Spring makes me crave lemon curd.
Or maybe it’s the fresh berries in season – I can hear them begging for it too.
It’s one of those things you can live without, but then once it’s in your refrigerator, you wonder how you did. I add lemon curd to plain yogurt, spread it on toast, dip strawberries in it, fill cakes with it, fill meringues with it, and yes, eat it by the spoonful. This recipe is equally delicious made with fresh lime juice. Enjoy!
Yield: about 2 cups
- 6 egg yolks
- 1 cup sugar
- Generous 1/2 cup lemon juice
- 4 ounces unsalted butter, cut into chunks
- In a small, heavy bottom saucepan, whisk together the egg yolks and sugar.
- Over medium heat, add the lemon juice and switch to stirring with a wooden spoon. Stir continually for 10-15 minutes, scraping the sides and bottoms as you go. You don’t want the mixture to boil, so you may have to adjust the heat down a bit.
- When the curd is thick enough to coat the back of the spoon, it’s ready.
- Remove the pot from the heat and add the butter. Stir until the butter is completely melted.
- Transfer the curd to a bowl and cover the top with plastic wrap, pressing the plastic onto the curd to prevent a film from forming as it cools. Keep refrigerated.