Easy Lemon Curd
Yum. I love it and drool during lemon season as I gaze at trees with lemons hanging gorgeous in the sun, dressing of making this Easy Lemon Curd. It’s lemony, creamy and you’ll want to just eat it by the spoonful. I promise. Luckily, this Easy Lemon Curd recipe is just that, easy and quick. That’s why I called it that silly:)
I lived in Phoenix a full years ago (and would love to again) and fell in love with the seasons. Walking when the grapefruit and orange trees are blossoming is heaven. I would close my eyes as I walked (for brief periods) and smell the heady scent. Grapefruit is one of my favorite scents and really could not get enough of it. Late January the trees were heavy with ripe fruit, just waiting to be picked and eaten/squeezed/juiced and zested. It really was thrilling (maybe I’m easily amused) to reach up and pick an orange right off a tree, peel it and eat it. I originally come from northern Canada so it’s really, an unbelievable treat.
Let me get back to lemons:)
Where to start
If you have access to fresh lemons, that’s the best thing in the world. If not, it’s easy to find lovely lemons in the supermarket whether regular or even organic. I buy them by the bag ’cause I like them sliced in my water and squeezed on my asparagus (or other sautéed veggies) I got this recipe from Taste of Home. This is what you’ll need for the recipe:
- Granulated Sugar
- Lemon Juice
- Lemon Zest
- Juicer (hand held works great)
- Zester (micro blade works great but even a small grater works well)
- Heavy Sauce Pan
- Small covered bowl or jar (for finished product)
- Wash and dry lemons
- Zest the peel of the lemons. Be careful to lightly grate the lemon against the zester as you don’t want the white pith of the lemon….it tends to be bitter. Wrap the leftover zest and refrigerate or freeze
- Once the lemons are zested, slice in half and holding the lemon against the juicer, squeeze and turn. Continue with all your lemons. You’ll need 1/2 cup
- In a heavy saucepan, mix together over medium heat eggs, granulated sugar and lemon juice. Whisk and keep stirring constantly. Don’t think you can rush the process by cranking up the heat. You’ll just end up with scrambled egg in the curd…..it really only takes about 10 minutes to make.
- Add the lemon zest and butter. As you keep whisking, the butter will break apart a bit and look like scrambled egg. Don’t worry. Keep stirring constantly
- Continue cooking until the liquid thicken a bit and coats the back of a spoon.
- Remove from heat and pour into a jar or bowl, cover and refrigerate for about 20 minutes to thicken more.
Yum. Really. You can use this Easy Lemon Curd in Luscious Lemon Loaf, Lemon Cupcakes, Thumbprint Cookies….or so many others. It’s a great topping for waffles or pancakes, scones or toast or really on a spoon from the jar:)