Mrs. Regueiro's Plate: Lemon Curd

Thursday, February 17, 2011

Lemon Curd

One of my favorite food scents is citrus because it’s so invigorating and calming. The small whiff of a lemon instantly takes my breath away. I love having a giant Meyer lemon tree in my backyard and picking them off whenever I need them. I’m always trying to use them for something or give them away to my friends and family. Sometimes when I chop up some garlic that smell lingers on my hands, so I’ll grab half a lemon and rub my fingers in it. Cleansing the smell away and then I’ll toss the lemon half in the garbage disposal and let it cleanse that, too. Letting nature do it’s job for me. There are plenty of ways to use up lemons and I’m always looking for them.

When life gives you lemons, you make lemonade and a whole lotta other things. Well, I wanted to make a small batch of lemon curd to go along with some French macarons that I had been wanting to make. I finally set aside some time to make French00 macarons since I have had them on to-do list for the past several months and I needed lemon curd as part of my filling. Homemade lemon curd is like a tangy lemon jelly and easy enough to prepare. It’s delicious enough to eat by the spoonful or on top of your favorite breakfast treats – scones, muffins, and even better sandwiched between two cookies. Stay tuned tomorrow for the lemon macarons, too. Enjoy!

Lemon Curd2-1

Lemon Curd
Adapted from The Barefoot Contessa Cookbook
Printable Recipe
Ingredients:
3 lemons
1 ½ cups granulated sugar
4 tablespoons unsalted butter, room temperature
4 large eggs
½ cup lemon juice (3 to 4 lemons)
⅛ teaspoon kosher salt


Preparation:


Using a vegetable peeler, remove the peel of three lemons. Do not remove the white pith, it’s quite bitter.

Place the lemon peel in a food processor and pulse until finely minced, and add the sugar and pulse until combined.


In the bowl of the stand mixer, cream the butter and sugar/lemon mixture until light and fluffy. Slowly add the eggs one at a time until fully combined. Add the lemon juice and a pinch of salt. Mix until combined.

In a saucepan over low heat, add the lemon mixture and cook until thickened (about 10 minutes). Stir constantly and once the mixture has reached 179 degrees, it is fully cooked. Remove from heat and let cool and refrigerate.

Lemon Curd

Review: Mmmmmm, lemony sugary heaven. Plus, these make fantastic giveaways for friends and family. I had participated in a homemade cooking exchange in December, and had a small budget of ten dollars to make my elfster a gift. I had gifted a basket of lemons with a jar of homemade lemon curd and scone mix and hoped it would be something different to enjoy. Luckily, my elfster absolutely loved it – meyer lemons are hard to come across east coast. Luckily for me, I had plenty to share.

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