You can buy lemon curd in a little jar for about $6 at specialty food stores. But I don’t think a little jar is ever enough. Once you take an innocent spoonful, you may just find yourself eating it like ice cream. It’s delicious on scones, in between layers of vanilla cake, or my favorite way: folded in with whipped cream to make the most light and dreamy frosting you’ve ever tasted.
Because it is sold in jars, perhaps people think it’s difficult to make, but it’s actually much easier than you think. To make it, you’ll need a pot, a wooden spoon, and an electric mixer. However, there is one tool that will make this recipe even easier, and that is a Microplane zester. If you don’t have one, get one. The Microplane brand works better than any other brand I know of, and it takes off the zest of citrus fruits like magic.
Quick and Easy Lemon Curd
zest of 4 lemons
7 tablespoons unsalted butter
1 1/4 cup granulated sugar
4 large eggs
juice of 4 lemons (about 3/4 cup)
pinch of salt
1. Use an electric mixer to cream together zest, butter, and sugar in a medium bowl. Incorporate eggs one at a time and mix until smooth. Add in lemon juice and salt. Don’t freak out when the mixture curdles here. It will be better in a minute. Trust me.
2. Pour mixture into a saucepan and cook over low heat, stirring constantly, for about 10-12 minutes. The mixture will eventually come together and thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat. With a fine mesh sieve, strain into a glass bowl and allow to cool. Refrigerate for at least 2 hours, or until ready to serve. Freeze any leftovers.