I have the sweetest (traveling) husband in the whole world. He takes such an interest in what I’m cooking and blogging. Maybe he’s just a little worried about what he’ll have to eat! I told him I’ve been looking for the right time to make lemon curd. He asked “what is a lemon turd?” Should I tell him that it’s a ‘curd’ not a ‘turd?’ Lemon curd is a strange name and sounds like something that came out of the wrong end of a lemon. But it tastes pretty fantastic. I’ve seen lemon curd in the jelly and jam section of the grocery store. I’ve never bought it, nor have I tried it until now.
If you’re been reading SRFD for a while you probably know I have a small lemon obsession so naturally this sweet spread would appear sooner or later. This sauce would be great on biscuits, pancakes, pound cake, angel food cake, muffins, or anything a carb-aholic like me would enjoy!
To tell the truth it tastes just like lemon pie.
I guess it’s easy to see why … eggs, sugar, lemon juice, butter and zest.
A crustless spreadable pie filling!
Zest two lemons …
… juice about 4 lemons to get 3/4 cup. Be sure to strain out the pulp and seeds.
In a medium heavy bottom saucepan, whisk three eggs …
… with the lemon juice …
… and sugar.
Whisk until well blended.
Add the butter and lemon zest. Cook whisking constantly until mixture is thickened.
The curd is done when it coats the back of a metal spoon.
I know. That was way too easy!
Cool the lemon curd for at least 10 minutes then cover and refrigerate until chilled.
I wonder if you can just eat it by the spoonful?
What a great gift this would make! Maybe the next batch, this one already has a home
Here’s a great Pound Cake Recipe that would be delicious topped with lemon curd.
(inspired by several recipes)
1 cup sugar
3/4 cup lemon juice (about 4 lemons)
1/2 cup butter, cubed
lemon zest of 2 lemons
Zest two lemons and set aside. Juice 4 lemons or enough to make 3/4 cup juice. Strain pulp and seeds before measuring.
In a medium heavy bottom saucepan whisk egg, sugar and lemon juice until blended. Add butter and lemon peel. Cook over medium heat whisking constantly until curd is thickened and coats the back of a metal spoon. Cool for at least 10 minutes then cover and refrigerate until chilled. Serve over cake, muffins, pancakes or waffles!
We’re having company for dinner on Sunday so I’ll be doing some prep work Saturday. The weather is wonderful here in Virginia and I’m ready for a few days off work. I hope you have a fun filled weekend!
Thanks so much for stopping by!