Lemon curd is a basic custard, meaning it’s thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
In late spring we are holding our first annual Family Lavender and Blueberry Tea. As I finalize the menu, I am going to post the recipes we will be serving here on the blog as a sort of preview. If you have any tips or ideas, we would love to hear them!
The first recipe is the simplest of all the menu items and one of the most delicious. Lemon Curd pairs nicely with biscuits, scones, on toast and as a companion for several desserts. Give it a whirl! I promise you’ll love it.
Simple and delicious, lemon curd is an excellent addition to your summertime picnic or other backyard gatherings
Note: You can make this ahead and it will keep nicely in the refrigerator for up to one week.
- 1/2 cup fresh lemon juice
- 3 large eggs
- 2 teaspoons grated lemon zest
- 6 Tablespoons unsalted butter, cubed
- 1/2 cup sugar
- Use a peeler to zest your lemons and place zest in food processor. Add sugar and pulse until well combined.
- Cream butter in mixing bowl and beat in sugar mixture until combined. Add eggs one at a time being careful not to overmix. You just want to combine well. Add lemon juice, combine.
- Pour into a 2-quart saucepan, whisk lightly and cook over low heat, stirring constantly until thickened just enough to hold whisk marks. Do not let boil. If you see a bubble, promptly remove from heat, you do not want to curdle the eggs.
- Pour into a heat resistant bowl and let cool completely. Chill.
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As always, I am raising a glass to you. Karie
Karie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.