Lemony Lemon Curd

I guess it’s no secret that I love lemons!  Ever since I was a little girl I had a fondness for them.  I remember when I was about 5 years old, my dad had sliced up a lemon and handed me one slice.

I think he was hoping to get a sour pucker face from me when I started to suck on it.  Well, was he disappointed- it didn’t happen.  I put the whole thing in my mouth and just enjoyed it.  Yes, it was sour, but don’t forget, I’m the same kid who would sit in the rhubarb patch and just eat the stalk out of the ground (after shaking off the dirt, off course!)

Fast forward to adulthood, and I can add a fresh squeeze of lemon to just about anything.  I think that’s one reason I adore Mediterranean cuisines.  The lemon features prominently in so many dishes.  Even when we’re dining out at our favourite Greek restaurants, and they bring lemon slices to go with the lamb or chicken, or the soups (avgolemono!) I always ask for extra lemon.  And isn’t a bottle of limoncello always in the freezer!

I must have a high tolerance gene for all things sour.  And even when I’m cooking with it, I don’t like to mask the sourness with too much sugar.  I want the fresh tartness to be highlighted, not left to the background.

And the same goes with lemon curd.  Can’t you just eat it by the spoonful?!  But of course, for tarts or lemon meringue pie, curd is such an easy and tasty base.  Just screams Spring and Summer (even though lemons really are a winter staple!)  I think in part it’s the yellow- such a happy, fresh colour, the colour of sunshine and being outside. 

How to make lemon curd:

Even though it deviate from most traditional recipes, this lemon curd is a joy to whip up.  And really, whipping is an integral part of the recipe.  Instead of it starting on the stove top, you’re going to use an electric mixer (hopefully a stand mixer, if you have one).  Once all the ingredients are together and whipped up, it will look curdled- the butter and the lemon juice just don’t want to get along.  But no worries, truly.  Only then does it all get transferred into a pot on the stove.  The butter will slowly melt wonderfully into the eggs and lemon and sugar.  The challenge with the thickening phase is finding the heat sweet spot.  Too hot and the egg will scramble, too low and you’re at the stove forever!  I find that just above medium low works good for, stirring constantly of course.  You’ll find your sweet spot as well.

Once thickened it is taken off the heat and the zest is added in.  I find that most recipes are just not lemony enough- the sugar stands out more than the lemon.  So I add an abundance of zest as well as a few hearty dashes of lemon bitters.  I truly hope you can find bitters where you live.  You can either check out fancier grocery stores, even liquor stores these days have a shelf dedicated to bitters, or try online.  Dillons or Fee Brothers are fabulous options.  But as for the rest of the ingredients: lemon juice, butter, eggs, sugar- pretty basic, so you could easily whip this up this afternoon.  You know you want to… 😉  

So, lemon curd should be in your pantry staples.  But of course, you’ll store it in the fridge!  Like Caramel Sauce, the best Crepe recipe etc, we need that collection of go-to’s that are the base for so many other spectacular recipes.  Stay tuned, as the new website gets completed, I’m adding a whole Pantry section, for all of these go to recipe staples, so you’ll be able to find them all in one spot!

How to Use

Of course, this is the start of a fabulous lemon meringue pie. But why not use it as a preserve with scones or biscuits?  I love stuffing crepes with it.  I’ve even spooned some onto a plate and topped it with berries and seeds, and called it breakfast!

Feel free to use grapefruit, blood orange and even key lime, they all work great.  Since the key lime may be a bit more tricky if you don’t have access to them, I’m adding the adjustments below.

Love Jen.

5 from 2 votes

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Lemony Lemon Curd

A fresh, tart, and just sweet enough curd that you'll want to eat with a spoon!.  And it comes together so easily.  This recipe contains a key lime version as well.

Course Condiment

Prep Time 10 minutes

Cook Time 15 minutes

Cooling 3 hours

Servings 2 cups

Ingredients

• 6 tbsp unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 2/3 cup fresh lemon juice please use fresh squeezed, from the lemons needed below, and more lemons if needed
• zest from two medium to large lemons zest before juicing for the above
• 5-6 dashes lemon bitters

Key Lime Version

• 6 tbsp unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 regular lime zested and juiced
• 16 key limes juiced
• 1/2 tsp food grade matcha powder , optional, used only to colour the curd

Instructions

1. In the bowl of a stand mixer (or a large bowl and a hand mixer) beat the butter and sugar for a good two minutes.  You want it well incorporated and fluffy.  Add the eggs and yolks, and beat for another minute.

   Add the lemon juice and mix till incorporated.  It will look curdled, but don't worry.

2. Add the mixture to a medium, heavy bottomed sauce pan, and cook over low heat until it turns smooth.  Stir regularly.  The curdled appearance will disappear as the butter melts.

3. Increase the heat to just around medium-low and cook, stirring  constantly in a figure eight motion until the mixture thickens. This should take around 10-15 minutes.  If you pull out the wooden spoon that you are using to stir, and then run your finger down the back through the curd, it should leave a good path that doesn't go away.  Or test with an instant read thermometer and ensure that it is at 170F.  Don't let it boil.

   Remove from he heat and add the lemon zest and the bitters.  Stir in well.

4. After it has cooled down in the pot for about 10 minutes, transfer to a bowl or glass jar and press plastic wrap over the surface to keep a skin from forming as it cools.  Chill in the fridge.  It will continue to thicken there.

   Seal tightly and it will keep in the fridge for quite a while.  Enjoy!

Key Lime Version

1. Follow the directions for the Lemon Curd above. To achieve the amount of lime juice needed (2/3 cup) add the juice from the regular lime to a measuring cup.  Add enough of the key lime juice to make the 2/3 cup.

2. Continue until the mixture has thickened on the stove top.

   Remove the pot from the heat.  Take a measuring cup and scoop out 1/4 cup of the curd, and place it in a medium-small bowl.  

3. Using a small sieve or strainer, dust the matcha powder through it onto the curd in the bowl. Push any lumps gently through.  

4. Using a whisk, vigorously stir the curd and matcha powder till combined and evenly coloured. 

   Return this to the curd in the pot and stir to evenly distribute the green curd. You may have flecks of the powder, but that just adds to the charm, right? At least now you won't get it confused with the jar of lemon curd sitting next to it in the fridge!

5. If you can't find key limes or key lime juice, then use 4 regular limes and 2-3 regular lemons to achieve the juice.  You want to use more limes than lemons. 

Recipe Notes

You can easily switch it up with any other citrus juice.  So you can make lime curd, blood orange curd, even grapefruit curd.  Of course, change up the bitters to  match up if possible.  These days, the options for bitters are endless.

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