Quick Lemon Curd: I’m a bit ashamed of the fact that I’ve never attempted making my own curd. I love lemon curd, and have been shamelessly buying it in a jar for years whenever my recipes called for it. Today however, was going to be different. It was time to tackle this recipe head on.
As it turns out, lemon curd first showed up on the British market in the mid 1800’s, and quickly became the perfect pair to their beloved scones. If I had known it was so easy to whip up on your own, it would never have taken me so long to make. I used this particular curd for my Lemon-Poppy Crown, and find it’s the perfect accompaniment to spring, Easter, or any other spring type celebration. This is a 4 ingredient curd, and only takes the will to follow directions, and a good 10 minutes of whisking over double boiler heat.
- 3 large eggs
- 3/4 cup sugar
- 1/3 cup lemon juice 1-2 lemons
- 1 TBS lemon zest 1 lemon
- Zest your lemon
- dice the zest and combine with sugar
- mix both sugar and zest together to allow the citrus aroma combine
- with a hand whisk, combine the sugar, zest and lemon juice along with your eggs.
- in a double boiler method, fill a medium sauce pan 1/3 with boiling water. Put your whisked lemon ingredients over the heat in a metal bowl, and begin to whisk until mixture thickens, usually about 10 minutes. When nice and thick, let cool. You can transfer to a glass jar and store in fridge for up to 2 months.