I have a new vice! Lemon Curd.
Up until now, I always purchased lemon curd in a jar. An expensive little jar! But those days may be over.
Making your own means variations are numerous. In addition to lime curd or orange curd, consider strawberry, raspberry or cherry juice.
Unfortunately, I can’t stop thinking of new ways to eat it once I discovered how easy it is to make myself.
- Add to yogurt. For example, a tablespoon of lime yogurt + 3/4 cup plain Greek yogurt + a sprinkle of toasted coconut = fantastic afternoon snack or light dessert.
- Substitute for jelly on anything from toast to rolls to waffles.
- Filling for a tart or a layer cake.
- Make easy, easy lemon (or lime or orange, etc.) squares. (Recipe coming soon.)
You can cook this on top of the stove but it’s easier in the microwave. Using the blender to mix it up is important to get a smooth, creamy texture in the final product.
The freshest ingredients are vital. Use FRESH lemon juice and REAL, good quality butter.
An important note about grating the rind: I can’t overstate the usefulness and desirability of a microplane grater. It actually makes grating rind an enjoyable experience. No more scraped knuckles or difficult scraping of the rind out of a grater. Be careful not to grate too deep into the skin of the fruit. The white part adds a bitter taste you want to avoid.
Get out your 2-quart batter bowl and whisk. If you still don’t have a large pyrex batter bowl, take yourself down to Wally World and pick one up. They are cheap and extremely useful in the kitchen–especially if you cook with me.
Lime Version: Substitute lime juice for the lemon and grated lime for grated lemon.
Orange Version: Grate rind from one orange and one lemon. Substitute orange juice for the lemon juice.
Note: I like to add a touch of food coloring to the lime and orange. Otherwise they are yellow and look almost identical to the lemon.
BE WARNED that eating with a spoon straight from the jar is not a good idea. It could lead to a downward spiral with unpredictable consequences.
- ¾ cup sugar
- ½ cup fresh lemon juice
- grated rind from 2 lemons
- 3 eggs
- 1 egg yolk
- ½ cup butter
- Combine sugar, juice and grated rind in blender. Blend on highest speed until you can barely see grated rind.
- Add eggs and pulse several times.
- Melt butter in 2-quart batter bowl. Pour into blender through hole in lid while machine is on low.
- Pour mixture back into 2-quart batter bowl and microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don’t let mixture boil. It should be thick, with a nice coating over the spoon. It will thicken when chilled.
- Store in clean glass jars in the refrigerator for 3-4 weeks or up to a year in the freezer.