Lemon curd is one of those things that once you learn how to make it, you will find yourself looking for excuses to make more. In my house that is never a problem. My kids and their friends gobble this stuff right up! Lemon curd can be enjoyed on toast, fresh fruit, as a cake filling, or even all by itself. You can also use it in lots of cool desserts. Try folding some fresh whipped cream into some lemon curd for an amazing pie filling! I put this particular recipe together for my daughter's best pal Opal. Of all the things I cook around here, this is her absolute favorite! Click "Read More " for the details. :)
Lemon curd is easy to make. Yes, there are complicated-sounding lemon curd recipes out there, but this is not one of them. I used a combination of fresh lemon and orange juice simply because I have a bunch of them around this time of year. There is no double-boiler required. You just need a bit of vigilance and you will be fine. Just keep stirring and wait for the magic to begin...
Opal's Favorite Lemon Curd
3 Egg yolks
1 Cup Fresh squeezed lemon juice*
3/4 Cup Sugar*
1 Tbsp Fresh lemon zest
1 1/2 Sticks Softened butter
2 Tsp Tapioca starch*
Place the eggs, yolks, lemon juice, sugar, and zest into a heavy-bottomed saucepan over medium heat and mix it all together well. The sweetness of your lemon/orange juice may vary. *You may adjust the sugar content upward or downward a bit at this point, depending upon your personal taste. Be sure to keep stirring everything to keep it all moving. Add the butter until it is all melted and combined. Routinely scrape down the sides of the pan while cooking. The process takes only about five to ten minutes or so. You will notice that the mixture begins to thicken almost immediately. Just don't let it get too hot. We are after a smooth custard texture, not scrambled eggs! ;) *Add the optional tapioca starch to the mixture after about five minutes of cooking.
Remove the lemon curd from the heat when you can draw a line with your finger through the back of the stirring spoon. Immediately pour the mixture through a sieve into your chosen heat-proof storage container. This will remove any egg membrane that tends to get left behind. This step along with the optional tapioca starch results in a smoother overall product. Store the lemon curd in the refrigerator. Legend says that this stuff will last in the fridge for about 7 days. Personally, I have never seen homemade lemon curd last more than a day or so around here! Enjoy! :)