As I stepped into my garden, after a four week whirlwind trip, I was greeted by four lemon trees filled with bright yellow, speckled orbs with thick skins and bright juice. Since I am always looking for lemon zest, I decided to save as much as possible by zesting before juicing my lemons. A portion of the zest was stored in ice cube trays, in the freezer while the rest was used for my lemon curd.
This lemon curd was created out of a necessity to use up the excess egg yolks leftover from making meringues. The meringues came about due to the discovery of way too many eggs in the fridge that needed consuming. This whole food/cooking process made me realize that we should follow the trail created from our cooking adventures rather than just follow set recipes. If I had not made meringues, would I have created this lemon curd? If I did not have lemons growing at my finger tips, would I have made this curd? We really need to take stock of what is close at hand and get cooking.
This lemon curd recipe is just as good with other flavours such as lime or orange. Take advantage of what is in your kitchen or garden.
When I see jars of lemon curd lined up on grocery shelves, I wonder if they could ever equal the flavours from this recipe. All it takes is 20 minutes for a lemony tart goodness that can be added to so many desserts.
- 1/2 cup sugar
- 2/3 cup lemon juice
- 1/2 teaspoon lemon zest
- 4 egg yolks
- 5 tablespoons of butter, cut into cubes
- Mix egg yolks and sugar in a small saucepan until smooth.
- Place mixture over low heat then beat in lemon juice, zest and pieces of butter with a whisk.
- Continue stirring until mixture has thickened.
- Be careful not to heat too fast as the eggs will cook and you will have scrambled lemon eggs!
- Strain through a sieve, store in an airtight sterilized container.
- Lemon curd keeps, covered, in the fridge for 2 weeks.
- Jars can be quickly and safely sterilized in a microwave.
- Wash jars, fill with a little water and cook in microwave for at least 1 minute.
- Using a pot holder, remove the jar from the microwave, pour out the water and place in warm oven until ready to fill.