For the Love of Lemon Curd

My love affair with lemon curd began during a trip to London. I'll never forget High Tea at Harrod's where the tart perfection was served slathered over euphoric scones and biscuits giving me my very first culinary high. Upon returning from Britain, I began searching for this most delicious treat and had luck at my local specialty grocer. I found out real quick that store bought curd (all 5 different versions) just wasn't the same as homemade. What a tease! So, I began searching for recipes and learned that these too are all different and most of them just don't do the real thing justice. I actually saw one that used margarine. Seriously? Margarine? Blach!

After making many batches of lemon curd, I've finally found a recipe good enough to make me feel like I'm at least in the neighborhood of Knightsbridge. Though let's be honest, not quite as good as Harrod's. Perhaps curd just tastes better across the pond? Whatever the reason, I'm just happy eating it!

Lemon Curd Recipe

5 egg yolks
1 cup sugar
4 to 5 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Heat about 2 inches of water in a large stock pot. Bring to a simmer over medium-high heat. In a medium sized metal bowl, combine egg yolks and sugar and whisk until smooth, about 1 minute. Measure citrus juice to reach 1/3 cup. Add juice and zest to egg mixture and whisk until smooth. Once water reaches a simmer in the stock pot, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk constantly (you must not stop) until thickened, approximately 10 minutes (this also doubles as a workout), or until mixture is light yellow and coats the back of a spoon. Immediately remove from heat and stir in butter one piece at a time, allowing each addition to melt before adding the next (this regulates the temperature). Place the curd in a clean bowl and cover with plastic wrap by placing a layer of plastic directly on the surface of the curd. Refrigerate. This will stay fresh in the refrigerator for to 2 weeks.

Serve curd on just about anything, including grilled chicken (just heat it up first)! I regularly use it on french toast, ricotta pancakes, pound cake, berries and drizzled over ice cream.

Long live the lemon!