Lemon curd sits in that elusive space between soothing and exciting. Its texture is smooth and comforting and its flavor is zesty, a delicious contradiction. Curd is easy enough to make, just stand by the pot — it calls for attention. Once made, the curd can be packed in a closely covered jar or container; it will keep well in the fridge.
- Serves: 2 persons
- 1 ¼cups (250 grams) sugar
- 4large eggs
- 1tablespoon light corn syrup
- About 3/4 cup (180 milliliters) freshly squeezed lemon juice (for 4 to 6 lemons)
- 1stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks
Step 1Whisk the sugar, eggs, corn syrup and lemon juice together in a medium heavy-bottomed saucepan. Drop in the pieces of butter.
Step 2Put the saucepan over medium heat and start whisking. You want to get into the corners of the pan, so if your whisk is too big for the job, switch to a wooden or silicone spatula. Cook, continuing to whisk — don’t stop — for 6 to 8 minutes, until the curd starts to thicken. When it is noticeably thickened and, most important, you see a bubble or two come to the surface, stop; the curd is ready.
Step 3Immediately scrape the curd into a heatproof bowl or canning jar or two. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate.