Recipe: Homemade Lemon Curd
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.Â 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,Â sliced into pats
FillÂ a medium saucepan with an inch or two of water andÂ bring to a simmer over medium-high heat. In a metal bowl, combine egg yolks and sugar, whisking until smooth, about one minute. Â 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.Â Whisk mixture until thickens, approximately 8 minutes, or until itÂ 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 oneÂ to melt before adding another.Â 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.