Lemon curd should be the official condiment of spring. This sweet, bright, tangy spreadable delight is perfect for waking up your taste buds after a long, cold winter. Spread it on toast or in between layers of cake, use it as a dip for berries or a substitute for your favorite jam. It’s easier than you think to make it yourself and have it on hand anytime. The key is to use fresh lemons. No back-of-the-fridge bottled lemon juice allowed.
Homemade Lemon Curd
adapted from Alton Brown
5 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4 lemons)
zest of lemons
1/2 cup cold butter, sliced into pats
Fill a medium saucepan with an inch or two of water and bring to a simmer over medium-high heat. In a metal bowl, combine egg yolks and sugar, whisking until smooth, about one minute. Add juice and zest to egg mixture and whisk smooth. Place the bowl on top of the simmering water in the saucepan, like a double-boiler. Whisk mixture until thickens, approximately 8 minutes, or until it is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter pieces one at a time, allowing each one to melt before adding another. Transfer to a jar or airtight plastic container and cover before cooling in the refrigerator before serving. Makes two cups and lasts up to two weeks in the fridge.