Lemon Curd by Deborah Madison

lemon curd

Lemon Curd is a delicious treat that has many uses. You can spread it on toast for breakfast, bake a lemon-meringue tart, or use it between layers of cake! Once made, it will keep, refrigerated, for about a week. Makes about 2 cups.

Lemon Curd Ingredients

  • 3 large eggs

  • 3 large egg yolks

  • 1/2 cup organic sugar

  • Grated zest to make at least 1 heaping tablespoon

  • Pinch of salt

  • 1/2 cup freshly squeezed lemon juice, either Meyer lemon or Eureka lemon

  • 1/4 teaspoon cornstarch dissolved in 2 tablespoons milk (the cornstarch addition helps a lemon tart to brown-optional.)

  • 4 tablespoons Kalona SuperNatural™ butter, cut into small pieces

  • 1 teaspoon orange flower water (optional)

Lemon Curd Directions

In a bowl, whisk together the eggs, egg yolks, sugar, lemon zest, and salt. Gently whisk in the lemon juice and dissolved cornstarch. Place this mixture in a double boiler over simmering water. Using a flat wooden spoon, stir constantly in a figure eight pattern until the mixture coats the spoon, approximately 10 minutes. When the custard starts to adhere to the back of the spoon, remove the pan from the heat and add the butter.

Once the butter is melted, taste the custard. Add the orange flower water if a more citrus flavor if desired. Transfer the lemon curd to a bowl and set over ice to cool quickly, or in the refrigerator. It will thicken as it cools. When cool, transfer it to a jar, or use the entire amount to make a lemon tart.

Recipe courtesy of Deborah Madison.

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lemon curd

Lemon Curd

  • Author: Deborah Madison

Scale

Ingredients

  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup organic sugar
  • Grated zest to make at least 1 heaping tablespoon
  • Pinch of salt
  • 1/2 cup freshly squeezed lemon juice, either Meyer lemon or Eureka lemon
  • 1/4 teaspoon cornstarch dissolved in 2 tablespoons milk (the cornstarch addition helps a lemon tart to brown-optional.)
  • 4 tablespoons Kalona SuperNatural™ butter, cut into small pieces
  • 1 teaspoon orange flower water (optional)

Instructions

In a bowl, whisk together the eggs, egg yolks, sugar, lemon zest, and salt. Gently whisk in the lemon juice and dissolved cornstarch. Place this mixture in a double boiler over simmering water. Using a flat wooden spoon, stir constantly in a figure eight pattern until the mixture coats the spoon, approximately 10 minutes. When the custard starts to adhere to the back of the spoon, remove the pan from the heat and add the butter.

 

Once the butter is melted, taste the custard. Add the orange flower water if a more citrus flavor if desired. Transfer the lemon curd to a bowl and set over ice to cool quickly, or in the refrigerator. It will thicken as it cools. When cool, transfer it to a jar, or use the entire amount to make a lemon tart.


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