Easy Squeezy Lemon Curd

The following post is from Shaina of Food for My Family and Olmanson Photography:

Photo by Food for My Family

Winter citrus is here. I always find the combination of frigid temperatures (at least up here in the North) and the citrus season coinciding interesting. Perhaps it’s just my Midwestern upbringing shining through, but citrus makes me think of warmer weather, and so my brain has to try harder to bring both winter and citrus together.

Never mind my brain, though. Citrus season is the perfect excuse to make a few comfort food favorites. Lemon curd is a great way to use citrus and then keep using it in small amounts, sprinkling a bit of sunshine into your winter months. My favorite is to dress up a bowl of ordinary oatmeal with a bit of lemon zing.

Easy Squeezy Lemon Curd Recipe
 
Author:
Recipe type: Condiments
Ingredients
  • 5 egg yolks
  • ¾ cup sugar
  • zest from 4 lemons
  • ½ cup lemon juice (freshly squeezed from above lemons)
  • 6 tablespoons butter
Directions
  1. Whisk together egg yolks in a medium bowl and set aside.
  2. In a medium saucepan heat sugar, lemon zest and lemon juice over medium heat until sugar completely dissolves and mixture simmers just slightly around the edges.
  3. Whisk in butter, one tablespoon at a time until incorporated.
  4. Temper the egg yolks by adding two tablespoons of hot liquid into the yolks while whisking. Then slowly pour the tempered yolks into the saucepan while whisking constantly.
  5. Heat until the mixture thickens and coats the back of a wooden spoon. Remove from heat and allow to cool.
  6. Store in the refrigerator until ready to use.
 

What is your favorite way to enjoy citrus?

Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and contributes regularly to a variety of online sites and traditional print magazines.
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