Lemon Curd

I don’t recall ever seeing lemon curd outside the South except in the most upscale food shops and in highly innovative restaurant desserts. Spread on biscuits or toast, spooned over ice cream, or used to make rich tarts, this silky, zesty, sweet condiment (introduced, no doubt, by our English ancestors) couldn’t be more distinctive. I’ve watched guests go through an entire half-pint jar at a single brunch for four. Since the curd lasts for weeks tightly capped in the refrigerator, I don’t even bother to can it unless I make large quantities.

MAKES: four 1⁄2-pint jars

INGREDIENTS:

• 4 lemons, thoroughly washed
• 2 sticks butter, softened
• 2 1/2 cups superfine sugar
• 4 large eggs, beaten

INSTRUCTIONS:

1. Grate the zest of the lemons onto a plate and set aside.
2. Cut the lemons in half, squeeze the juice through a sieve into a small bowl, and set aside.
3. In a saucepan, cream together the butter and sugar with an electric mixer and cook over low heat till the consistency of honey, about 10 minutes, stirring.
4. Add the grated lemon zest and the reserved juice, stir well, remove the pan from the heat, and let cool 10 minutes.
5. Add the eggs, stir well, and cook over low heat till the mixture is custard-like, about 10 minutes, stirring.
6. Spoon the curd into four 1/2-pint sterilized jars (see page 382) to within 1/4 inch of the tops, seal, and store at room temperature till ready to use.

USES:

Lemon curd is a delightful and tangy citrus spread made from lemon juice, sugar, eggs, and butter. It has a creamy and smooth texture with a bright and refreshing lemon flavor. Lemon curd is versatile and can be used in various ways to add a burst of citrusy goodness to your desserts and baked goods. Here are some common uses of lemon curd:

• Spread: Lemon curd is delicious simply spread on toast, scones, biscuits, or muffins for a zesty and sweet breakfast or snack.
• Cake Filling: Lemon curd makes a fantastic filling for cakes. You can spread it between cake layers or use it to fill cupcakes for a tangy and creamy surprise in each bite.
• Tarts and Pies: Lemon curd is a classic filling for tarts and pies. Use it as a base in a tart shell or as a layer in a pie, and top it with whipped cream or meringue for a delightful dessert.
• Thumbprint Cookies: Fill thumbprint cookies with lemon curd to create a vibrant and tangy center that complements the buttery cookie base.
• Pancake or Waffle Topping: Drizzle lemon curd over pancakes or waffles for a burst of citrus flavor. It adds a delightful tanginess and sweetness to your breakfast.
• Parfaits and Trifles: Layer lemon curd with whipped cream or yogurt and crumbled cookies or cake to create a refreshing and indulgent parfait or trifle dessert.
• Cheesecake Swirl: Swirl lemon curd into a plain cheesecake batter before baking for a tangy and citrusy twist on a classic dessert.
• Ice Cream Topping: Spoon lemon curd over vanilla or lemon-flavored ice cream for a tangy and creamy topping.
• Fillings for Pastries: Use lemon curd as a filling for pastries like croissants, danishes, or turnovers for a burst of citrus flavor in every bite.
• Fruit Salad Dressing: Whisk lemon curd with a little lemon juice or yogurt to create a tangy dressing for fruit salads.

These are just a few examples of the many ways you can enjoy lemon curd. Get creative and use it to add a delightful lemony touch to your favorite desserts and baked goods.