NOTHING CHEERS UP A COLD AND CLOUDY MORNING LIKE THE TART, vibrant flavor of lemon curd spread across a warm scone or a bit of toast. This one suits my sweet tooth to a T. Use the best butter you can get your hands on to ensure dairy-rich creaminess to balance the sugar.
I’ve heard some beginning cooks say they shy away from whipping up a batch owing to tales of curdling, and the necessity to strain out bits of cooked egg white. Egg whites cook at a lower temperature than yolks do, and without lots of stirring on the part of the cook, white lumps can form in the pot, ruining the lovely, silky texture you want in a curd. With this recipe, you can rest easy, because the blending of the eggs happens in the beginning, before the mixture sits over heat. It’s as easy to make as a simple cake, and turns out lusciously smooth, every batch!
MAKES ABOUT
2 CUPS / 470 MILLILITERS LEMON CURD
6 tablespoons / 85 grams unsalted butter
1 cup / 200 grams granulated sugar
2 large eggs
2 large egg yolks
⅔ cup / 160 milliliters freshly squeezed lemon juice
Zest of 1 lemon
½ teaspoon salt
In a large bowl, beat the butter and sugar together with an electric mixer until smooth. In a separate bowl, beat the whole eggs and yolks with a fork until fully blended. Then, a little at a time, add the beaten eggs to the creamed butter mixture, until smooth. Once smooth, mix in the lemon juice and beat for 1 minute on high speed. The mixture will look curdled in the mixing bowl because of the flecks of butter. It will turn satiny as it cooks.
Pour the mixture into a medium, heavy, nonreactive saucepan and cook over medium heat for 10 to 15 minutes, stirring constantly, until the curd thickens, never letting it boil. Test for set by coating the back of a wooden spoon and dragging your finger through it. If a distinct track remains, it’s done. Remove from the heat and stir in the lemon zest, and salt. Ladle into hot, sterilized jars (see page 17) and store in the refrigerator for up to 3 weeks.