So, I’ve been posting a bunch of recipes for scones, and it is now time to add a recipe for the classic accompaniment, lemon curd. Not only does this go great with scones, but you can use it as a filling for cakes, to garnish shortbread cookies, or you can eat it just as it is in a bowl (or right out of the storage container, we won’t judge). Lemon curd, in my opinion, is the perfect blend of sweet and tart (I love fruit that bites back). The recipe is pretty simple, but it is an act of love to make fresh lemon curd (there is a lot of stirring involved). You can use the lemon juice from the store, but it isn’t the same and usually makes for a curd that is a bit sourer. Plus, what is the point of having a jadite reamer if you aren’t going to use it for fresh juice every once in a while.
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup unsalted butter
In a bowl whisk the three eggs until combined and set aside. In a double boiler combine lemon juice, lemon zest, sugar, and butter, heat until melted and whisk continuously. Once the mixture has melted, we are going to temper the eggs. This means that we will pour some (about a quarter) of the hot mixture into the eggs, while whisking to prevent the eggs from curdling (cooking). Once all of the hot mixture has been added to the eggs return the mixture to the double boiler. Cook over medium-low heat until the mixture is thick enough to hold the marks of the whisk (remember we are whisking the whole time it is heating, hence the reason lemon curd is a work of love).
Remove the mixture from the heat and allow to cool. Lemon curd can be stored in an airtight container in the refrigerator for up to a week or two, not that it will last that long. Be sure to cover the surface with plastic wrap to prevent a film from forming.
The use of the double boiler is not necessary, and you can make lemon curd a bit faster in a single pot, but you also run a much greater risk of the curd splitting (eggs turning into scrambled eggs in your mixture).
