Makes: About 2 cups
Time: 15 to 30 minutes
Lemon curd is tangier than pastry cream, but it’s just as versatile and has the same luxurious, thick consistency. It brightens everything from Cinnamon Cake to Lemon Tart to Thumbprint Cookies. Fold with whipped cream to make a shortcut lemon mousse that’s great on its own or dolloped over other fruit-based desserts. And don’t stop at lemon—each of the following variations is equally delicious.
1. Combine all the ingredients in a medium saucepan. Cook over medium heat, whisking almost constantly, until the mixture thickens and reaches 175° to 180°F. Don’t let it boil. (There will be a thick coating on the back of a spoon.)
2. While still hot, pour the curd through a strainer and let cool a bit; you can serve it warm or chilled. In an airtight container, this will keep in the refrigerator for up to 3 days.
ORANGE CURD A softer, more subtle citrus: Substitute ¼ cup grated orange zest and ½ cup fresh orange juice for the lemon zest and juice.
LIME CURD Equally good, much more unexpected: Substitute lime zest and juice for the lemon zest and juice.
GRAPEFRUIT CURD A citrus to brighten cold winter months: Substitute grapefruit juice and zest for the lemon zest and juice.
MANGO CURD A wonderful tropical surprise inside of a cake, especially a Coconut Layer Cake: Instead of milk, purée 2 cups chopped mango with the sugar; substitute lime zest and 3 tablespoons lime juice for the lemon zest and juice and combine with the mango, yolks, and butter. Proceed with the recipe.