Kirby House Lemon Curd . . . sweet memories

Turning lemons into lemon curd today. This buttery and sweet mixture is a lemon lovers delight. I’ll use it for a lemon filled bread and as a tart filling. It’s made with simple ingredients and is the perfect way to preserve some Arizona lemons; the curd keeps for several months in the refrigerator.

The recipe evokes sweet memories of The Kirby House tea parties that were popular during the holiday. Warm scones (often accompanied by lemon curd) and an array of other sweets and savory tea sandwiches made up the tea-time offerings. The receipt for Lemon Curd, along with other tea-time recipes, appears in The Kirby House Cookbook.  

Lemon curd should have a glossy finish, hold together like pudding, feel smooth and creamy on the tongue, and it’s flavor a balance between tart and sweet.

 

Kirby House Lemon Curd     Makes 3 cups

4 large eggs, room temperature

2 cups granulated sugar

1/8 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup fresh lemon juice (approximately 2 to 3 lemons)

2 tablespoons grated lemon zest

1. It the top of a double boiler (or stainless steel bowl that can be set over a pan of boiling water to create a double boiler effect – water should not touch bottom of stainless steel pan), mix together the eggs, sugar and salt. Stir in butter, lemon juice and lemon zest. Note: Avoid using an untreated aluminum saucepan as the acid in the lemon juice may react with the aluminum creating a discoloration of the curd; anodized aluminum or stainless steel will NOT create this effect.
   
   
   
   
2. Cook until thick (pudding-like consistency), about 30 minutes, stirring frequently.
   
3. Cool to room temperature; store in refrigerator. Curd becomes thicker when cooled. Lemon curd keeps well in the refrigerator so may be prepared in advance.
   

Recipe without photos . . . Kirby House Lemon Curd     Makes 3 cups

4 large eggs, room temperature

2 cups granulated sugar

1/8 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup fresh lemon juice (approximately 2 to 3 lemons)

2 tablespoons grated lemon zest

1. It the top of a double boiler (or stainless steel bowl that can be set over a pan of boiling water to create a double boiler effect – water should not touch bottom of stainless steel pan), mix together the eggs, sugar and salt. Stir in butter, lemon juice and lemon zest. Note: Avoid using an untreated aluminum saucepan as the acid in the lemon juice may react with the aluminum creating a discoloration of the curd; anodized aluminum or stainless steel will NOT create this effect.
2. Cook until thick (pudding-like consistency), about 30 minutes, stirring frequently.
3. Cool to room temperature; store in refrigerator. Curd becomes thicker when cooled. Lemon curd keeps well in the refrigerator so may be prepared in advance.