Lemon Curd/Lemon Custard Icing

Lemon curd has actually been a very large bone of contention in our household. Roi had never heard of lemon curd before I made it and flat out refused to try it because in his book, anything called "curd" sounded disgusting. So I had to come up with a different name to call it (even though fruit curds are not a new thing--we use lemon curd and passion fruit curd at the bakery where I work on a regular basis) before he'd even consider tasting it. So now at home lemon curd is now lemon custard icing.

Anyway, lemon curd is delicious and definitely something you should try if you haven't before. And making it from scratch is way better than buying it pre-made from the store. You can use it as filling in a layer cake, as an ice cream topper, on pancakes, with muffins, etc. After I made it, I kept trying to think of more things to eat it with, because I just wanted more. I followed this recipe.

 {all the supplies, sans salt}

Lemon Curd
makes ~2 1/2 cups
3 lemons
1 1/2 cups sugar
1 cup butter
4 eggs
1/2 cup lemon juice
pinch salt

{lemon & sugar}

1. Peel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor or blender. Blend until the sugar is very finely minced. The oils from the lemons will come out and flavor the sugar. Add the butter to the food processor. Then add the cream until it comes together. Add the eggs one at a time, with the machine running. Add the lemon juice and salt. Mix until the mixture is pale yellow.

{starting to cook}

{the spoon test}

2. Transfer the mixture to a saucepan. Cook over low heat on the stove until it thickens. You will  need to stir the whole time, and it'll take about 10 minutes. You will know that it's ready when you dip a wooden spoon (I used a metal spoon, it worked just fine) into the lemon curd, drag your finger across, and if the line stays, it is thick enough. Then proceed to eat it on everything!

{vanilla ice cream with lemon curd & fresh strawberries}

Lemon Curd
makes ~2 1/2 cups
3 lemons
1 1/2 cups sugar
1 cup butter
4 eggs
1/2 cup lemon juice
pinch salt

1. Peel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor or blender. Blend until the sugar is very finely minced. The oils from the lemons will come out and flavor the sugar. Add the butter to the food processor. Then add the cream until it comes together. Add the eggs one at a time, with the machine running. Add the lemon juice and salt. Mix until the mixture is pale yellow.
2. Transfer the mixture to a saucepan. Cook over low heat on the stove until it thickens. You will  need to stir the whole time, and it'll take about 10 minutes. You will know that it's ready when you dip a wooden spoon (I used a metal spoon, it worked just fine) into the lemon curd, drag your finger across, and if the line stays, it is thick enough. Then proceed to eat it on everything!