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This spring I have been obsessing over citrus fruit. I made my first curd a couple of months ago. The recipe was from 101 Cookbooks. Heidi’s grapefruit and ginger curd sounded so amazing, I was compelled to try making it without having a clue what curd was or how to eat it. Anyhow, I decided to double the recipe as I had a good bit of juice from the grapefruits. As I reached the end of the process and had the curd over the double boiler, I knew something was wrong. I had forgotten to double the eggs. Needless to say, with a little patience and quick work I was able to save that first batch of curd. I felt like I had conquered a challenge.

Finding myself surrounded with jars of citrus cream, I accepted the next challenge – how to use and eat them.  I quickly expanded into learning to make tarts, as well.

This lemon curd is a nice classic. It is more zest forward with just enough sweet to still enjoy eating it. My favorite ways to enjoy this cream is on my shortbread tart crust topped with fresh berries, slathered on a blueberry scone from Ambitious Kitchen, or stuffed in a breakfast crepe.

I would love to hear how you use you curd. Be sure to share below in the comments and use #MamaSparrow on your social network.

Lemon Curd

Lemon Curd Lemon Rose Tartlets

Lemon Curd

A classic lemon curd. I wanted to create a curd that would give a nod to the zesty zing of the lemon while offering just enough sweetness to enjoy the cream on any platform of choice.

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Ingredients

  • 5 TB unsalted butter, softened*
  • 1 ⅜ cup sugar
  • 2 eggs
  • 2 egg yolks
  • ½ cup lemon juice, freshly squeezed + 2 TB
  • Pinch of salt

Instructions

  1. Cream the butter and sugar together in a stand mixer. Add the eggs and egg yolks one at a time mixing well. Blend in the salt. Slowly add the lemon juice as the mixer is going.
  2. Create a double boiler by filling a saucepan with about an inch of water. Place the mix in a stainless steel bowl that will fit atop of the saucepan or leave in your stand mixer’s stainless steel bowl. Bring the water in the saucepan to a simmer. Place the stainless steel bowl with the mixture atop the simmering saucepan. Constantly stir** mixture until the sugar is completely incorporated and the curd thickens. This should take about 10 minutes.
  3. Remove the bowl from heat and place on a hot pad holder. Continue stirring the mix for several more minutes as it cools. The mixture will thicken more as it cools.
  4. Your curd will keep in the refrigerator for about 1 week and in the freezer for 1 month.

Notes

*Dairy free and soy free: replace the butter with a soy free vegan option. My favorite is Earth Balance soy free vegan buttery sticks. **Note about stirring Stir constantly. Use a spoon or spatula. Avoid using a whisk as that would create air in the mixture.

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  1. Pingback: Bird’s Nest Tartlets – Mama Sparrow

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