I’ve only ever attempted to make lemon curd once in my life, to use as topping on homemade cheesecake, and it was pretty traumatic (tasted horribly metallic) so I never tried again…until life gave me lemons. Lemons and Greens is a lemon and kale “market” that delivers right to your doorstep. I was so happy to get some of their Argentinian lemons to sample because have you been to the supermarket lately? They’re so pricey (about P40 a pop!) that every time I hold one it’s like lemon acid buuuuuurrrn. While you do have to order a minimum of sixteen lemons for Lemons and Greens to deliver, at P352 you’re getting them for P22 a piece. Sounds good to me! It also felt like a good time to revisit the painful memory of lemon curd and make it right.
I looked through a few lemon curd recipes online and this Martha Stewart one seemed the most promising so I chose to follow it. I’m ecstatic that I did. It’s a bit more work than others but so worth it!
To make 1 1/2 cups of superb lemon curd, I used:
4 whole eggs
1 cup sugar
1/2 cup lemon juice (about 3 lemons)
1/2 cup cold butter, cubed
1 T lemon zest
1. I needed three lemons to make everything. I first zested two to make a tablespoon, set the zest aside, then juiced them all through a strainer. 2. Get a saucepan heating on low. Whisk the eggs. Add whisked eggs through a strainer into warm pan then add sugar and lemon juice. Cook on low until mixture starts to thicken.
At least that’s how it should go in a perfect world. In my world, I somehow managed to get my pan a little too warm. Once my whisked eggs hit the pan, it didn’t take too long for the edges to scramble. Pain. Horror. Panic. I hurriedly took the pan off the heat and quickly dumped in the lemon juice and sugar but alas.
In hindsight, I wish I started with a cold pan and mixed the eggs, sugar, and lemon juice to heat on low together. Because that’s where we’re headed anyway. Or will that affect the egg somehow? If the warm pan is a must, then I would quickly whisk in the lemon juice into the egg before straining into the pan.
The good news is that even with the scrambled egg this was still salvageable. I used a whisk to fish out the bigger pieces of scrambled egg and just continued cooking on low while stirring constantly. It’s done when it’s thick enough to coat the back of a spoon, about 10-15 minutes.
3. Strain thickened curd into a medium bowl. There’s quite a bit of straining in this recipe and it’s necessary every time so don’t skip! 4. Add the cubed cold butter into the bowl and stir to melt. The butter will also help cool down the lemon curd quickly.
While waiting for my lemon curd to do that, I whipped up some scones using this fantastic recipe (with 1/4 cup less sugar which was a great call) because they’re buttery, slightly crispy outside and soft inside, a perfect vehicle for this lemon curd. We all need to thank scones for existing. The recipe makes a big batch so I divided the dough into thirds and made plain ones, ones with blueberries and then raisins. But about that curd. Oh my word. It’s hard to believe this mixture started out with scrambled eggs, a testament to the importance of straining every time the recipe demands it. It’s silky-smooth and glossy, sweet with tons of tangy lemon flavor. It’s so friggin’ delicious and fresh, one of the best things that came out of my kitchen this year. Much credit goes to Lemons and Greens because their plump and juicy lemons are the star of this curd.
This will keep in the fridge for two weeks but I’m not worrying about it because mine will never last that long. Word!
Fun Food Fact: Lemons are nature’s best source of citric acid, a cure for scurvy. To this day, the British Navy requires ships to carry enough lemons so that every sailor can have one ounce of juice a day. This is where the English got their nickname Limeys.