The first time I tried lemon curd was during a trip to London when I was 21. I had it slathered on a piece of toast, and it completely blew my mind and rejected every idea I had on all the jams and jellies eaten in my lifetime. Curd is sweet, tangy, cool and smooth. Not too sweet, not too sour. And completely versatile.
If you search “lemon curd recipe” on Google, you’ll get bombarded by dozens of different recipes and techniques. Which is the best? Which is the simplest? Well, I’ve done the work for you, weeded through the recipes and selected this recipe for lime curd, which can be apdated to other citruses, like lemon! I’ve also tried grapefruit and my mom tested this recipe with orange, in both cases we did half lemon juice and it tasted amazing.
Lemon Curd (adapted from Lime Curd recipe on Honest Cooking)
3 large eggs
1/2 cup (96g) of sugar
Zest of 1 lemon
1/2 cup (0.118L) of fresh lemon juice
6 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon of vanilla
1. Whisk the eggs and sugar in saucepan until a light lemony color. Add in the zest, lime juice and pieces of butter.
2. Place saucepan over medium heat and constantly whisk mixture until it starts to thicken. Allow it to come to a simmer for a couple of seconds and remove from heat. Cool to room temperature, add vanilla and then place in a container in the fridge. It will thicken more as it cools down.
How to use it:
1) Slathered on a freshly-baked scone
2) As a filling to a spongy vanilla caked, topped with my whipped white chocolate and orange ganache.
3) Served with toasted baguette, perhaps in this shape?
3) Sandwiched between two crispy, chewy macaron shells.
4) Fill a pâte sucrée with it, and top with toasted coconut and/or whipped cream, or some fresh fruit.
5) You tell me how you used it!