I didn't actually discover lemon curd until a few years ago, and couldn't believe I'd gone my whole life without it. I'm not sure there's anything quite like its smooth, creamy texture, sweet tartness and just all around lemony goodness. The English were on to something when they invented lemon curd, and I'd like to give a hug to whoever introduced it to America. (same goes for Nutella...)
Until today, I'd only tasted store-bought lemon curd, but after making it myself, I'm not sure I'd ever go back to anything other than homemade! Spread it on toast, warm it up and drizzle it on pound cake, make a peanut butter and lemon curd sandwich (one of my niece's favorites), or have it on waffles, like we did this morning for Jamie's birthday breakfast.
- 6 egg yolks
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice (about 2 large lemons or 4-5 small lemons)
- 2 tablespoons freshly grated lemon zest
- 1/2 cup cold unsalted butter (1 stick), cut into 8 pieces
First, you will need a saucepan and a heatproof metal mixing bowl that you can set up as a double boiler. There's no need to pay for an expensive double boiler since a saucepan and bowl works perfectly for just a fraction of the cost. The bowl should be able to rest on top of the saucepan without touching the water in the pan.
Fill saucepan with about 2 inches of water, bring to a boil, and reduce to medium low for a steady simmer.
In the mixing bowl, whisk the egg yolks and sugar until smooth (1-2 minutes). (Save the egg whites for another use.) Whisk in the lemon juice and zest.
Place the bowl over the saucepan. Stirring constantly with a rubber spatula, cook the mixture for 7-10 minutes until thick enough to coat a spoon. (Note that it will not appear as thick and jellied as store-bought lemon curd, but will have the consistency of warm pudding. It will also thicken when it cools.)
Remove from heat, and add the slices of butter, one at a time, whisking well after each slice until butter disappears and lemon curd is perfectly smooth. Pour through a mesh strainer to strain out the zest, then pour into a glass jar and store in the fridge until ready to use.
This recipe makes about 2 cups. It will be at a spreadable consistency straight from the fridge, or you can gently rewarm it for a "pourable" consistency.
Lemon Blueberry Buttermilk Waffles
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/3 cup vegetable oil
- Lemon juice and lemon zest of one large lemon (or 2 small lemons)
- 2 cups fresh blueberries
In a large bowl, combine flour, baking powder, baking soda and salt.
In a separate bowl, whisk together eggs, buttermilk, oil, lemon juice and lemon zest. Pour the wet ingredients into the dry, and stir just until combined. Fold in 1-1/2 cups of the blueberries, reserving the rest for garnish.
Let batter rest for about 15 minutes. Cook waffles according to your waffle iron's instructions, keeping waffles warm in a 200-degree oven until all the waffles are cooked.
Top with warm lemon curd, whipped cream and blueberries.