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lemon curd and my feature by A Duck in Her Pond!
Okay, so our good friend Brooke at ConversationsWithACupcake nominated me to be featured on ADuckinHerPond.com. I felt so cool. Go take a look at this very fun, very bright blog if you haven’t already. Click here to read my feature.
Most recipes for lemon curd want you to go through all these steps with tempering the eggs, slowly incorporating the butter, yadah, yadah, yadah. But Ina Garten always mixes all her ingredients in a mixer and then cooks them on the stove, which is a better solution, I think.
She grinds the zest in a food processor with the sugar. I skip that step and just strain it when it’s done cooking. It works like a charm.
You might wonder, Oh what would I do with lemon curd? Trust me. You’ll think of all kinds of things. Here are some of my ideas:
Put it on a spoon and eat it
Dip strawberries in it
Put it on top of biscuits or scones (They’d be great on my cherry scones!).
Put it in the middle of a layer cake.
Make thumbprint cookies with it.
Dip shortbread cookies in it.
Put it with yogurt.
Or, if those aren’t doing it for you, try my lemon cloud cupcakes, which I’ll post in a day or two!
lemon curd
zest of 3 lemons
5 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
juice of 3 lemons (about 1/2 cup)
pinch of salt
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together zest, butter, and sugar. Incorporate eggs one at a time and mix until smooth. Add in lemon juice and salt. Mixture will be curdled.
2. Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes. Lemon curd will come together and thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat. Strain into a glass bowl and allow to cool. Refrigerate or freeze until you need it.
I love lemon curd. My husband and I stayed in a bed and breakfast in Charleston, South Carolina a couple of years ago, and the cook there served it in a small glass bowl to the side with a variety of muffins (blueberry, bran, etc.). It was wonderful, but the first time I had lemon curd was in Chattanooga at the Old English Tea Room… with warm scones. They melted in your mouth.
Your interview was very good. I’ve never been to her website before, and I enjoyed it very much. I intend to go back and catch up and keep up. Congratulations on being selected.
Oh, Belinda,
Warm scones at the Old English Tea Room! Oh, that sounds wonderful!
Thta’s great! I love Lemon Curd! Yours looks really good!
Cheers,
Rosa
Lemon curd is totally addicting. All of your suggestions sound delightful!
Ooo, I never knew you could make lemon curd this way. I’ve always thought it was such a hassle to do all of that tempering and slow stirring. Thank you for sharing this much easier, yummy-looking recipe with me!
I’ve never tried lemon curd but would love to. Will definitely try your recipe and let you know how it turns out.
Have a great day!
Sounds like a great simplified version of lemon curd. Perfect timing too- it goes so great on all the new spring desserts popping up.
Thanks for sharing!
-Siri
I’m glad you had fun being featured! Everyone adored you!
Thank you, thank you, thank you! My son (not to mention my husband) occasionally demand lemon curd, and all the recipes I have used require the whole tempering thing, which is such a pain.
My son will not eat scones with jelly or butter. He must have lemon curd. He first tried it at our wedding reception, which was at a tea room.
Okay, forgive me again, but have never done lemon curd. You make it look easy, and I like that!
Good thing I found you Jaime so I can expand my horizons! This looks awesome! My hubby would love it! Congrats on your interview. It was great! Way to go girl!!!
[...] « lemon curd and my feature by A Duck in Her Pond! [...]
I just made it. So luscious and delicious!
Great post! Wonderful pictures and recipe! I love lemon curd… and as my mother-in-law says, “This is so good, it would taste great on a saltine cracker.” So, you’re right… just about anything
I just made this and it’s perfect … using it to swirl into homemade vanilla custard ice cream!
Being scandinavian I don’t think I’ve ever tasted lemon curd, but I always thought it looks yummy. I’ve never made lemon curd before, but have wanted to for a long time. So today I tried your recipe and it is DELICIOUS.
It was very easy to make. I used my knife attachement and not the paddle one (since I don’t have one:). I think my lemons gave me about 1 full cup of juice, so I had to up the amount of sugar with about 70 g to make it less sour. Now I’m wondering how I’ll use it (apart from just eating it with a spoon since it’s so good). I’m thinking mixing it with yoghurt and dip fresh fruit in it…
Thank you for a lovely recipe!
I of course did not use an electrical mixer, but my food processor…:)
Really glad it worked out for you, @DuckyCooking. I have some lemon curd in my freezer that’s calling to me. Thank you for reminding me!