Thursday, May 03, 2007

Lemon Curd

When I was young, my mom always used to buy the packaged lemon tarts sold at grocery stores - the kind that were in a tray of six and were bright neon yellow. I always wanted the butter tart version (which we sometimes got) but more often than not, the lemon tarts would end up in our cart. I hated these tarts. I thought they were too tart (heh) and I was not a lemon lover at all. Boy, how times have changed.

After making the crepe cake last week, I was left with six egg yolks that I didn't want to waste. I decided to make curd because it was something I'd always wanted to try and, now that I'm older, I appreciate the tangy goodness of the lemon.

Well, the curd was beautiful to make. Slowly it became thicker and thicker until it was ready. I covered it with plastic wrap and chilled it overnight. The next day I tried it and it was rich, thick and tangy - exactly as you think curd would taste. I decided to be English and make scones to have with it. It made the perfect teatime snack though, if you are not fond of strong tart flavours, the curd may be too much for you. So I've learned that as we change, our tastes change with us and, for the most part, this is always a good thing.

Recipe: Lemon Curd


Garrett said...

Dear lord, I love lemon curd. Especially when paired with white cake.

pom d'api said...

Your lemon curd is very successful, I love

Cheryl said...

Oh I definitely agree with you that our tastes change as we change. There are so many things I like now that I never did. Beautiful lemon curd there.

Ivonne said...


Your curd looks delicious! And you know I remember eating those store-bought lemon tarts when I was little too! Nothing beats homemade though.

kickpleat said...

ooh, i've always wanted to make lemon curd! this looks beyond lovely.

gilly said...

Wow, what a co-incidence, I JUST made lemon curd the other night! I absolutely LOVE the tangy taste of it - and pairing it with scones sounds so good, I may just have to whip up a batch!

Claudia Dunitz said...

Gosh - that looks good. Maybe I'll have to go upstairs and make some!

Helene said...

Looks great. I make a lot of it now because we can't seem to keep it long enough around the house...and I am starting to see it setting on my thighs!

Lis said...

I am so jealous. I know, that's not nice, yet I can't help myself.. your curd looks luscious and creamy and the color is exquisite.. well done, Jen!

Wish mine would have turned out, but I don't think the scrambled eggs would have tastes good with the orange and sugar. Yeah, not so much.. hehe


Laura said...

I made some too with my leftover egg yolks and I just posted it! But as part of another recipe, snap! How thrifty are we?

Sarah said...

Couldn't agree more! and I must say that I love your blog-- its gorgeous.

I guess I'm going to have to go and try making some lemon curd now-- Perfect for a little mother's day present.

Kelly-Jane said...

I was the same lemon was too sour when I was little, and it was only when I was a lot older that I could see what I was missing.

I love lemon curd, yours looks lovely.

MyKitchenInHalfCups said...

And oh aren't we glad things do change. Yes, I absolutely love lemon curd! And I love the many ways I can use it. Scones are one of my favorites. Yours are lovely.

Canadian Baker said...

Garrett - White cake and lemon curd sounds divine!

Pom - Thank you very much!

Cheryl - Thank you! Now if only I could love liver...

Ivonne - I agree - homemade is always better.

Kickpleat - Try it! It would be great on your birthday cake!

Gilly - Great minds think alike!

Claudia - It's easy - give it a go!

Helene - Yes I know what you mean, Mine only lasted one evening. :)

Lis - Thank you! I know you;ll try again ans the results will be fabulous.

Laura - What a coincidence - I hate wasting ingredients. :)

Sarah - You're right - my mom would probably love this curd. :)

Kelly-Jane - Thank you and welcome to the DBs. :)

Tanna - Yes, curd does seem very versatile. I would like to take the suggestion and try it with cake. Yum!

Anonymous said...

Excellent curd!! Gorgeous colour. Perfect texture. Just the right amount of tang. Freezes beautifully...doesn't get firm so there's no need to defrost the whole container. Just scoop out what you need and let sit at room temperature for about 5 minutes before using.