Homemade Lemon Curd

If sunshine had a flavor it would certainly be lemon curd.  This very versatile "condiment" can be spread on scones or bread, dolloped on a pound cake, fill a tart shell, or my favorite, simply licked off a spoon.

Commercially made lemon curd doesn't keep well without preservatives and often has thickening agents, so homemade curd is the best way to go.  Fortunately, it is very simple to make and tastes so much much better than store bought curd.  

In late 19th and early 20th century England, homemade lemon curd, also known as lemon cheese, was traditionally served with scones and crumpets for their afternoon tea in lieu of jam. Lemon curd was also known to fill their cakes and tarts as a truly scrumptious treat.  It was special and made in small amounts because it didn't keep as well as jam.

I snapped this beautiful lemon tree at Villa Reale di Marlia outside of Lucca, Italy last fall.

Lemon Curd 

Zest of 3 lemons 

1 1/2 cups sugar

1 stick unsalted butter, room temperature

4 eggs

1/2 cup lemon juice

one pinch kosher salt

Remove the zest of three lemons using a carrot peeler.  Put the zest and the sugar in a food processor and pulse until the sugar and zest are finely minced.

In a large bowl, cream the butter.  Add the sugar/zest mixture and beat together.  Add the eggs, lemon juice and salt and mix together until thoroughly combined.

Pour the mixture into a pan and cook over low heat while stirring constantly for about 8 - 10 minutes or until the curd starts to thicken.  Remove from heat and cool.  Using a rubber spatula and a sieve, push the curd through the sieve and into a bowl.  This makes it very smooth.  It will continue to thicken as it cools, especially in the refrigerator.  If you are storing in a bowl, put a piece of plastic wrap directly on the curd so it will not form a skin.  Store in the refrigerator for up to two weeks.