I made lemon curd. Anyone can make it. It’s easy. Yes, you can buy it in a jar, but this is much more fun. Lemon curd is delicious on warm scones or you can dab it on a slice of warm gingerbread cake. This recipe was offered to me through a school chef and appears to be adapted from “Modern Baking.”
1 cup sugar (add a little more if want a sweeter flavor)
½ cup (4 ounces) unsalted butter (melted)
4 large, juicy lemons (5 if they are small)
Option: grate rind of the lemons before squeezing the juice and set aside. Adding the rind gives a more assertive lemon flavor, but you will not have a super-smooth curd.
Equipment required: microwave
Whisk 2 large eggs and I cup sugar in a large microwave-safe bowl. The eggs and sugar should take up no more than ¼ of the bowl’s capacity.
Next, whisk in ½ cup (4 ounces) of unsalted melted butter.
Finally, add 1 cup of freshly squeezed lemon juice.
Whisk until everything is thoroughly combined.
Squeezing the lemons is fun and exercise!
Place the bowl on a plate (to catch any bubble-over) and place in the microwave.
Cook in 1-minute increments, stirring after each microwave minute. Stirring should be gentle. This should take anywhere from 3 to 5 minutes at full power. If you do not have power settings, just do 1 minute, check it and stir it. (My microwave took a total of 6 minutes)
At first you will not see much change, but as the curd heats up, it will foam up, but it will stay in liquid form.
I will repeat here that it is important to have a plate under the bowl, unless you like taking your microwave apart to wash a sticky mess.
At some point, and for me it was after the 6th stop and stir minute, the curd was mounding up just a small bit. It is subtle change and will not be anywhere near the thickness of finished lemon curd.
The thickness should coat the back of a spoon. To make sure the eggs are sufficiently cooked, use a food thermometer to test the temperature which should register at 187° – and as you can see…193
The curd was thick enough and coated the back of the spoon.
After it cooled on the counter for about 15 minutes, I then placed the bowl in the refrigerator to cool. This will make approximately 2 cups of curd.
After it was totally chilled, it had thickened to a smooth, spreadable consistency, and was stiff enough to mound when dropped from a spoon onto my warm scone.
Easter is coming up soon and I can think of many uses for lemon curd – a nice mini-tart with some fresh coconut on top. Do not be intimidated by recipes or trying new things. What will you lose? …about one-half hour of time, some lemons, sugar and eggs.