Hi all– Are you a Lemon Curd lover?? I first met Lemon Curd in Gibraltar! The years we lived in Spain, a van full of us would drive south to Gibraltar twice a year of a bit of British shopping. We’d pick up English books, Christmas treats and then hit the market for cheddar, cereal, walnuts… (things we couldn’t find in Seville back then). And Lemon Curd.
I’ve bought it here since– for scones or toast. But this is the first time I’ve made it myself! Easier than you’d think and so sweet-tart delicious! Here’s how you do it:
6 tab. butter (3/4 stick), room temperature
3/4 cup sugar
5 egg yolks
3/4 cup lemon juice
1 tab. finely grated lemon peel
Grate the peel off 1 lemon (should make about a tablespoon).* Juice 2 or 3 lemons to get the 3/4 cup lemon juice.
With an electric mixer, beat the butter and sugar until they are light and creamy. Then beat in the eggs, egg yolks, lemon juice, lemon peel and salt.
Scrape this all into a sauce pan and stir over low heat just under simmering for 10 to 15 minutes until the curd thickens. Take off the heat and let it cool completely.
P.S. The little sprig of green is marjoram. It grows like a weed in our side yard and it’s blooming right now! (Planted by the previous owners 25 years ago– it just keeps growing).