Lemon Curd

Lemon curd is one of my very favourite  sweet spreads to have in the fridge. That said, it is very indulgent, and while I eat it on scones and sandwiched between cake layers, I try not to eat it as liberally as jam, as it owes about half of its volume to butter. That said, it bears some resemblance to jam, and can be used in similar ways to jam, it's just a little more indulgent!

I have always had my lemon curd recipe on this blog, but only as part of my favourite lemon cream cheese layer cake (Lemon Love Cake). But since it is so versatile, and I often make it on its own, or to sandwich with other cakes or add to other desserts, I wanted to post on its own, so it is easy to access. 

Last month, I made lemon curd to go with Belgian sugar waffles, which I served instead of a cake for my birthday dinner with some friends. So, that is another beautiful, indulgent way to enjoy lemon curd if you have about a day to invest in waffles, or if you have some sugar waffles on hand. I will post the waffle recipe soon as well. 

This recipe is pretty easy, but do remember to strain it in a fine sieve at the end as that step will absolve any imperfections that exist in your lemon curd before that point. For example, if you keep the heat too high as you are making the lemon curd, the eggs might scramble a bit, but once you strain the curd that will get out the bits of egg. It also will get rid of the little bits of rind which infuse great flavour in the curd during the cooking process, but don't taste good in the finished product.

Lemon Curd:

Makes about one cup, or half of a standard jam jar

Ingredients:

• 2-3 lemons - juice and zest (to equal 1/3 cup lemon juice)
• 1/2 cup white sugar
• 3 eggs, lightly beaten
• 1/2 cup chilled butter, cubed

Directions:

1. Finely grate the zest of two lemons. Juice two of the lemons. If you have 1/3 cup of juice, you don't need the third lemon, if not, zest the third, and take enough juice from it to make 1/3 of a cup in total.
2. In a double boiler over simmering water, whisk the lemon juice and zest, sugar and eggs. When combined, begin to add butter in cubes, gradually, letting each melt before another is added.
3. Cook, whisking, until the mixture is thick enough to coat the back of a wooden spoon. (10-15 min). Do not let it simmer or get too hot, or the eggs will scramble. Strain out the lemon zest (and any bits of egg) and pour into a bowl to cool, covering the surface of the curd with plastic wrap so it does not form a crust.