Lemon Curd: A Half Pint of Sunshine

We have a winter storm warning, which in Virginia (go ahead and laugh you folks in New England and the upper Midwest) means 4-8 inches of snow. So it’s a good day to stay in, especially given the recent arctic cold, and cook. Inspired by the last few mouth-watering entries in the sustainability blog Snail of Happiness, I whipped up some lemon curd this morning.

This is just enough to use up on a batch of fresh biscuits...or not.

This is just enough to use up on a batch of fresh biscuits…or not.

Lemon curd is something you should never buy. Compare the cost of a jar in the store with these ingredients: juice and zest of one lemon; 1/2 cup of sugar; 4 tablespoons of butter; 1 beaten egg. Add in the fact that the whole process, from zesting and juicing to heating, stirring and bottling takes about 15 minutes.

Start by zesting  your lemon.

Start by zesting your lemon.

Here is what you do. 1) Zest a lemon and squeeze out it’s juice. If you want perfectly smooth curd, you can leave out the zest. This also works with limes and oranges, though you would need to adjust proportions for the extra juice you’d get with an orange. 2) Add the 4 tablespoons of butter, lemon juice and 1/2 cup of sugar to a pan and heat it slowly. 3) Beat 1 egg.

Juice the lemon and add butter and sugar.

Juice the lemon and add butter and sugar.

4) Now this is important. The liquid resulting from the melted butter, sugar, and lemon juice should not be hot enough to cook your egg when it’s dropped in, or you will have lemon curd with chunks of egg white in it. Not a crisis, but not desirable either. 5) Return the pan with the beaten egg to the heat and whisk gently until it thickens. Remove from heat and decant into a sterile 1/2 pint jar. No boiling required, but do put it into the fridge.

Add the beaten egg to a not-too-hot sugar, butter, juice mixture.

Add the beaten egg to a not-too-hot sugar, butter, juice mixture.

Of course, you may feel the need to whip up some buttermilk biscuits to combine with the lemon curd. Think how comforting that would be after shoveling snow!

Yum!  Especially when the biscuits are warm...

Yum! Especially when the biscuits are warm…

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9 Responses to Lemon Curd: A Half Pint of Sunshine

  1. Oh ho! You know how to spend a cold day very nicely! I love lemon curd [despite the fact I am supposed to live sugar free] and was most inspired by Dr Snail’s post and this one does not help my cause. I feel a lemon curd day will make its way to this home soon. 🙂 Keep warm!

    Liked by 1 person

  2. Robin says:

    I don’t think I’ve ever had lemon curd. It looks and sounds delicious. The snow is falling here so I’ll have to wait to run out and get the ingredients (no fresh lemons on hand currently which is odd because I usually keep stocked up on those).

    Liked by 1 person

  3. What lovely sunshine yellow on a snowy day. Glad to have provided some inspiration!

    Like

  4. KerryCan says:

    Oh, this looks so wonderful and you make it sound so easy! There’s not much I like better than lemon curd! I hope the storm didn’t hit you too hard. We were in North Carolina over the weekend and made it out just in time–to come home to windchills of some crazy low number.

    Like

  5. Anne Wheaton says:

    You’re absolutely right – lemon curd is something you should never buy – there’s just no comparison with home made. 5 inches may be a nice little coating for you, but over here it would bring the country to a standstill.

    Liked by 1 person

  6. starkwe says:

    And yet another use for my future limes!

    Liked by 1 person

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