Lemon curd is a great way to preserve lemons for a taste of fresh sunshine in the cooler months of the year. Fruit curd is a dessert spread and topping that is typically made from lemons, eggs, and a few other ingredients. It’s also made from limes, oranges, tangerines, raspberries, blackberries, or cranberries. Sometimes it’s made from more exotic fruits such as mangoes or passion fruit.
Lemon curd is a decadent treat, and not for your everyday diet. But it’s perfect for special occasions or for those days when you want to lend a special touch to brighten up a meal. You can serve it on croissants, muffins, scones, or waffles, or you can use it in desserts. There is no end to the ways this delightful spread can enhance a meal.
There are a number of lemon curd recipes. We used one that includes butter, although not all lemon curd recipes do. We started out with Meyer lemons and fresh eggs from our hens. We wanted to use duck eggs, but they’re not laying right now. But that’s okay, our hen eggs worked perfectly!
We mixed all the ingredients together, and whisked it constantly until the mixture thickened. This can take anywhere from 10 to 25 minutes. You have to be careful not to let the mixture boil, as that can cause the eggs in the curd to, well, curdle, which isn’t what we want. Imagine scrambled eggs in a lemony mixture, and you get the idea of what can happen if you let the mixture boil. We want a smooth, creamy texture.
We’ll use the lemon curd all sorts of ways in the coming months.