Fresh Lemon Curd

Give a man a lemon and he’ll make lemon curd for a day.

Teach a man to steal his neighbor’s lemons and he’ll make lemon curd for a lifetime.

Which brings me to the ingredients for my mom’s fresh lemon curd. Lemons (preferably from your neighbor’s tree that just happens to bear fruit on your side of the fence), sugar, butter, and eggs. Here’s how it’s done:

Combine sugar, lemon juice, lemon peel, and butter in a metal bowl.

Lightly beat eggs in a separate bowl and set aside. If you can, buy eggs with deep yellow yolks. Organic eggs usually work nicely.

Fill a saucepan half full with water and bring to a simmer. Set the bowl with the lemon mixture over the saucepan making sure it’s not touching the water.

Stir the mixture until the sugar dissolves and the butter melts.

Slowly whisk in the eggs and cook the mixture for about 30 minutes, whisking frequently.

Remove the lemon peel and continue to cook for about 10 more minutes or until the mixture thickens.

It’s ready when it’s the consistency of heavy cream. Or nacho cheese sauce. Or eggnog.

Thick, but still pourable.

Pour it into jars for storing and give them to friends so they like you more. And that’s it!

Lemon curd is great on toast with butter.

If I can convince my mom to make it, I’ll post a recipe for lemon curd cheesecake tomorrow. We should probably make one for the neighbors too …

Ingredients

  • 6 large lemons
  • 12 oz. unsalted butter cut into cubes
  • 4 c. sugar
  • 8 large eggs

Instructions

  1. Peel lemons with a vegetable peeler in long strips. Be careful to take only the yellow peel, not the white pith as it is bitter.
  2. Juice lemons
  3. Put sugar, butter, lemon juice and peel into large, heat-proof bowl
  4. Set over pan of simmering water and stir until dissolved
  5. Lightly whisk eggs in a separate bowl and gradually add to lemon mixture, whisking frequently
  6. After 30 minutes, remove lemon peel
  7. Continue to cook for another 10 minutes, or until the mixture thickens and is the consistency of heavy whipping cream
  8. Remove from heat and cool 5 minutes
  9. Pour into clean, warm jars
  10. Cover and refrigerate until ready to eat

Fiona

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