Would you believe it, my stern teacher glance worked! A wave of recipes came in last week, including this lemon curd from reader Liz Carrington that I will absolutely be making. Thank you to Liz and everyone who contributed! You are all a pleasure to have in class. As […]
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Would you believe it, my stern teacher glance worked! A wave of recipes came in last week, including this lemon curd from reader Liz Carrington that I will absolutely be making. Thank you to Liz and everyone who contributed! You are all a pleasure to have in class.
As a quick reminder, I am always (always!) accepting recipes for The Forum. Even if it’s a Christmas cookie recipe in July, or a well-loved recipe card that I’ll have to squint to read — send ‘em in! Drink recipes (cocktails, mocktails, coffee, smoothies, hot, cold and more) are also encouraged.
Back to Liz and her lemon curd. This is one of those recipes that can go into so many things: Use it as a base for tart or pie (and top with plenty of fresh berries), pipe into cupcakes or cookies, serve with scones or muffins, whip into a tangy frosting, dollop over yogurt with granola for a refreshing breakfast, plop over ice cream, swirl into or spread on top of cheesecake, make lemon bars, or just grab a spoon.
Take the savory route by spreading the curd on chicken thighs and roasting with veggies for a punchy, citrus-forward dinner. You can find .
“How it tastes, besides delicious, depends on the lemons — sometimes sweet, sometimes tart,” Liz wrote.
And as Liz suggests, “Invite your friends to a tea party. If it’s for a special occasion, ask everyone to wear a fancy hat. If you don’t have real teacups get some at the thrift store, or ask everyone to bring their own. Purchase or bake some scones and serve the following delicious treat.”
Lemon Curd
3 large eggs
¾ cup white sugar
⅓ cup freshly squeezed lemon juice
4 tablespoons unsalted butter at room temperature
1 tablespoon finely shredded lemon zest
In a stainless steel bowl, whisk together the eggs, sugar and lemon juice. Place over a saucepan of simmering water and cook, stirring constantly to prevent from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon, approximately 10 minutes (165 degrees). Remove from heat. Cut the butter into small pieces and gradually whisk into the mixture until the butter has melted. Stir in the lemon zest. Cover immediately so a skin doesn’t form* and let cool. The curd will continue to thicken as it cools. Store in refrigerator.
* Taylor’s notes: Applying plastic wrap directly to the curd prevents a skin from forming. If you have a better, eco-friendly way of storing curd, let us know.
Reach (and send recipes to!) reporter Taylor Goebel at taylor.goebel@heraldnet.com or call 425-339-3046. Join The Daily Herald’s food-centered Facebook page, .
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