Super Tart Lemon Curd

When I lived in Kips Bay, my favorite brunch spot always served lemon curd with muffins before the main meal. While I always looked forward to this, the tangy yellow spread was a complete mystery to me. In fact, my only clue as to its namesake (other than the lemon part) was its custard-like consistency. It finally came together when, while shopping for jam, I encountered a jar of lemon curd. I suppose I could have just asked the waitress but why ruin the surprise...

Lemon curd is not terribly popular in the States, perhaps because it is harder to keep than jam or jelly. It is traditionally served at English tea time with muffins or scones (or whatever it is you have at tea time). It's egg based, so there's protein in every spoonful, and it usually has a very intense flavor. Curd can be made from a variety of fruit, you just need fruit juice and zest.

Though commercial lemon curds are easily available, I find they fall flat both in taste and texture. Making lemon curd is fairly quick and painless, plus it keeps for about two weeks when refrigerated. Lemon curd is also one of my favorite ingredients for pie filling, including my Heirloom Apple Pie. I like my curd quite tart so I keep the sugar to half a cup; however, feel free to add up to a cup of sugar if you like to sweeten things up.

Ingredients

  • 1 cup fresh lemon juice (about 4 lemons)
  • 1 tbsp lemon zest
  • 4 egg yolks
  • 1/2 cup butter (1 stick)
  • 1/2-1 cup sugar (depending on your preference to sweetness)
  • dash of salt
  • optional: 2 tbsp your favorite liqueur (also note this can add to the curd's sweetness)
Instructions: 

Serving: approx 12 oz (1 1/2 cups)
Prep Time: 10 min
Cook Time: 10 min

  1. In a medium saucepan, melt the butter over low heat. Add the sugar, lemon juice, & zest. Stir and continue to simmer.
  2. Have your egg yolks together in a bowl, gently break them and mix together slightly (I like to use a whisk).
  3. When the saucepan mixture begins to simmer, turn the heat off momentarily. Very slowly, stir in your egg yolks until the color is consistent. Add the salt and liqueur.
  4. Turn the heat back on to low and continue to stir until the mixture begins to thicken (about 5-10 minutes).
  5. Remove from heat. I like to pour mine into a jar for better keeping, but a tupperware will do in a pinch.
  6. Serve warm, or refrigerate for 2-3 hours for a thicker, more jam-like curd.
  7. Keep refrigerated for up to two weeks.