I never used to be a fan of Lemon Curd as a child. Which is weird considering I was an obese ate everything-that-got-in-my-way kid. I used to have this fear as a kid that I would get too fat to ride my bike to 7-11 to buy candy bars. Thank God that didn’t happen. By the time I got too fat to ride my bike I was driving. God works in mysterious ways let me tell ya.
This Lemon Curd recipe is a rendition from a pastry chef I used to work with named Michael Laiskonis. If you work in the pastry field you are probably well familiar with Michael. Cool guy and soft spoken. Super intense when it comes to pastry. The guy eats, sleeps and lives pastry. It shows too because his knowledge of pastry is disgusting and everything he touches turns to gold. He was an amazing mentor and I learned more from that guy in 10 months working with him than I did the first 5 years out of culinary school, including what I learned in culinary school. I always say this and I ran into him not too long ago and he still has cool hair.
This Lemon Curd recipe came from him but I changed things a bit. I reduced the sugar to give it a more sour lemon taste. I also reduced the butter to cut back on the more pudding like consistency. I have had lemon curds that have so much egg and butter they taste like lemon mayonnaise. That’s not a good thing and I have almost puked. I’m not a big mayo guy. Unless it’s on a burger with a side of seasoned fries. I’m not a big fry guy either but put some seasoning on them. I’m along for the ride.
You may be thinking–“Why a Lemon Curd recipe? What am I going to do with just Lemon Curd?” Well, there is a lot you can do with just Lemon Curd. I will go into detail here. Lemon Curd can be used to accompany a Yellow Cake Mix Scone. It can be used to make a Lemon Tart. I know it kinda makes it not so healthy but I throw a little bit of Lemon Curd in my smoothie. Lemon Curd can be used in place of jams in the morning. You can also use it on top of a cupcake. I’ve ate it like it was pudding along with a glass of champagne. I’ve mixed it in with my granola and berries in the morning. Put a dollop on your cheesecake instead of boring whip cream.
In the photos below I made the dessert using Tates Gluten Free Ginger Zinger Cookies. I layered the Lemon Curd with the cookies and let sit overnight. The Lemon Curd softens the cookies and you get like a cake consistency when you turn it out the next day. Threw on a couple blueberries and looked liked Martha Stewart without the attitude or criminal record yet. You got a nice Lemon Ginger Zinger dessert for after tonights dinner with yourself or possibly a companion, if you’re not lonely like me and Martha.
I hope everyone is enjoying their weekend. Unless you’re alone with no one. Like me and Martha. Then you might want to make this Lemon Curd for your Lemon Ginger Zinger. Eat and be happy.
“Let go of anger—It is an acid that burns away the delicate layers of your happiness”
5 lemons zested
230g lemon juice (about 10 lemons)
165g butter, cold
-juice your lemons and strain into a medium sized pot
-add your lemon zest, sugar and eggs and cook on a medium high heat whisking constantly
-once the mix has started to thicken, about 5 minutes and you see some slight bubbling turn off the heat and starting whisking in your butter
-strain the mix right away into a glass dish and allow to cool