Originated in late 19th century England, this homemade lemon curd is traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.
Crazy Michael’s Lemon Curd RECIPE
- 4 oz. (8 Tbs.) unsalted butter, softened at room temperature
- 1 – 1/2 cup sugar
- 4 large egg yolks
- 1 – 1/2 cup fresh lemon juice
- ¼ cup fresh tangerine juice
- 1 tsp. grated lemon zest
- 1/8 tsp. powdered ginger
- 1 fresh vanilla bean (cut lengthwise and scraped) or splash of vanilla extract
- Pinch of nutmeg
In a large bowl, beat the butter and sugar, lemon zest, ginger, nutmeg and vanilla with an electric mixer, about 2 min. slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. Don’t boil!
Remove the curd from the heat. Transfer the curd to a bowl or jars for canning. Refrigerate. Consume within two weeks.