Did y’all have a good weekend? We had a fabulous one. We are doing the big pre-move purge. There is something very rewarding about downsizing and organizing. I like moving to a new place and being semi-organized when we get there. It makes the whole process so much easier. The kids seem to adjust faster, and usually on the first night, we are all sleeping in our own beds. It takes far less time to unpack this way, and then we can move on and start to explore our new hometown. The best part of a new town is exploring it as if you’re a tourist. We try to treat each place we live that way, and we really get so much out of it. As crazy as this life is, we truly have been blessed to have the experiences that we have had because of it.
Kansas has been an experience, a one year move is tough. As soon as you get your whits about you and start to make a life for yourself, it is time to go. Kansas has grown on me, we got off to a rocky start. I do not love base living, and feel like a fish out of water most days, but I have fallen in love with Kansas City. It is about 45 minutes from us, and it is quickly becoming one of my favorite cities. This weekend one of my friends came to visit, and while I love cooking for people, I also love getting out of Dodge and trying one of the many amazing restaurants Kansas City has to offer. We hit up The Westside Local and had a great dinner. It was a great weekend.
Ready to talk about lemon curd? I have tried a few lemon curd recipes, but they were either too tart, too sweet, or too eggy. This recipe from Ina Garten is just about perfect. This one not only tastes delicious, but it is really easy to make. What do you do with lemon curd? Well, it is great on a scone, a filling for a tart, swirled into yogurt, or simply on a spoon. I just might have a great idea on how to use this lemon curd in the next few days, so be sure to check back. I promise you, it is worth it.
3 lemons
1 1/2 cups sugar
1/2 cup butter
4 eggs
1/2 cup lemon juice
pinch salt
Peel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor.
Pulse until the sugar is very finely minced. The oils will come out and flavor the sugar.
Add the butter to the food processor.
Add the butter and cream until it comes together.
Add the eggs one at a time, with the machine running.
Add the lemon juice and salt. Mix until the mixture is pale yellow.
Add the mixture to a saucepan. Cook over low heat until it thickens.
You need to stir the whole time, it takes about 10 minutes. I do the important stuff while I am stirring, like read People.com. You know, catch up on the news.
You will know that it is ready when you dip a wooden spoon into the lemon curd, drag your finger across, and if the line stays, it is thick enough. Transfer to a container and keep in the fridge.
Ingredients
- 3 lemons
- 1 1/2 cups sugar
- 1/2 cup butter
- 4 eggs
- 1/2 cup lemon juice
- pinch salt
Instructions
- Peel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor. Pulse until the sugar is very finely minced. The oils will come out and flavor the sugar. Add the butter to the food processor. Add the butter and cream until it comes together. Add the eggs one at a time, with the machine running. Add the lemon juice and salt. Mix until the mixture is pale yellow.
- Add the mixture to a saucepan. Cook over low heat until it thickens. You need to stir the whole time, it takes about 10 minutes. You will know that it is ready when you dip a wooden spoon into the lemon curd, drag your finger across, and if the line stays, it is thick enough.
I am Bree. I love to cook. Even more than I love to take pictures.
People.com is VERY important
The lemon curd looks great. I haven’t made it before yet, nor have I ever tried it, but I’m excited to give it a try so I can slather it on everything.
Good luck with the move!
Chung-Ah | Damn Delicious recently posted..Muffin Monday: Sugar-Crusted Strawberry Blueberry Muffins and Giveaway Winner
Totally important.:) Thank you Chung-Ah
I love lemon curd tard, but have never eaten it straight from a cup.
Do you like it that way? Isn’t it ‘heavy’? It looks great!
Tine recently posted..Sweet & Sour Pork
Yes it is heavy, but I have also been known to eat frosting straight off of a spoon too. I have no self-control.
We moved to Kansas City (from Minneapolis) in November as well, and are loving it, too!
Have you had Oklahoma Joes BBQ? If not, you have to have it before you leave. It is amazing and the experience is like none other. Go to the one in KC, KS (not the one in Olathe). My absolute favorite place here.
Good luck with your move! When we first moved down here we moved in to a town home to get out feet on the ground here because our move was very fast, and then bought a house 3 months later… I’m exhausted from moving still! I can’t imagine doing it again! But way to be proactive and organized… That would have helped a ton
Kansas City is great. So many great restaurants and things to do. Oklahoma Joes is the last on our list. We went to all of the “big” BBQ places. My favorite so far is actually by us in Leavenworth, All Slabbed Up. DIVINE!!
wow this looks amazing and so easy! lemon curd takes me back to when my mom and i used to go to high tea at fancy hotels in every city we visited. love it!
ahu recently posted..Review: Bathtub Gin
I used to do that with my grandmother! Love those kind of memories.
I have been making lemon curd by the gallon lately, it seems. Love it!!!
Deborah recently posted..Hot Ham Sliders
Me too! Cannot get enough.
How long does it stay good for?
At least a week in the fridge.
I try and put off making lemon curd as long as possible because it is so addictive. Once I make it, I eat the whole thing – keep sneaking back to the fridge for another spoonful.
Mara @ Elemental Custard recently posted..Elemental Custard | Lemon Poppyseed Loaf
You and me both Mara. I usually give away at least half to avoid temptation.
you must try the lemon curd on a graham cracker spread with a little cream cheese and lemon curd on top, delicious! this recipe seems so easy, you have inspired me to make it today! luckily i just picked up 2 dozen lemons for $2 yesterday
OMG, that sounds like a delicious snack.
Can you use honey instead of sugar?
I am not sure, I would try it. Experimentation usually leads to the best recipes.
I don’t think I’ve ever had lemon curd before. Not in tart form or any other form. But it sure does look thick, creamy, and delicious!
Becca – Cookie Jar Treats recently posted..Cake Slice Bakers – April 2012: Cinnamon Swirl Buttermilk Pound Cake
You should try it! So delicious.
So happy you shared this recipe! I have been wanting to make Lemon Curd but I have found with other recipes I have made like you mentioned are too sweet. I am adding this to my list to make soon.
Jennifer | Mother Thyme recently posted..German Potato Salad
I’ve never seen lemon curd made that way before with the lemon peel and sugar mixed together. Wow. I love it! I must try out this recipe. I just moved to a place with a lemon tree in the backyard, so this curd must be the first thing I make. Thanks, Bree!
Memoria recently posted..Healthy Bean Taquitos
I am so jealous Memoria! I would love to have a lemon tree. Ina bugs me, but her recipes always work.
I have been wanting to make Lemon Curd but I have found with other recipes I have made like you mentioned are too sweet.
Myrtle recently posted..Why Cant I Get Pregnant
You can adjust the sweetness to your liking. Either hold back on some of the sugar, or add more lemon juice/zest.
I just moved to a place with a lemon tree in the backyard, so this curd must be the first thing I make. Thanks that you’ve shared.
Liz recently posted..Hcg diet reviews
How jealous am I that you have a lemon tree in your backyard?
I have been wanting to make Lemon Curd but I have found with other recipes I have made like you mentioned are too sweet.
Charissa recently posted..Spring Allergies Symptoms
You can always add more lemon to adjust to your taste. Or take out a little of the sugar.
I JUST LOVE LEMONSSSSSSS!
Could you please, as i never had something like this before, tell me, how to use/combine this delicious lemon Curd?
Me too. On toast, a scone, in between cake layers, in a pavolova, pie filling….
I’m in the moving process too, and it is amazing how much cleaning out the house makes you want to stay there! The curd looks delicious
Lindsay {life and kitchen} recently posted..Giveaway: Oxo Food Scale
No kidding! We have only been in Kansas for 11 months, and even though I can’t wait to move, I don’t want to move.
[...] Curd April 23, 2012 By bakedbree 9 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for [...]
Lemon curd, with its refreshing citrus flavor and smooth custard-like texture, is a real treat. You can use lemon curd in dessert recipes or simply as a snack or a part of breakfast.
Krizza recently posted..Content Writer Devon
It is a treat, isn’t it?
Yummy, I have never done this seems so easy!!!
Susana recently posted..Mashed Potatoes
This is the easiest method that I have found. It really is easy and fool proof.
[...] promised you something to do with the lemon curd that you might have left over, didn’t I? Well, I delivered. In a big way. These lemon [...]
This is the first time I have commented but I have been a follower for at least a year now. I tried this recipe and served it on top of thick belgian waffles with sliced strawberries. It was fantastic! I love your recipes and love the photos! Thank you so much!
Thanks for the comment Sarah! That sounds like a divine breakfast.
[...] promised you something to do with the lemon curd that you might have left over, didn’t I? Well, I delivered. In a big way. These lemon [...]
[...] Print Lemon Curd Ingredients3 lemons 1 1/2 cups sugar 1 cup butter 4 eggs 1/2 cup lemon juice pinch saltInstructionsPeel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor. Pulse until the sugar is very finely minced. The oils will come out and flavor the sugar. Add the butter to the food processor. Add the butter and cream until it comes together. Add the eggs one at a time, with the machine running. Add the lemon juice and salt. Mix until the mixture is pale yellow. Add the mixture to a saucepan. Cook over low heat until it thickens. You need to stir the whole time, it takes about 10 minutes. You will know that it is ready when you dip a wooden spoon into the lemon curd, drag your finger across, and if the line stays, it is thick enough.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0http://bakedbree.com/lemon-curd [...]
I tried this recipe today and I’m really excited about it! I followed your directions to the t and I’m not sure if it’s turning out right. It’s been cooking for over 10 minutes now and it is still very thin? It’s one cup (two sticks) of butter, not one stick right? it seems to be frothing more than thickening. Any suggestions? Thanks!
Time is just a suggestion, it will vary depending on your stove.
Hi Bree,
I want to let you know about an error in your ingreidents for the lemon curd. I went out to FoodNetwork.com because I needed to know if the butter should be at room temperature and I see that Ina’s recipe calls for just 1/2 cup of butter. Kali (the post above) had an inquiry about this also.
I am getting ready to make the lemon curd now. I got your post from Pinterest.
Kind regards,
Rosie
Thanks for catching it Rosie! I fixed it.
How long will it keep?
I’m not sure exactly, I don’t think that I would let it go longer than a week. But you can process it if you like. http://www.foodinjars.com/2010/01/meyer-lemon-curd/
[...] How to Make Lemon Curd ~ Follow this step-by-step recipe to make your own lemon curd. It’s much easier than you [...]
Just tasted my lemon curd following your recipe. Thankyou its delicious.
I am glad that you liked it!