When Life Gives You Lemons....Make Lemon Curd!

    

Oh, how I do love lemons.  Lemonade.  Lemon Meringue Pie.  Lemon Poppy Seed Muffins.  Lemon Chicken.  Lemon Tarts topped with raspberries.  Lemon-Strawberry slushes from Sonic. 
Lemon combines so well with other fruits for the best flavor combinations...lemon and strawberry, lemon and raspberry, lemon and blueberry (my fave), and lemon-lime.

Years ago I obtained a recipe for lemon curd.  I thought, curd?  Curd?  Isn't that like the little bits from cheese?  Like Little Miss Muffet and her curds and whey?  Why would you want to ruin perfectly good lemons that way?  Maybe I was associating it with being curdled, like milk? Well, then I learned what it truly was.  I instantly fell in love with it.  Nothing better ever touched a buttermilk biscuit.

Here is how Wikipedia explains it:

   

Fruit curd is a dessert spread and topping usually made with lemon, lime,^[1] orange or raspberry.^[2] Specific types of fruit curd are named after the central curd in them - for example, that made with lemons is known as "lemon curd". The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread. Some recipes also include egg whites and/or butter.^[3]
In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.^[4]

Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.^[5]
Modern commercially made curds are still a popular spread for bread, scones, toast, waffles, crumpets, pancakes, or muffins.


They can also be used as a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the United States since the nineteenth century.^[4]


Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor.^[6] Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.
Other flavor variations also exist using citrus fruits such as limes and tangerines,^[7] passion fruit,^[8] mangoes,^[9] and berries such as cranberries or blackberries.^[10] Hundreds of commercial variations are sold globally.


So, I had seen a few different variations on Pinterest lately and thought about making some but hadn't gotten around to it.  Then, Southern Living's February 2013 issue is delivered to my mailbox and the front cover has this gorgeous lemon cheesecake, while there are several other recipes inside that feature lemons...including one for lemon curd. 

I had to try it.  I made it tonight.  LOVE.  I had some on a blueberry bagel.  Yum!!!

Guess who is making biscuits tomorrow morning?  :-)    (Recipe below)

http://www.southernliving.com/  

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

 

We changed the mixing method of our favorite lemon curd, then cooked it in the microwave. The results? Buttery rich and smooth as silk, every time.

This recipe goes with Lemon Bar Cheesecake, Lemon Eton Mess, Lemon Soufflés, Lemon Tiramisù, Lemon-Yogurt Crumb Cake, Cloud Cake

5.07

Outstanding

Yield: Makes 2 cups

Recipe from

 

Ingredients

6 lemons
1/2 cup butter, softened

2 cups sugar

4  eggs

Preparation

1. Step One: Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
2. Step Two: Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
3. Step Three: Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
4. Step Four: Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
5. Stove-Top Method: Prepare as directed through Step 2, transferring mixture to a heavy 4-qt. saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step 4.

Southern Living
FEBRUARY 2013