Winter is citrus season. Well, not where I live but my friends out West are getting an abundance of citrus this time of year. Good thing I have nice friends and family that share! Sometimes my Aunt will send me lemons from her yard or recently I was in California and had to snag a bunch of fresh lemons from the tree in my friends backyard.
One of my favorite lemon recipes is lemon curd. Traditionally served with scones at afternoon tea in Britain, curd can be also used in tarts, pies or folded into whipped cream for filling in cream puffs. I love it on pancakes, crepes or just right out of the jar.
Curd is easy to prepare and you do not have to use lemons. You can try any other citrus fruit you like such as blood oranges, passion fruit, grapefruits and limes. My curd recipe is sweetened with maple syrup instead of sugar. If you prefer honey, you can swap it for the maple syrup.
The key to making curd is to get everything ready before you start combining ingredients. And remember to zest your lemons before you juice them!
Lemon Maple Curd
- 4 tablespoons unsalted butter cut into small pieces
- ⅓ cup maple syrup
- 4 large egg yolks
- 2 large eggs
- ⅔ cup fresh squeezed lemon juice 6-8 lemons
- 1 tablespoon finely grated lemon zest
- Fill a medium sauce pan or pot with water.
- Boil water.
- Once water is boiling, place a heat resistant bowl (glass is best) on top of pot so that the water just hits the bottom bowl and lower heat to a simmer.
- Take a fine mesh strainer put on top of another bowl and set aside. You will need this later after curd has set. It is important you have ready because your curd sets fast!
- Place butter in bowl that is on top of bowling water to melt.
- Once melted add maple syrup.
- In separate bowl, beat eggs and yolk.
- Pour in the fresh lemon juice and grated zest into bowl with butter and syrup.
- Slowly add in eggs and whisk constantly.
- Cook until the mixture has thickened and becomes jelly-like. Approximately 5-7 minutes but it can take longer.
- With a pot holder lift bowl off the top of pot and pour curd into your strainer which is sitting on top of a clean bowl.
- With a spatula or spoon press curd through the mesh leaving behind the zest and any egg that may have cooked.
- Pour the curd into a jar or storage container and let cool before you put a top on.
- Curd last for a couple weeks in the refrigerator.