Springtime Lemon Curd Recipe
One of the best things about seasons changing is that the food we make and eat changes along with the season. It is springtime in Washington, and it is glorious. The grass is growing again, the chickens are laying in abundance, the butter from the cows is so yellow, and the humble dandelion is tall and plump.
This spring, I have been making lemon curd on repeat, and I have perfected the recipe for our family. I want a lemon curd that is rich in eggs and butter since we have so much of those right now. I want the sourness of the lemon to be a little stronger than the sweetness of the sugar, and I want the lemon zest to stay in my curd, which is not typical of lemon curd recipes.
We eat lemon curd in many ways. It is delicious by itself in small amounts but it is wonderful with yogurt or cottage cheese. Since we have had so many eggs, Angel Food cake has also been on repeat. Angel Food cake with whipped cream and lemon curd is an amazing spring dessert.
Lemon Curd is also simple and quick to put together. It takes about 15 minutes. You can store it in the fridge for 7-10 days but it will be eaten long before then!
Springtime Lemon Curd
Ingredients
- 8 lemons
- 1 1/2 cups organic sugar
- 1/2 tsp salt
- 12 eggs
- 1 cup butter
Directions
- Zest all of the lemons and mix the zest and the sugar together well in a pot.
- Juice the lemons and add the lemon juice to the sugar and zest.
- Blend the 12 eggs well in a separate bowl. I use an immersion blender and thoroughly beat them.
- Add the eggs to the lemon and sugar mixture. Add the salt.
- Turn the heat on medium and stir constantly until thick.
- Mixture should reach 170 degrees and coat a spoon when it is finished.
- Remove from heat and add the butter. Stir until all the butter is incorporated.
- Store in the fridge
