SP’s Lemon Curd
We love lemon curd. But it needs to actually be lemony!
This recipe is much less sweet than many others. You can adjust the level to your preference.
With berries beginning to be in-season-luscious, it’s the perfect time to indulge.
You could also use this same lemon curd recipe for tarts or pies, or as a base under a nice slice of pound cake.
Serves 4-6. YMMV.
For the Lemon Curd
- 4 large lemons
- 1 to 1-1/4 cups granulated sugar
- 1/4 cup unsalted butter, softened
- 8 egg yolks (reserve the whites for another use, if desired)
- 3/4 cup lemon juice
- 1/8 tsp salt
1. Remove the zest from the lemons, being careful to avoid the bitter white pith beneath, and add to a food processor bowl.
2. Add sugar to food processor bowl and process until the zest is finely minced and incorporated into the sugar.
3. Transfer the zest-sugar mixture to a mixing bowl.
4. Add the butter to the mixing bowl; cream the sugar and butter.
5. Add the egg yolks to the mixing bowl and stir until combined.
6. Thoroughly mix in the lemon juice and salt, then transfer the mixture to a 3 quart saucepan.
7. Place a fine mesh strainer over a bowl large enough to accommodate the lemon curd, and set aside.
8. Cook the lemon curd over medium heat, stirring constantly. The mixture will begin to thicken after about 5 minutes.
9. Continue cooking until the lemon curd thickens enough to coat the back of a wooden spoon, or it reaches 190F. It should be thick, yet still pourable.
10. Pour the lemon curd into the strainer, pressing with a spoon or spatula to force the curd through, leaving any course bits of lemon zest or pieces of separated egg yolk behind in the strainer.
11. Chill thoroughly before serving.
For the Berries
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- granulated sugar to taste
1. Add the strawberries, blueberries, and sugar to a bowl. Stir.
2. Cover and let the berries rest to release juices while the lemon curd chills.
1. Place a couple tablespoons of berry mixture in the bottom of a dessert dish or bowl.
2. Spoon chilled lemon curd over the berries, leaving room at the top of the dish.
3. Top with more berries.