It’s December. Time for cold weather and lots of winter-y dishes – soups, crisps, and of course, cozy warm cocktails. So when this Lemon Curd recipe popped up on David Lebovitz’s blog, I knew I had to give it a try. Lemon is an any-season food, right? Sure.
I’d been hoping to pick up some of these mystical Meyer lemons I keep hearing about, but nothing yet. No, I’ve not looked that hard. Apparently they are sold at Whole Foods, and my mother-in-law regularly picks them up at a local supermarket, but *my* local supermarket doesn’t stock them, so I’ve yet to get. I couldn’t wait any longer – this evening I had to make me some Lemon Curd.
Luckily it was just as easy as David Lebovitz promised, and oh my yum.
Give it a go:
Makes 1 cup
- 1/2 cup freshly-squeezed lemon juice (I added 1 clementine into the mix just for fun)
- 1/2 cup sugar (I used slightly less as I like mine a bit tart. He did recommend reducing it to 1/3 cup if you find Meyer lemons)
- 2 large egg yolks
- 2 large eggs
- pinch of salt
- 6 tablespoons (85 g) unsalted butter, cubed
1. Place a mesh strainer over a bowl, and set aside.
2. In a small saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted (this took awhile for me as I used cold butter. It started out looking a bit scary, but eventually melted just fine. So be patient here if you use cold butter like I did).
4. Increase the heat and cook over moderate heat, whisking constantly until the mixture thickens. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. (It doesn’t hold it’s shape *that* well, but you’ll definitely see the whisk trail in the curd when it’s done. Remember it thickens more as it cools.)
5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator.
I’m going to give half to my mother-in-law, as I still don’t quite know what i’m doing with it. Also according to David Lebovitz, it only lasts a week in the fridge – but frankly I’m no sure I buy it… surely it’ll last at least two weeks, right? Any opinions on this one?