I had to check my typing and make sure I did not title this post Easy Lemon Crud. Because I have crud on my mind. Our house has become a breeding ground for crud and crap thanks to the germs that our Tater Tot brings home from daycare. Jokingly, the Mistah and I have taken to calling her Patient Zero every time she coughs in our face. This is what happens when you watch Contagion, become acutely aware of how easily germs get transmitted, and spend a lot of up close and personal time with a germ spreader.
But you didn’t come here to read about crud. No, I lured you here with the promise of easy lemon curd.
What I am about to say is meant as a compliment….this curd makes me think of the Tastycake Lemon pies that would sometimes find their way into my hands as a youngster. These are not be confused with those other hand pies. The ones that were drowned in a sugary glaze to mask the stale taste of dry pastry. Sorry Hostess, I never was a fan.
Golden rectangles of thin crust sandwiching smooth, sweet filling with a hit of puckery tang….oh yeah, that’s the ticket. Thanks to Southern Living, I can whip up a batch of lemony happiness whenever the mood strikes me. But since I can’t be trusted not to stand in front of the open refrigerator and eat this by the spoonful out of the container, I often need to ignore this mood when it strikes.
Instead, I go snuggle with Patient Zero. It’s a different kind of happiness…crud, germs, and all.
Easy Lemon Curd
Adapted from Southern Living, February 2013
BAH Note: As much as I can appreciate shoving this in your face straight from jar, you might want to serve it with something….maybe some Angel Food Cake? Or I can see it being perfection in a Linzer Cookie. Of course, a DIY hand pie is an obvious, and classic, choice. Southern Living says this will keep in the fridge for up to two weeks.
I reduced the amount of sugar since I used Meyer Lemons. If you are using regular lemons instead of Meyer Lemons, Southern Living calls for 2 cups of sugar.
The recipe has you cook the curd in the microwave, stirring it every minute or so. I said it was easy, I didn’t say it wasn’t hands on. Keep in mind that you will be moving this bowl in and out of the microwave so if you have one with a handle (like a batter bowl) definitely use it.
If you prefer, you can transfer the mixture to a saucepan and cook over medium low heat for about 15 to 20 minutes, whisking constantly, until the curd thickens.
- 1 cup lemon juice (from approximately 6 lemons)
- 2 tablespoons lemon zest
- 1/2 cup butter, softened
- 2/3 cup sugar
- 4 eggs
Using a handheld mixer on medium speed, beat butter and sugar in a medium microwave safe bowl until combined. Add the eggs, one at a time, mixing until just combined after each egg.
On low speed, slowly add the lemon juice and zest to the butter mixture. The mixture will look curdled and broken so don’t worry that you’ve done something wrong when you see it.
Transfer the bowl to the microwave and cook on HIGH for 5 minutes, stirring every minute. Continue to microwave on HIGH, stirring every 30 seconds, another few minutes until the mixture thickens and coats the back of a spoon.
Place plastic wrap directly on the curd to prevent a film from forming and chill in the refrigerator until cooled completely.