Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
Published on August 3rd, 2011
by Clarabella

Lemon Curd

I love lemon. Lemon cake, lemon tart, lemon cookies, lemon bars, you get the idea. I even eat lemon. Straight. Weirdo? I know. I can’t help it.

So yesterday while making a bunch of low calorie cupcakes, I had some time to kill in between batches and I also had a whole load of egg yolks left over from using the egg whites in the cupcakes. As my brain was mulling over the potential uses for 8 egg yolks, my eyes fell on the big bag of lemons in the fruit bowl. Perfect! 🙂 Lemon Curd!

My first memory of lemon curd is of my grandmother. I don’t know if you can even buy lemon curd in South Africa. We certainly never had it in the house when I was growing up. But I do distinctly remember my grandma having jars of it that I am pretty certain she made herself. I remember it being used just as a topping for bread/toast, and the sweet, silky, lemony flavour has stuck with me.

Luckily the lemons I had were lovely juicy ones. A basic lemon curd recipe calls for juice and zest of 3 lemons, and as the juice that one gets out of 3 lemons van be extremely variable, from 3 teaspoons to a third of a cup, I was dubious about measuring the juice in this way. But I need not have worried. My lemons gave up loads of juice. If they were a little on the dry side I may have used an extra one or two, but this is also a mater of personal taste as I like my lemon curd to tang to the point of forcing your face to screw up with the shock to the taste buds.

The process is extremely simple. Just throw everything into a bowl over a pot of boiling water and stir. It looked a but suspect in the beginning before the butter was warm enough to melt, but never fear. As soon as the mixture warms it will become smooth and silky.

This recipe made me 2 and a half jars of beautiful, sharp, deep yellow lemon curd. Now I have to decide what to do with it before I accidentally just eat it straight out of the jars. I wonder what lemon curd and ice cream would be like..? I feel a plan coming on.



Lemon Curd

What you will need:
8 egg yolks
1 1/2 cups sugar
65g butter
zest & juice of 3-4 lemons (to taste)

What to do:
Place all ingredients in a double boiler, or a bowl over a pot of simmering water
Stir gently while it heats up
When the mixture begins to thicken and become gel-like, remove it from the heat and dispense into jars to cool and thicken
Feel free to eat straight out of the jar with a spoon, I do!