Lemon curd: egg yolks, sugar, lemons, butter. Sounds like a recipe for brilliance, if you ask me. If you have a prolific lemon tree or maybe just love to spread that luscious and smooth curd over crepes, onto steel cut oats or bake it into tarts, you really should give making your own a try.
I do not have a lemon tree. It’s a sad fact. Instead have a massive pile of freshly fallen white snow in the backyard, though, which is enough to make me weep for the days of spring to appear. So keep the tears tucked inside, I’ll head to the kitchen to brighten breakfast with a bit of sunshine. A bit of citrus can really turn a boring and dull breakfast on an otherwise gray day into one full of life.
5 egg yolks
3/4 cup sugar
zest from 4 lemons
1/2 cup lemon juice (freshly squeezed from above lemons)
6 tablespoons butter
Whisk together egg yolks in a medium bowl and set aside. In a medium saucepan heat sugar, lemon zest and lemon juice over medium heat until sugar completely dissolves and mixture simmers just slightly around the edges. Whisk in butter, one tablespoon at a time until incorporated. Temper the egg yolks by adding two tablespoons of hot liquid into the yolks while whisking. Then slowly pour the tempered yolks into the saucepan while whisking constantly. Heat until the mixture thickens and coats the back of a wooden spoon. Remove from heat and allow to cool.
Store in the refrigerator until ready to use.