It is citrus season here in Southern California and I take full advantage of the bounty of lemons, meyer lemons, tangerines, blood oranges, and grapefruit. One of my favorite recipes to make is lemon curd. It is tart and sweet at the same time and a delicious addition to a variety of things. It is especially good on pound cake or scones served with tea, makes for a zingy layer in a cake, or even spooned on top of greek yogurt with some berries for breakfast. Plus it makes a lovely present. The recipe in Luscious Lemon Desserts by Lori Longbotham is hard to beat.
½ cup (1 stick) unsalted butter
¾ cup sugar
½ cup fresh lemon juice
3 tablespoons finely grated lemon zest
Pinch of salt
6 large egg yolks
- Melt the butter in a heavy medium saucepan over medium-low heat.
- Remove the pan from heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the egg yols until smooth.
- Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
- Immediately pour the Lemon Curd through a strainer into a bowl. Let cool to a room temperature, whisking occasionally. Refrigerate, covered, until ready to serve.