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I once made a lemon-blueberry bundt cake that called for a lemon curd swirl throughout. I loved the lemon curd swirl so much that I resolved to learn how to make it for my own purposes 🙂
I use it on top of cookies and toast, and I think that I would be great in cakes, tarts, and cupcakes. I think it would be even be great over a yogurt parfait or pancakes! It is epic on top of an English Muffin!
I googled “lemon curd recipe” and the first one that popped up was made by Ina Garten from Food Network. Basically, lemon curd is marmalade with a base of butter and eggs. You zest, process, cream, combine and simmer. You can find the original recipe here and the recipe below:
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt (I’m always too lazy to add this)
1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith.
2. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. This step is super important, so that you don’t have chunks of lemon zest in your lemon curd. EW.
3. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
4.Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
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This recipe is pretty simple, though you have to have patience and be prepared since it is a bit high maintenance (due to the juicing, zesting, creaming, etc). But this recipe is worth the work, and everybody who gets to try it will thank you!