I am not a huge citrus fan. I am (however) trying to diversify, knowing that if I want to get this bakery off the ground, I am occasionally going to have to make things that are not necessarily my favorite. With that said and with summer being the season for citrus-y goodness in the shape of key lime pie and meringue pie, I thought lemon curd could be a delightful compliment to my blueberry scones. I was inspired by the lemon curd and blueberry combination that Crepe Brewers had last week. Seriously, if you have not tried Crepe Brewers, you must. Absolutely must. This is a shameless plug for some of the nicest people on the planet making the most amazing things. Go, find them. Eat their creations. Feel good about your choices. Then go home and practice making this, which is good on damn near anything that needs the tangy sweetness of citrus.
I mainly wanted to make lemon curd to put in pretty little jars because this is something that makes me feel all kinds of Martha Stewart, and I get off on that.
You can fashion a D.I.Y. double-boiler out of a stainless steel bowl that fits in a saucepan. You also need a zester – it makes your life far easier than using a grater. You CAN use a fine grater.
- ½ C butter
- 2 good-size lemons
- 1 medium Valencia orange
- 3 egg yolks and 1 egg
- dash of salt
- 1 C of sugar (granulated)
- *you will need all these ingredients at room temperature*
- Fill the saucepan half full of water and bring up to low to medium-low heat.
- Put butter in bowl and place on top of saucepan to melt.
- While you're melting your butter, zest and juice the lemons and orange. For the zest, you only want the yellow (orange) part of the peel, save this to the side. The white part is bitter and yucky. Once zested, get all the juice you can out of those lemons. It helps to roll them around on the counter before you squeeze them. There is no shame in using a citrus juicer. You should end up with about 1 C of juice. Strain that stuff, and then add the zest.
- In a medium bowl, beat the whole egg and the yolks.
- To the melted butter, add the salt and sugar, stirring slowly.
- Slowly stir in the juice/zest mixture.
- Cook over low heat, stirring CONSTANTLY for about 4 minutes. (I use a heavy spatula, but a heavy whisk works well, too.)
- When the sugar is completely dissolved, turn off heat and pour about ⅓ into the eggs, then whisk thoroughly. This prevents the eggs from curdling.
- Place "double boiler" of lemon-sugar mix back on the stove, turn on low, stir lemon mixture with whisk, and while whisking, slowly pour egg mixture in a steady stream, stirring continuously.
- Return to low heat and cook, gently whisking continuously for about 10 minutes. It should be glossy, people. Shiny, even. And thicker than you started. Think "honey". That's your goal. Sample that delightful stuff with a spoon, ninjas.
MMMMMMmmmmmm! Tastes like Summer!
Keep in jars in the fridge for about a week.
Fill tarts with it, spread on crackers, toast, waffles, cheesecake … really. It’s that good.
Food is love, y’all.