Lemon Curd In Its Right Place. My Mouth.

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I have been spring cleaning the poop out of my house this week. Literally. And as I scrub, sort and soak all of the filthiness that comes from a house of four hibernating through a Polar Vortex, I keep singing Radiohead’s ‘Everything In Its Right Place‘. This is the soundtrack of my spring. And lemon is the flavour. 

This homemade lemon curd is so easy to make: lemons zested (or “naked” as the kids say) + sugar + eggs + butter + a short cleaning break = the perfect springtime treat! Really now, as you point and laugh at the melting snow (take that, you cold bastard!), is there anything better than citrus to celebrate the pending warmth with?! I say nope.

Homemade Lemon Curd
Serves 6
A balanced preserve of lemony tart, sweet, creamy and buttery bliss. Perfect on toast, cookies, donuts, cakes, crepes, pancakes, or by the spoonful straight to your mouth.
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Prep Time
10 min
Cook Time
15 min
Total Time
45 min
Prep Time
10 min
Cook Time
15 min
Total Time
45 min
389 calories
54 g
165 g
19 g
5 g
11 g
144 g
100 g
51 g
1 g
6 g
Nutrition Facts
Serving Size
144g
Servings
6
Amount Per Serving
Calories 389
Calories from Fat 165
% Daily Value *
Total Fat 19g
29%
Saturated Fat 11g
54%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 165mg
55%
Sodium 100mg
4%
Total Carbohydrates 54g
18%
Dietary Fiber 1g
5%
Sugars 51g
Protein 5g
Vitamin A
13%
Vitamin C
37%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large lemons - zest from & juice from
  2. 1 1/2 cups organic sugar
  3. 1/2 cup unsalted butter, room temperature
  4. 4 large, farm-fresh eggs
  5. 1/8 teaspoon kosher salt
Instructions
  1. Zest your lemons into a medium-size bowl; add sugar and mix well.
  2. Cream butter and beat in lemon-sugar mixture. Add eggs, one at a time, then lemon juice and dash of salt and continue to blend until combined. *Note: mixture will look lumpy but don't sweat it, the sugar and butter will melt in the saucepan.
  3. Add mixture to a large saucepan on low to medium heat. Stirring frequently, cook until lemon curd has thickened, for about 15 minutes, reaching about 170°F.
  4. Remove from heat and let rest for at least 20 minutes before serving or placing in the fridge to cool.
Notes
  1. The lemon zest will give the completed lemon curd a slight texture. If you're interested in something super smooth, strain through a fine sieve before jarring.
Adapted from Ina Garten
beta
calories
389
fat
19g
protein
5g
carbs
54g
more
Adapted from Ina Garten
Hot Pink Apron http://www.hotpinkapron.com/
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When your curd is complete, pour it into a large airtight container to store in the fridge for up to 4 days. OR scoop into individual clean jars; seal with lids, maybe a little colourful fabric, possibly some ribbon, and go make some new friends with. 

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The homemade lemon curd stuffed brown butter crêpes were a hit on my table. Let me know how you use this awesome sauce in your kitchen — leave your comments below.

lemon-curd-crepe  Now, back to work… This pantry won’t organize itself. Sadly.

 

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Comments

  1. 1

    says

    Wow, looks awesome. We call it Lemon Butter where I’m from, and it is one of those things that can only be home-made or bought off someone’s grandma.

    • 2

      says

      I think I’m going to adopt ‘lemon butter’, there’s something about “curd” that reminds me of a cow grazing a field. It just doesn’t have the same delicious appeal as “butter”. :) Thanks Hazard!

  2. 3

    says

    Speaking of spring cleaning, if you’re in the Durham Region hood, I’ll be hosting a piece on the local Daytime show on Rogers TV this Wednesday, April 9th, all about alternative, natural cleaners. i.e. baking soda, vinegar, cornstarch, etc. Tune in and shout out! xo

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