Usher in spring and easter with this spread. Lemon Curd is deceptively easy, tastes decadant, and looks like liquid sunshine. You will even impress yourself.
Lemon Curd
Makes about 2 cups, or enough for four, or two if you are greedy like me.
Contrary to its name lemon curd is not curdled, but is rather a delightfully smooth concoction. A spread full of tang and smoothness and contrasting elements that somehow harmonize. It is the English we have to thank for this, traditionally eaten over bread or scones, but we know this as the filling for lemon meringue pie. This is a favourite weekend breakfast in our household, the sunshine yellow and tang of this cream is an instant mood lifter. And what better way to herald the return of spring than with this light, silken spread.
This works best if all the ingredients have been gathered ahead of time. Then there is no panic over whether the egg will curdle in the pan. (Which is not likely anyway if you keep whisking)
For the best taste use organic free run eggs, when chickens are fed properly the yolks range from an intense yellow to a jewelled orange hue.
¼ cup unsalted butter
2 egg yolks
2 eggs
zest from two lemons, fresh squeezed juice
1/3 cup icing sugar
Grate the yellow skin, but not the pith (the spongy white layer between fruit and skin.) Make sure you wash the skin well, or better yet buy organic lemons. A good lemon will be scented when you pick it up in the store. Squeeze out the juice from the grated lemons. Set aside.
Separate the yolk from two eggs, add two more eggs, removing the white muscle if it’s visible. The muscle is that little floating white thing in the egg white. Whisk in the lemon zest, and sugar until smooth. Set aside.
Melt butter in the pan over low-medium heat. It is better to err on the side of caution here and have to stir a bit longer, rather than have the heat too high and end up with egg chunks in your cream. However, your eggs will not curdle if you keep whisking them continuously over the heat.
As soon as the butter has melted add the yolk mixture, and whisk in the lemon juice, now just keep stirring until it has thickened and looks like hollandaise sauce. Remove from heat and spread over toast or scones.
This tastes particularly good with a black tea, such as a rose chai or an earl grey. If you have leftovers this can easily keep sealed for a week in your refrigerator.
