As you probably know by now, I’m all about making simple things. If a recipe has too many ingredients, involves too much prep, or looks like I’ll get too many pots and pans dirty, I probably won’t make it. Lemon curd is the perfect example of this laziness-turned-innovation. Most recipes will have you cream the butter in an electric mixer, then do all kinds of crazy things with a double boiler.
Rather than accept such non-sense at face value, I set out to simplify this recipe. First I remembered an old trick for getting melted butter to combine with other liquids without clumping up. This eliminates the need to beat it in a mixer. Then I decided a double boiler isn’t necessary as long as you use a heavy bottomed pan over low heat. Voila, 1-pot, 1-bowl lemon curd in less than 30 minutes.
Update: I love Meyer lemons for their intense sweet lemony flavor, but they are much more delicate than regular lemons so they’re not so supermarket-friendly. If you’re in California they’re available all over the place, but for those of us in other parts of the country/world, try looking at “gourmet” groceries or at a farmer’s markets while they are in season (late winter – early spring). You could substitute for regular lemons, but you may need to increase the amount of sugar.
1 stick unsalted butter (1/4 lbs)
2-3 Meyer lemons zested
1/2 C Meyer lemon juice
3/4 C sugar
2 extra large eggs separated
Drop the whole stick of butter into a heavy bottomed saucepan over low heat and let it melt (the pan should be just warm enough to melt the butter). Once it’s mostly melted turn off the heat.
In a medium bowl, add the sugar and zest a few lemons into it. Then squeeze about 1/2 C of juice and add it to the sugar.
Separate the eggs, dropping the yolks into the pot of melted (but not hot) butter and the whites into the sugar mixture.
Whisk the yolks and butter together until well combined. Then take the whisk to the sugar mixture until well combined. Pour the sugar mixture into the pot with the butter and whisk it all together.
Turn the heat back on to low and use a heat-proof silicon spatula to constantly stir the mixture, scrapping the bottom and sides of the pan to make sure nothing burns. If you have an instant read thermometer, just get the temp up to 170 degrees and you should be golden. Otherwise, just keep stirring until the curd thickens enough to coat the spatula. Make sure you don’t over cook it!
As soon as it’s done, take it off the heat and pour it into another container.
Similar Recipes:
No Recipes feed
No Recipes email updates
{ 13 comments }
This is the way that most pastry chefs make it…the ‘one pot’ method is easier if you’ve got a long day of prep. And should it strike you, next time stir in a little softened butter to the cooled, but still warm curd. This will add more lovely butter richness without mad mixing.
it looks so good! I love its vibrant color.
Less pans to wash is always a great thing!!
Lala, glad to know the technique is sound.
Patricia, I was actually surprised at how intense the color was too. I think most of the color is due to the jidori eggs that I use. They have a brown shell with deep orangey yellow yolk. I think they are from regular chickens, but it has to do with what they are fed.
Deborah, thanks for the comment. I hate doing dishes, so I’m always looking for ways to cut back on the # of things to wash.
Wow! This looks amazing, and I have three meyer lemons sitting in my bowl waiting to be used. Do you have any idea how long this lasts, if I don’t can it?
i’m much lazier than you unfortunately so i get my lemon curd from M&S..how sad is that. but thanks for this post! i’m definitely gonna start making my lemon curd now rather than getting ‘em easy peasy from the store cause your method makes it seem less complicated than what recipes usually make them out to be. cheers! x
Thanks Dana, I’d suggest using in within 2 weeks. It’s got a lot of sugar and acid, so it should last a long time in theory, but I’ve found that it starts separating after 2 weeks in the fridge. I’m actually going to post a recipe for Lemon Icebox Cake which uses about 2 cups of lemon curd tonight which should help you use it up.
Diva, I’ve been known to cheat on occasion as well, but now I have no excuse to cheat anymore:-) BTW your “proper” English custard recipe sounds awesome!
The yellow in your curd is amazing! I’m all for less pans and fewer dishes. Great job.
That is such gorgeous meyer lemon curd. I used meyer lemons when I made my lemon meringue pie and also to make meyer lemon hamantaschen! Great photos.
Here’s a recipe I just posted for Meyer Lemon Icebox Cake that uses this lemon curd.
Mmmm, this looks so fantastic! I will have to try it with some of our lemons!
Marc, this is exactly the recipe I was looking for! Have 3 meyer lemons in my fridge, and love the idea of whipping up something sweet for breakfast this weekend.
Wonderful simplification of an old-fashioned recipe that is dying because it was too complicated. My daughter could make it in her sparsely equipped kitchen!
For people outside California, you can approximate the flavor of Meyer lemons by using 1/4 orange juice, 3/4 regular lemon juice. Mandarin orange juice would be best, if they are in season. The OJ cuts the acidity and adds sweetness that is characteristic of Meyer lemons. I know nothing that can replace the aroma of the Meyer lemon peel, unfortunately.
Comments on this entry are closed.
{ 5 trackbacks }