Oh yes. This is a real winner, let me tell you. You know the delicious lemony part of a lemon bar? That’s what this is, but you can put it on anything! Waffles! Popovers! Ginger snaps! Toast? I’m sure you could, but it might be a bit much for me, it’s quite sweet and rich.
We made this lemon curd for LPS in March (once again, I’m super behind.) It is a perfect recipe to do with friends. It’s one of those recipes (like many I post on here) that isn’t hard but has a lot of little steps. It’s great having helpers! And, frankly, I love sharing it at the end. The recipe is for freezing or refrigerating, not canning, so there’s a limited amount you can keep yourself.
We took the recipe from Saving the Season’s lime curd recipe, but we left out almost all the aromatics and spices, except ginger (and replaced lemons for limes, obviously.) Here’s our version:
Makes 6 quarter-pints
1 lb lemons
1 inch ginger root – peeled and chopped into large chunks
5 egg yolks
1 ½ cup sugar
2 sticks (8 oz) chilled unsalted butter, cut into chunks
Zest the lemons, to get about 3 Tbsp of zest. Juice the lemons, to get about ¾ cup juice. Strain. Combine zest, juice, and ginger in a bowl.
Using a double boiler on medium heat (I use a glass bowl over a pot of water), whisk together the egg yolks and sugar. Whisk in the mixture of lemon and ginger. Add the butter, and whisk, one piece at a time, until melted.
Stirring constantly, cook the curd for 10 minutes in this way. (Don’t let the curd boil, or the eggs will curdle. If that happens, pull off of heat and whisk vigorously.) The curd is done when it is as thick as heavy cream and coats a wooden spoon. Or, use a candy thermometer and cook until it is 170. You can also test the consistency by testing on a frozen plate. I think we got impatient on all these fronts so ours is a little runnier than may be ideal, but it’s still quite wonderful.
Pour the curd through a fine sieve into a measuring cup, or something else you can pour from (this will make it easy to fill the jars.) Pour into 6 quarter-pint jars, or 3 half-pint jars that have been sterilized and kept warm. Seal and cool on the counter overnight. Then, store in the fridge and use within a month, or freeze for up to a year.
Now, how to use it? Well, my favorite thing was actually on waffles. It turned an already treat-like breakfast into straight-up dessert.