test kitchen :: lemon curd

Ahh, lemon curd. Something we didn’t know we needed in our fridge at all times. Store bought is good. Homemade is...well, we’ll say it...far superior. We had heard lemon curd was pretty easy to make and seeing how we trust Epicurious with all our dutch baby needs, we knew we could depend on them to follow through with a solid lemon curd recipe. And follow through they did! This recipe was incredibly easy to follow and oh.so.delicious. We copied their recipe ingredient for ingredient, method for method but we will include it below for convenience with recreating it in your own kitchen!

INGREDIENTS NEEDED:

1/2 cup lemon juice

2 tsp finely grated lemon zest

1/2 cup sugar

3 eggs

6 tbsp butter, cut into bits

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appears on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

There are many ways to use lemon curd. We love to top our dutch babies, pancakes [ oooh, mini pancakes, perhaps?! Stay tuned, dear blog readers! ], crepes, baked oatmeal and so much more with a dollop of lemon curd. Ultimately it's all just vessels to ingest as much creamy + velvety lemon curd as possible.

If you can, eat lemon curd from the jar with a spoon at 8am. If you can’t, slather a few of your favorite sweet breakfast items with it and consider it a win.