Citrus is in season. Stores will have beautiful fresh lemons and oranges from spring and into early summer. It’s hard to find recipes that use more than just a few tablespoons of lemon juice, though.
Lemon curd is a rich and buttery spread made from simple ingredients. It’s easy to make and can be used to fill dessert pastry shells, served with pound cake, or spread on toast or English muffins. It is both sweet and tart, and pairs well with berries. Serve it with pancakes or waffles and top with some fresh raspberries or strawberries for an impressive brunch.
Using this recipe, I won first place in category (curds and soft spreads) in a statewide canning competition.
Ingredients:
3/4 c. lemon juice (or orange juice)*
1 tbsp. grated lemon peel
1/4 c. butter, cut into pieces
1 1/4 c. sugar**
4 eggs, lightly beaten
*Fresh or bottled juice will work.
**Use 1 cup sugar when using a less acidic lemon juice (like Meyer lemon) or orange juice.
Instructions:
Place a non-reactive bowl over a pan of simmering water to create a “double boiler.” Combine the lemon juice and peel, butter and sugar, in the double boiler stirring until the butter has melted. Add the beaten eggs to the lemon mixture, stirring it constantly with a wooden spoon. Continue to stir over medium to low heat until the mixture has thickened and coats the back of a spoon. (Be careful not to overcook, or it will separate.) Remove from heat. Pour into sterilized canning jars (the curd will thicken as it cools), or other clean storage containers, seal and refrigerate for up to 2 months. If canned and sealed property, this will stay fresh if sealed for about a year.
I'm Rebecca, a Westfield native living in California where I own a consulting firm specializing in advising technology companies who do business with state and local government. I volunteer as a foster youth advocate and supporting high school exchange programs. I love traveling, yoga, hiking, kayaking, and baking.