Something sweet and sour for this session of Cooking School - a delicious creamy lemon curd. At this time of year when citrus fruits are plentiful I often cannot resist the plethora of flavors and recipes one can create with lemons, limes, oranges, grapefruits, tangerines, satsumas and co.
One absolute must is a lemon curd - a rich, tart spread made with lemons and although one can use other citrus fruits like limes or oranges to make curds, lemons are the all time favorite. Why is lemon curd a must for me? Because from this as a basis I can make literally dozens of exciting creations. Having said that, I am giving you a heads up - go get your lemons and make this lemon curd - as later this week I will be sharing a great recipe, which uses lemon curd in a exciting and refreshing way.
For those new to lemon curd let me tell you a bit about this sensational spread, which is particularly associated with Great Britain and the very British tea culture since the 18th century. Lemon curd is very versatile and while you can use it like a spread on scones, toast and sweet breads, it can also be used to fill tarts, pies and cookies.
The basic way to make lemon curd is by gently cooking lemon juice with eggs and sugar to create a very rich custard, which can be made even more tart and flavorful with the addition of lemon zest. Butter or whipped cream gives it a more soft and creamy texture. A good lemon curd tastes incredibly lemony - like lemon concentrate with an intense burst of citrus flavor which many absolutely love.
Making fresh lemon curd at home is very easy and well worth the effort, as only fresh lemon curd has a fresh, clear flavor which is quite distinctive. Those commercially bought lemon curds often have preservatives and stabilizers that will make the curd last longer but also have a slight metallic taste to it. Fresh lemon curd usually will keep only for a few days, but worth making larger batches if you would like to make other desserts and cakes.
The recipe below makes about 4 to 6 jars full and can be easily stored in the refrigerator. It makes a sweet, tart and very velvety spread so tempting that you will want to spoon it straight into your mouths! As the recipe requires grated zest of the lemon, please try to get your hands on organic, unwaxed and unhandled lemons. Only they promise not only to be free from pesticide but also offer a perfect puckery lemon flavor.
Monthly Mingle Extended Deadline
The Monthly Mingle Caribbean Cooking deadline has been extended to Friday 13th March. I am hoping you will find a few exciting flavors and creations to bring along to our beach party. To inspire you here are a few great ideas:
You can easily send your entries using the all new Monthly Mingle Form, which is super easy and guarantees that your submission will not get lost in my spam folder ;-)
Recipe: Fresh Lemon Curd
Printable version of recipe here.
4 organic lemon, zest and juice
110g unsalted butter, cut into pieces
4 eggs, beaten
450g fine granulated sugar
- Set a fine strainer over a medium bowl, then set aside.
- In a medium sized saucepan whisk together the grated lemon zest and juice, sugar and eggs until incorporated and the sugar has dissolved.
- Place the saucepan over medium heat and gently cook the mixture, stirring with a wooden spoon, until steaming. Make sure the curd does not boil. Stir frequently and continue to cook until the curd has thickened and the curd coats the back of the wooden spoon - approx 3-7 minutes.
- Take the curd off the heat and then add the butter, stirring to incorporate it to the curd. Pour the curd mixture through the prepared strainer to make sure there are no lumps in the lemon curd.
- Pour into warm sterile jars , cover and seal. Allow to come to room temperature, then refrigerate.
The texture of this lemon curd is extremely velvety, making it a true pleasure on my morning wholegrain roll. Soeren enjoys it as a filling in his muffin with some cream cheese and Tom simply adds a dollop of the lemon curd in his natural yogurt. Just a few ways we enjoy our lemon curd. Of course it's not the only way! When I have made a fresh batch of lemon curd, I often bake or make desserts where this tart curd is beautifully highlighted to its finest aromas.
So, if you want to join me later this week for some baking with lemon curd, let's start by making a fresh batch of this easy lemon curd recipe.
See you later this week!
You might like these fruity spreads from WFLH:
|Pear Cranberry Chutney with Star Anise||Spicy Mango Chutney||Fig Ginger Preserve|
Fruity Curd delights from around the blogs:
- Six-Layer Coconut Cake with Mango Curd - Kaitlyn in the Kitchen
- Cranberry Curd Pavlova - Super in Stereo
- Lemon Poppy Seed Cake with Raspberry Curd Filling - Notes from my Food Diary
Daily Tiffin Reading Tip:
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First