Lemon flavored anything is a win. End of story.
It was only about six years ago I heard of lemon curd for the first time. My roommate and I were making a braided puff pastry log filled with cream cheese and lemon curd. It has since become a favorite and we make it way too often. If you use frozen puff pastry (which any baker who values their time would use) then it is a simple, elegant, 100% success rate dessert for breakfast, lunch, or dinner. When my roommate sent me to the store to purchase lemon curd I had never heard of it, never seen it, had no clue where its lemony goodness would be located. This was the same trip I learned about cream of tartar (no connection in the recipes) and had to seek professional assistance in the Kroger. The stockboy and I traveled up and down the isles looking for these two ingredients that I could not even describe to him.
I’ve come a long way.
Now that I know that lemon curd is a delectable, fresh topping for all kinds of desserts I surprisingly get really annoyed at buying it. My store sells these tiny jars for almost $4 for the Dickinson and $8 for the Stonewall. The store kind is also embodies more of a gelatin consistency and color whereas the homemade embraces the curd idea a bit more. The difference is subtle, but considering it would almost take you longer to walk across the supermarket to get the curd than to just make it yourself, it is an ingredient worth making.
Give yourself 5 minutes for homemade lemon curd and you will be ready for all the happy, fresh citrus goodness. Also, the egg whites and rind of the lemon have too many other uses to not take advantage of the opportunity.
What is in lemon curd?
- 1 lemon, juiced [or 1/2-3/4 cup of lemon juice]
- 4-6 egg yolks
- 1/2 cup sugar
- Zest of 1 lemon [Optional]
- 1 tsp vanilla extract [Optional: to bring out the flavor]
- Dash of salt [To bring out the flavor]
- 1 stick butter, cut into ~8 pieces
- 1 tsp cornstarch [Optional, I do not used but it will thicken lemon curd if needed]
How to make lemon curd?
- In a pot crack 4 to 6 egg yolks, depending on the size of the lemon.
- Add lemon juice, sugar, and salt. [Optional: vanilla and zest.]
- Whisk steadily over medium-low heat until the sugar dissolves.
- Whisk in the butter pieces until combined.
- Remove from heat, continuing to stir. [Option to strain through a mesh sieve if seeds, pulp, or zest remain.]
- Transfer to a 1 cup Pyrex (or similar) storage container. Cover with plastic wrap, so that the plastic is touching the top of the lemon curd, until cooled. Refrigerate until ready to use. Use warm or chilled.
How is lemon curd used?
- Deserts and pastries mainly. It is a topping or a filling and can be baked or eaten chilled.
- In pies, with mousse, on pastry, in pastry, on cookies, pairs well with meringue, lemon bars, with cream cheese, in scones, on or in cake, to fill donuts (or bomboloni), to give as a gift or in a gift basket, and so much more!
- In practically any lemon flavored dessert or to incorporate a yellow color.
- Makes your kitchen smell fresh.
- Replace the lemon with other citrus fruits – orange, lime, or tangerine.
Food of the Month 