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.
- 3 large lemons - zest from & juice from
- 1 1/2 cups organic sugar
- 1/2 cup unsalted butter, room temperature
- 4 large, farm-fresh eggs
- 1/8 teaspoon kosher salt
- Zest your lemons into a medium-size bowl; add sugar and mix well.
- 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.
- 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.
- Remove from heat and let rest for at least 20 minutes before serving or placing in the fridge to cool.
- 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.
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.
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.
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