With Easter upon us, it’s natural to think about eggs. Some people may like their eggs scrambled, poached or fried, but I love my eggs whipped into a delicious lemon curd.
Lemon curd – in case you’ve never tried it – is like a light and gooey lemony jam or a simple homey custard that’s flavored with lemon. In England it’s traditionally eaten on scones, but I love it on strawberries and raspberries, on toast, folded into whipped cream to make a topping for shortcake or on a spoon.
Jarred lemon curd is pretty awful stuff; the light and sheer quality of a good lemon curd can’t be captured in a jar. Fortunately, it’s so easy to make lemon curd any time you have the taste for it.
A couple years ago when I had some extra time on my hands, I decided to compare the lemon curd recipes from a couple great pastry cooks: French chef Jacques Torres of Mr. Chocolate and British culinary bombshell Nigella Lawson.
I’ve met both, and it turned out their recipes matched their personalities.Torres, who earned fame for his complex creations at Le Cirque in New York, created a recipe that was careful and detailed in his book “Dessert Circus at Home”.
Nigella’s lime curd recipe in “How to Be A Domestic Goddess: Baking and the Art of Comfort Cooking” was breezy and quickly thrown together, the kind of citrus curd a busy mom and writer would whip up.
My ideal lemon curd recipe is a hybrid of the two: taking Nigella’s lime curd recipe and adding the step of passing the finished curd through a strainer, to make it a little more silky, like Jacques’.
Meyer Lemon Curd
6 tablespoons unsalted butter
3 large eggs
1/2 cup sugar
1/2 cup Meyer lemon juice (of approximately 4 lemons)
zest of 1 lemon
Melt the butter in a heavy-bottom saucepan, add all the other ingredients and whisk to a custard over a gentle heat. Let cool slightly before passing the curd through a wire-mesh strainer over a bowl. Spoon the curd into storage container and keep in the refrigerator.
Makes about 1-1/2 cups
Adapted from “How to Be a Domestic Goddess” by Nigella Lawson