Condiments. We all know they can make or break a food item. Like, who wants French fries without ketchup? Answer: no one.
Let me tell you about my new condiment discovery, lemon curd. It's like breakfast & dessert ketchup, it goes on EVERYTHING. Oh and I'm obsessed with it.
A few weeks ago, my old, true friend Melissa and I discovered the cutest little tea shop in Lancaster (If you're ever in Amish Country you should check it out, just sayin') called Sugarplums & Tea. We both ordered the same thing, The Garden Tea, and it was the most adorable lunch ever.
My scone came with house made lemon curd, and I was literally eating it by the spoonful. Cue the start of the obsession.
We ended up booking the location for a bridal shower. When we signed the contract I literally asked if we would get lemon curd as part of the contract (no worries, it did) Melissa just laughed...I think after 10 years of friendship she is over the embarrassment 😂
So, naturally I needed to learn how to get my hands on this stuff. I could not find it in the grocery store, so I made my own. Thank you Pinterest for your endless wonders of recipes.
Ingredients:
1/2 cup lemon juice (pre-juiced or fresh squeezed is fine)
1/2 cup of unsalted butter, cut into small pieces
1 cup sugar
Zest of one lemon (or orange, or lime, or anything citrusy for that matter)
5 egg yolks
Combine sugar and zest in a small bowl. Mix with fingers until zest is fragrant.
In a medium saucepan, combine sugar & zest mixture with remainder of ingredients.
Over low/medium heat, stir mixture constantly for 12 minutes. This requires patience, my friends. It's worth the end result, I promise!
After twelve minutes the mixture should start to thicken. Pour into a glass bowl or jar, allowing to cool until room temperature. Once at room temperature, pop in the fridge. The curd will be thickened once cooled.
Pure. Liquid. Gold.
I spooned some onto my coconut cookies (do I sense another recipe coming on?) but it's very versatile.
Try it spread on scones, muffins, or quick breads. It would also be great as a cake filling, mixed in a cheesecake, or as a fruit dip. Swirl a few tablespoons into your yogurt or use is as an ice cream topping if your heart desires.
Hope you enjoy this last little taste of summer!
Happy cooking, friends! 🍋🍋🍋