The week in between Christmas and New Year’s is always a little odd for me: while I’m busy recuperating and cleaning up from one holiday, I’m gearing up and planning for another. But one aspect I enjoy about this holiday-season-isn’t-quite-over week is that it affords me the opportunity to put a few, make-ahead recipes to good use.
Capable of being used in a variety of breakfast and dessert dishes, Lemon Curd is easy to make and when properly stored, can be prepared up to a week in advance. Whether served atop scones, pancakes, waffles, or used as a tart filling, trifle component or even as a simple spread for toast, this is one recipe you’ll be happy to have on hand when time is short and guests abound.
In the coming days, I’ll be sharing a scrumptious pancake recipe that allows this Lemon Curd to shine, so plan ahead, make your curd today and turn your New Year’s breakfast into an event of its own!
Lemon Curd
(featured on Inn Cuisine, recipe from the Strawberry Creek Inn B&B)
- 1 cup PLUS 3 tablespoons granulated sugar (8 ounces by weight)
- 1/2 cup freshly squeezed lemon juice (zest lemons first and reserve, about 3 medium lemons)
- 3 large eggs
- 3 large egg yolks (reserve whites for another use if desired)
- 1 tablespoon lemon zest (or the amount of zest you get from the lemons needed for juice)
- 5 & 1/2 ounces unsalted butter, cut into 1/4-inch cubes
Whisk all ingredients together in a metal or glass bowl; place bowl over a pot of water to create a double boiler (water should not be high enough to touch the bottom of the bowl when inserted). Bring water to a boil then reduce heat immediately to low, stirring often with a wooden spoon. Continue cooking and stirring until mixture begins to thicken. Remove bowl from heat, lay a sheet of plastic wrap over the curd so it has contact across the entire surface; place in the refrigerator to chill.
When needed, serve as-is with scones or toast, use as a topping for pancakes and waffles, or use for desserts (e.g., fold in mascarpone cheese and/or whipped cream to make filling for a tart).
Yield: about 4 cups
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My husband, who is the lemon curd lover in our household, has taken to making curd with other citrus fruits, too. The most successful has been grapefruit curd, made with the tiny sweet grapefruits we can find at Trader Joe’s in the middle of New England winter.
I LOVE lemon curd. Have ever since I ate the first lemon tart from my Aunt’s dessert table when I was a little girl. YUM!
way cool…I love it! It’s always refreshing to me. Your photo and it’s color look superb!
Love lemon curd! I have a fuss free recipe on my blog…I fear those double boiler recipes usually, but this looks so good!
it looks delicious..last time i did double boiler i almost burnt my sis .. hehe..
My mouth is all puckered and watery! Wonderful!
Wow…. what a great color on a cold winter’s day…. great recipe too.. thanks!
Lemon and strawberries just seem a natural combination..better than chocolate in my books.
ah, curd. rhymes with turd, but tastes much better…one would assume.
(sorry if that’s too crude, but it’s just how my mind works.)
Ooo! My Supper Club’s theme next month is CITRUS~perfect timing!
I love lemon curd and lime curd.
I have a friend who thinks lemon curd should be a pantry staple — she uses it in everything and is convincing the rest of us to, too. Thanks for the lovely photo and inspiration.
Love your holiday blog header – and love this recipe. Can’t wait to see the delicious pancakes
MMMMMMM,…your lemon curd sings to me!!
Looks great! Yum Yum Yum!