If you are looking for a tangy and tart homemade lemon curd recipe, here is one from Out of Old Nova Scotia Kitchens. I cut the recipe down a little because I did not want a huge batch but I will type up the recipe as it appears in the book. I also just realized that you were supposed to put in whole eggs and I just used egg yolks, doh!
In the top of a double boiler, beat six eggs and add juice and zest of 3 lemons, as well as 2 cups of sugar and 1/2 cup of butter. Blend well and cook, stirring almost constantly, until it is as think as honey. Pour into a jar and cool.
It takes quite a while for the curd to thicken and come together but it does eventually do so. I rested the bowl on top of an ice bath to help it cool down quite quickly.
Super tangy and fabulous, this lemon curd would be great on Danishes, gingerbread or toast!
I love lemon curd! It’s been years since I had any. Hmmmmm, I’ll save this recipe and try to make it some time!
Lemon has to be one of my absolute favourites in any form of sweets. This sounds just divine, I can just imagine poured over a nice chunk of vanilla pound cake. Mmmm.
I once used a lemon curd to make a parfait with chunks of pound cake, sliced canned peaches, fresh cubes of mango and a dollop of whipped cream. It was heavenly! I love lemon curd…. might have to check the fridge and see how many eggs I have!
Wait now – I have some puff pastry in the freezer….. maybe I could make lemon tarts! oh I’m excited!!! Once I get my goals for the day accomplished I just may have to whip up a batch of lemon curd! But I’ve got to get the tree decorated and gifts wrapped first…
Unrelated to lemon curd…
I am visiting my parents in Halifax and I cooked from their copy of Out of Nova Scotia Gardens, also by Marie Nightingale. It’s a really informative, interesting book. I tried rutabaga slaw; it is a great new twist on turnip for me!