Although there’s tons of bright snow here in Montreal, a lot of days are grey and dreary and I long for spring with the sound of birds chirping and fat buds swelling on the shrubs and trees.In the meantime, something that always brightens my mood is anything made with lemon. I had a glut of eggs (more than 2 dozen) in my fridge and a bag of lemons so I thought I’d make a batch of lemon curd. It always cheers me up.
Lemon curd is basically a lemon custard except that it contains no dairy products. 5 simple ingredients – 10 minutes of your time – and you will be rewarded with the yellowest, silkiest, most lemony spread you can imagine. Keep it in the fridge for a week or two (if it lasts that long) and serve it smeared thickly on hot buttered toast. Accompany with a steaming mug of tea. Breakfast is served.
- 3 egg yolks
- 1 whole egg
- ¾ cup sugar
- ½ cup lemon juice
- zest of 2 lemons
- 4 tablespoons unsalted butter, cut into small cubes
- In a small saucepan, whisk together egg yolks and egg until combined. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute.
- Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes.
- Remove the pan from the heat and stir in the butter, one cube at a time.
- Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.