Lemon curd is a delicious addition to tarts (see here for crust recipe and meringue recipe here, cookies, bars (see lemon raspberry bars recipe here), cakes, pancakes, crepes … or just simply, and liberally, spread on toast with a cup of tea (if your lucky, lying in bed with your significant other eating the lemon curd on toast, or what have you, without any kids screaming and jumping on the bed).
I’m making raspberry muffins tomorrow for Valentine’s Day – a sweet, little surprise with breakfast on Saturday (one more test on that recipe to satisfy my standards). Not that I celebrate this over commercialized day with much fuss, just a little token of love. Okay, and another excuse to shmear more lemon curd. This stuff is like a little black dress. It goes with everything. Everything!
Lemon curd is not something that’s easily found in stores, at least without gluten and dairy, or a hefty price tag and a necessary “condiment”, so when life hands you lemons – many lemons (my lemon trees have been good to me) – make lemon curd!
If you (or your significant other) loves rich, creamy, citrus spread then go get a bunch of lemons and start squeezing because this is quite a treat! An easy lemon curd that doesn’t require the french technique of using a double-boiler AND all the citrus pucker a lemon enthusiast is looking for … enjoy!
Makes 1 Quart
4 ounces Earth Balance Soy Free Spread, softened, or coconut oil
1 cup evaporated cane sugar
4 extra-large eggs
3 large egg yolks (reserve whites for something else)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice (6 to 8 lemons)
1/8 teaspoon kosher salt
Some notes before beginning:
Zest lemons (skin only, not the white pith) before squeezing for juice, otherwise it will get messy and difficult. A microplane is the best tool for this.
Separate the three yolks from whites by transferring the yolk from one half shell to the other over a small bowl while the whites drop into the bowl until all the whites have separated from the yolk, then transfer yolk to another small bowl. I save the egg whites I don’t use for an egg white omelet or to make a meringue frosting if I’m using curd for a tart.
I have more juice than needed for this recipe to go into my kale lemonade, to which I added kale, water and liquid stevia then mixed up in a blender.
Lots of immune boosting lysine and protein!
In a stand mixer set with a paddle attachment, cream the Earth Balance and sugar on medium speed for about 2 minutes until it appears creamy.
Reduce to medium-low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. It will look curdled, which is normal.
Pour the mixture into a small heavy bottomed saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring often with a whisk to prevent large bubbles from forming into a boil.
Note: You do not want to let it boil or the eggs will cook like scrambled eggs.
Whisk briskly when it starts to thicken and reduce heat to low for 1 to 2 minutes. Here is when I attach a candy thermometer to make this foolproof (and easy).
Note: When you see big bubbles coming up for air it is just about ready, keep stirring to prevent any curdling on the bottom of the pan. It will be ready when the candy thermometer reaches 175 degrees F and the curd coats a spoon.
Pour into a quart sized glass jar (or bowl), place plastic wrap directly on the filling to prevent a film. I use a rubber spatula to get every last bit into the jar. Cool to room temperature, then refrigerate for at least 2 hours before serving. This stores well in the refrigerator for 2 weeks.
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Riri Raven says
Sheryl Fields says
Sheryl Fields says
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