Lemon Curd

I have a new, favorite lemon curd recipe.

This may not be groundbreaking news, but it is exciting when I find something that improves upon a steadfast recipe in my repertoire.

Lemon curd is extraordinary. Though nothing more than a combination of eggs, butter, lemon juice and sugar, patient stirring and gentle heat transforms the combination into something ethereal and quintessentially spring.

The recipe included below comes to you by way of NotWithout Salt, a wonderful blog with beautiful photography. I think it improves greatly upon my old recipe which was always a touch too tart for my taste. If you would like to see that recipe, along with instructions for a great pavlova, just click on the image of the bowl of lemon curd below.

When served with berries (or berries and whipped cream as Not Without Salt suggests) lemon curd sings. However, I find a spoon, for dipping into the jar of curd, to be a perfectly sufficient eating companion.

Lemon Curd

Adapted from Not Without Salt

 

1 cup sugar

3/4 cup fresh lemon juice

3 large eggs

3 large egg yolks

¼ t kosher salt

1 t vanilla extract

1/4 cup (1/2 stick) butter

Whisk the sugar, lemon juice, eggs and egg yolks in a medium metal bowl. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the simmering water – in other words use a bain-marie.

Stir constantly until thickened, about 10 minutes, removing the bowl from the pan as needed to bring down the temperature and prevent the eggs from overcooking.

Remove the bowl from the heat and add the butter, salt and vanilla. Stir until combined. If desired, strain the curd to remove any bits of cooked eggs. Press plastic wrap directly onto the surface of the curd and chill.