Lemon curd might just be my favorite condiment of all time. The combination of tangy lemon, smooth egg yolks, and sweet sugar is a nectar of the Gods. I put that sh*t on everything.
Lemon curd has really picked up in use in the United States, but curds of all flavors are most often used during tea service. So where will you most often find it?
You guessed it.
Around the UK and proximal parts of Europe. (Find out about the difference between afternoon tea and high tea here.)
But lemon curd doesn’t have to be reserved just for tea time. There are a ton of different ways to use it.
- Top breakfast foods
- Pancakes
- French Toast
- Oatmeal
- Top quick breads
- Scones
- Biscuits
- Buns
- Pound cakes
- Drip/Drizzle
- Use between cake layers
- Fill cupcakes
- Slather the top of a cheesecake
- Incorporate it into recipes that have complimentary flavors
- Berries (Blueberries, Raspberries, Blackberries, and Strawberries)
- Cheese (Goat, Ricotta, Mascarpone)
- Herbs (Lavender, Rosemary, Thyme)
The only thing I wouldn’t suggest putting it on is meat. But I dip my pork chops in apple sauce, so maybe I should start dipping my chicken in lemon curd? One thing is for sure, I’ll let you know if it works!
Thing to know about this recipe:
You must use a double boiler. If you just try to make it in just a saucepan, it will likely caramelize and burn. It will not be nearly as silky smooth as it should be.
Cooking this recipe not only cooks the eggs so you don’t get sick, but it also is what thickens the curd. If the curd is too drippy or runny, keep cooking it, it will thicken up over time.
The result will be lemony. It will have a noticeable pucker and is not supposed to taste like lemonade. The tartness is actually meant to balance the sweetness of dishes, which creates complexity.
Let me know if you try this recipe and what you thought of it in the comments!
Tangy, Delicious Six Yolk Lemon Curd
Equipment
- Double Boiler
- Microplane
Ingredients
- 6 Large Egg Yolks Save the whites to make another recipe like Swiss meringue buttercream.
- 1 Cup Granulated Sugar
- ½ Cup Unsalted Butter
- 1 Tbsp Zest of one lemon Approximately 1 tablespoon.
- ⅓ Cup Fresh Lemon Juice About 3 lemons
- ⅛ Tsp Salt
Instructions
- Heat a double boiler filled with water over medium high heat.
- Add all of the ingredients to the bowl of the double boiler and whisk.
- Continue whisking intermittently, for 10-20 minutes until the eggs are cooked and the mixture thickens to the consistency of a “loose” pudding. Thick enough to coat a spoon, but not hold it’s shape.
- Remove from the heat, and transfer to a heat proof jar.
- Let the curd come down to room temperature, and refrigerate. It will continue to thicken as it cools.
