigeration prevents the curd from forming a thin dry layer on the top and retain its freshness.