When Lemons Appear, Make Lemon Curd
Here’s my trusty recipe for a spoonable, spreadable, thick lemon curd.
Lemon curd is at the top of my favorite types of preserves. A simple combination of lemon juice, sugar, eggs, and fat gives us a sweet, creamy, tart preserve that can and should be put on everything.
A few weeks ago, I met a woman who had a couple of lemon trees in her yard. Ah yes, this is the start of a lovely problem. Along the central coast of California, 1 or 2 lemon trees are plenty. For the whole neighborhood.
Ok, anyway. She had way too many lemons and generously gave me about 40 or 50 pounds of lemons. As a thank you, I gave her a carrot cardamom tea cake loaf. This was a very good trade.
First up, I sorted through the varieties to see what I was working with. I believe I have nice mix of Sorrento, Meyer, and Eureka’s.
When lemons magically arrive, you make lemon curd. This is the only time that I don’t ask questions. You shouldn’t either - just gather a few ingredients and make this.
Here’s my trusty recipe for a thick, spoonable lemon curd.
Lemon Curd Recipe
150g cane sugar (about 3/4 of a cup)
75ml fresh lemon juice (about a 1/3 cup)
Zest from 1 lemon
3 yolks + 1 egg
70g butter (about 1/3 of a cup or 4 1/2 tablespoons)
Place the butter in a medium-sized heatproof bowl and set aside.
In a medium-sized saucepan— whisk together lemon juice, sugar, and egg
With the heat on medium low, cook the mixture to 160 degrees, stirring frequently.
Strain the hot mixture directly into bowl and over the butter.
Stir the butter and hot sugar mixture together until well combined.
Cover and refrigerate
Once it cools, you have a magic bowl of culinary gold. Spread it on toast or a scone. Fill a crepe or a cake. Drizzle it over ice cream or yogurt. Make a tart or a layered parfait. Fill a cookie or a marshmallow. Wait, hold on. Be right back. I need to grab a spoonful for more inspiration.
If you find yourself without a source of fresh lemons, the Santa Cruz Farmers Market and Monterey markets are stacked with many varieties of lemons. Swing by and pick up a few pounds!
Recipe notes:
Fresh lemon juice is the only way here. Don’t be tricked by the bottled stuff.
If you don’t have a thermometer, cook the curd until the mixture is thick enough to coat the back of a wooden spoon. If you swipe your finger through the curd (careful, it’s hot!) the trail shouldn’t fill in. (A kitchen thermometer is very handy, so pick one up soon!)
Don’t skip the straining step. This is how we achieve the silky smooth texture.
The hot mixture can stay in the heat proof bowl or pour it into a glass jar. It’s best kept covered in the fridge.