How to Make Lemon Curd

Don’t you just love a spread that’s every bit as good on toast as it is for filling a cake?

We love a workhorse spread, and if I could choose only one, it would be this silky lemon curd. Hands down. No questions asked. Full stop.

Why, you ask?

Let me give you three reasons: 1. It calls for just 5 ingredients, most of which you probably already have 2. It takes just 10 minutes of active work time to make and 3. If sunshine could be bottled, it would taste like this.

How to zest a lemon

Before we dive into this recipe, I want to take a moment to talk about how to zest a lemon because boy, did I do it wrong (or at least not very well) for a long time.

Equipment

My preferred method of zesting uses a microplane, which gives you the finest zest. If you don’t have a microplane, you can also use the fine side of a box grater.

Technique

Start by washing your lemon(s) in warm, soapy water. You can also use a water/vinegar solution to clean your fruit. Wipe to remove any excess water.

Holding your microplane (or box grater) in one hand, gently push the lemon away from you, moving it along the surface of the grater. You want to do this gently so that you’re removing only the lemon zest and not the pith.

What’s the difference between zest and pith?
Fruit peel consists of two parts: the pith and the zest. The pith is the white part of the peel that exists between the outer layer and the juicy interior. Pith is bitter and will add an unpleasant flavor to your baked goods. The zest, on the other hand, is the outermost layer where the color of the peel resides; It’s packed with intense flavor and is the perfect addition to your baking.

Continue grating and rotating your lemon until all of the zest has been removed.

Bring a small pot with a few inches of water to a boil. In a medium size bowl, whisk together the sugar, lemon juice, zest and egg yolks. Reduce the pot of water to a simmer, and place the bowl over it to create a double boiler.

Cook the curd, stirring occasionally, until it’s thickened considerably (about 10 minutes).

Recipe note:
The curd is ready when it not only sticks to the back of a wooden spoon, but when you can run your finger across the spoon and the trail it leaves sticks.

Remove the curd from the heat and allow to cool for about 10 minutes. Cube the butter into eight pieces and stir into the curd until completely incorporated.

Pour the curd into a bowl or jar. Press a piece of plastic wrap onto the surface of the curd to keep a skin from forming. Refrigerate until thoroughly chilled prior to use (the plastic wrap can be removed once chilled).

Vegan lemon curd

Want to make lemon curd but need a vegan option? Here are a few simple substitutions:

Omit the egg yolks and butter.

Instead, stir two tablespoons of cornstarch into 1/3 cup of a non-dairy milk of your choice. Combine with everything but the butter and cook in a small pot over low-medium heat until thickened (5-10 minutes).

Remove from heat and allow to cool for 10 minutes.

Stir in four tablespoons of vegan butter in place of the non-vegan butter.

Makes 1 cup.

Lemon curd desserts

• Blueberry lemon poppy seed cake
• Lemon meringue cookies
• Lemon poppy seed cake