Lemon Curd

I love lemon sweets.  I think it all started with those sweet frozen lemonades we used to get at fairs and the ballpark when I was a kid, though it quickly expanded to things like lemon bars, lemon cake, and tart little lemon cookies.  Lemon cupcakes with lemon frosting are especially awesome.  However, until not too long ago I had never heard of  Lemon Curd.  In fact, the first I ever heard of it was reading through The Art of Simple Food and it promptly became the first recipe I bookmarked.


Maybe you are like me and had never heard of this little delight before.  Simply put its eggs (and a few extra yolks) whipped up with fresh lemon and cooked until nice and thick (almost pudding like).  Then you can do with it what you will - its delicious spread on toast,  biscuits, or scones for breakfast or a tea time snack.  You can also use it as a base for other desserts - like a tart as suggested by Alice Waters in her book.   I envision it between layers of cake, as a filling for cupcakes or donuts and somehow incorporated with Cheesecake (with raspberries!).  Mix it with whipped cream (again as suggested by Ms. Waters) and it makes an absolutely amazing icing (look for a recipe soon).   Basically this is  super tart and super-lemony with just the right amount of sweetness and creaminess and couldn't be easier to whip up.  I think I am in love.

Lemon Curd
recipe from The Art of Simple Food by Alice Waters
4 lemons (or 2 really large lemons)
2 eggs
3 egg yolks
2 Tbs. milk
100 g sugar (about 1/2 cup)
1/4 tsp salt (omit if using salted butter)
75g (1/3cup) butter, cut into small pieces

Grate the zest of the lemons on the small holes of a grater (I used a microplane).  Juice the lemons - there should be about 100ml juice.

Beat the eggs, yolks, milk, sugar and salt until mixed well.  Stir in the lemon juice and zest and add the butter.  Cook this mixture in a nonreactive heavy pan, stirring constantly, over medium heat until its thick enough to coat a spoon.  Do not allow to boil or the eggs will curdle.  When thick, pour into a glass jar or bowl to cool.  Cover and refrigerate for up to 2 weeks.