What can I say about lemon curd? I love it. And now, I know how to make it…which makes me feel like a superwoman. There’s something about successfully tempering egg yolks that gives me an incredible sense of accomplishment, like I’ve just climbed the Mount Everest of confections.
I had six egg yolks left over from this weekend’s baking, and I wanted to use them all up in the same recipe. Fortunately, the recipe that I had for lemon curd was easily tripled to accommodate six yolks, and the adjusted recipe appears below. Also, I used Meyer lemons for this curd; Meyer lemons are thought to be a cross between a lemon and a clementine or orange and are native to China. I’ve been fascinated by Meyers for some time, and when Mike told me that Soergel Orchards had them in stock this week, I asked him to bring them home for me. You could certainly use regular lemons, of course.
- 6 egg yolks
- 6 teaspoons cornstarch
- 1 cup sugar
- 3/4 cup lemon juice (I used 6 small/medium-sized Meyer lemons)
- zest of 3 lemons
- 12 tablespoons butter
Lightly beat egg yolks and pass them through a fine sieve to remove the albumin. Set aside in a medium bowl close to the stove for easy access; thoroughly wash your sieve and place it nearby for a second straining once the curd has cooked.
In a medium saucepan, whisk together cornstarch, sugar, lemon juice, and lemon zest until completely combined. Add butter and cook on medium heat until thickened and bubbly.
Working quickly, pour about half of the hot lemon mixture into the egg yolks, whisking constantly to temper. Pour egg mixture back into the pan and cook and stir for 2 minutes more.
Pour mixture through your sieve to remove the zest; press waxed paper (or plastic wrap) onto the surface to prevent a skin from forming. Once curd is completely cooled, place in an airtight container. According to various food safety websites and other food blogs, lemon curd should last in the refrigerator for a few weeks.