Okay, so our good friend Brooke at ConversationsWithACupcake nominated me to be featured on ADuckinHerPond.com.  I felt so cool.  Go take a look at this very fun, very bright blog if you haven’t already.  Click here to read my feature.

Most recipes for lemon curd want you to go through all these steps with tempering the eggs, slowly incorporating the butter, yadah, yadah, yadah.  But Ina Garten always mixes all her ingredients in a mixer and then cooks them on the stove, which is a better solution, I think.

She grinds the zest in a food processor with the sugar.  I skip that step and just strain it when it’s done cooking.  It works like a charm.

You might wonder, Oh what would I do with lemon curd?  Trust me.  You’ll think of all kinds of things.  Here are some of my ideas:

Put it on a spoon and eat it
Dip strawberries in it
Put it on top of biscuits or scones (They’d be great on my cherry scones
Put it in the middle of a layer cake.
Make thumbprint cookies with it.
Dip shortbread cookies in it.
Put it with yogurt.
Or, if those aren’t doing it for you, try my lemon cloud cupcakes, which I’ll post in a day or two!


lemon curd

zest of 3 lemons
5 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
juice of 3 lemons (about 1/2 cup)
pinch of salt

1.  In the bowl of an electric mixer fitted with the paddle attachment, cream together zest, butter, and sugar.  Incorporate eggs one at a time and mix until smooth.  Add in lemon juice and salt.  Mixture will be curdled.

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2.  Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes.  Lemon curd will come together and thicken.  When it is thick enough to coat the back of a wooden spoon, remove from heat.  Strain into a glass bowl and allow to cool.  Refrigerate or freeze until you need it.