Lemon Curd

First of all, I’d like to wish everyone a very happy Pi day. I had suggested to my counterpart that we do some sort of Pi (or Pie) themed post for the occasion and was brutally rebuffed, apparently she has a “reputation to uphold” and can’t engage in “that sort of nerdism.” Oh well, I tried my best.

I turned to the big yellow Gourmet cookbook for lemony inspiration, so many delicious options… lemon curd caught my eye. Who doesn’t love things traditionally consumed with afternoon tea? So here goes:


1 tbsp plus 2 tsp lemon zest
1 cup freshly squeezed (and strained of pulp/seeds) lemon juice
1 1/3 cup sugar
4 large eggs
pinch of salt
1 3/4 sticks of butter, cut into tablespoons

Whisk together all ingredients except for the butter in a large saucepan.

Over medium-low heat, add the butter, and whisk constantly until smooth (unfortunately it looked like vomit for 99% of the cooking process).

Continue whisking until it becomes thick and just starts to bubble.

Pour it immediately through a strainer into a bowl. Allow it to cool (stirring occasionally) to room temperature, then refrigerate in an airtight container.

I enjoyed it on Eli Zabar’s sourdough toast this morning, so creamy, lemony, and delicious! Gourmet says this will last for a week in the refrigerator… I’m sure I can finish it off by next Sunday…

This entry was posted in Butter, Citrus, Eggs, Lemon and tagged , , , , , , , , . Bookmark the permalink.

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