Lemon Curd and a Lemony Recipe Roundup

When life hands you a crate of lemons what do you make? I reflected on this question recently, since I was handed a crate with 100 lemons. They were leftovers from a middle school outing in which I participated as a kitchen assistant. Aside from spending time with my daughter and her class in beautiful Mendocino, this crate of lemons was a highlight of the trip. For me, 100 lemons are far more than leftovers – they are a gift.

The first recipe I tackled was Lemon Curd, one of my favorite food products. Lemon Curd is delicious as a garnish with fruit, meringues, cakes and breads. It keeps in the refrigerator for up to two weeks, and also freezes beautifully. I like to make my curd especially lemony, and manage to slip in an entire cup of freshly squeezed juice, as well as a heaping tablespoon of zest. I prefer to keep the sugar content on the conservative side so that the citrus can sparkle.

6 lemons down, 94 to go.

Curd

Lemon Curd
Makes about 2 cups

8 large egg yolks, whites reserved for another use
3/4 cup granulated sugar
1 cup freshly squeezed lemon juice
1/2 cup unsalted butter, room temperature
1/4 teaspoon salt
1 tablespoon finely grated lemon zest

Combine egg yolks and sugar in a heavy noncorrodible saucepan and whisk together. Add sugar, lemon juice, butter and salt. Heat over medium-low heat, stirring constantly. As the butter melts continue stirring until the curd begins to thicken. Do not let the curd boil; if it begins to give off steam, briefly remove pan from heat, stirring constantly. Once the curd thickly coats the back of a wooden spoon, strain the curd through a fine-meshed sieve into a bowl and cool. The curd may be refrigerated up to two weeks, or frozen up to 2 months.

12 thoughts on “Lemon Curd and a Lemony Recipe Roundup

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  2. That’s an INCREDIBLE number of lemons to end up with. I can’t begin to imagine what I’d do with that many… but as corny as it sounds, lemonade would certainly be on the cards! Lemon curd is lovely 😀

  3. I love fresh lemon as a finisher to meals I’ve prepared. Certainly on fish, chicken and salads but a squeeze over soup and even some pastas takes the dish to the next level.

  4. Ooh…I’ve always wanted to make my own lemon curd. I wonder if you can make orange curd? I have a bunch of oranges I need to use.

  5. These photos are fabulous! Are those little meringues you’ve placed a dollop of curd in? Beautiful. And I too love lemon curd. It’s sooo versatile.

  6. Ok, I NEED the recipe for those little cups, too! I’m doing a baby shower in a few weeks and those would be so beautiful on the table!

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