Lemons are a vibrant highlight of winter, offering a refreshing contrast to the heavier, more comforting foods we often crave during the colder months. Their bright acidity and tangy sweetness bring a bit of sunshine to even the grayest days. Lemons are at their peak during the season, making it the perfect time to make and savor homemade lemon curd. This smooth, rich spread combines the zest and juice of fresh lemons with butter, sugar and eggs, creating a luscious treat that can be spread on toast, swirled into yogurt or used as a filling for tarts and cakes.
LEMON CURD RECIPE
3 large lemons
11/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
Juice of 3 lemons
1/8 tsp. salt
Peel the lemons carefully with a lemon peeler—you only want the yellow zest, not the white and bitter pith. Process the pieces of peel with the sugar until they are well blended. Cream the butter and beat in the sugar-zest mixture. Add eggs, one at a time, then add the salt and lemon juice. Put the mixture in a saucepan and cook over low heat until it’s thick. Cool to room temperature and store, covered tightly, in the refrigerator. It keeps for about a month when refrigerated
Juicing Hack:
The late Michael Field advised that to get the most juice from a lemon, boil it in water for 2-3 minutes, then let it cool before squeezing. Warm or room-temperature lemons yield more juice than cold ones.
