Mom’s Lemon Curd with Springtime Shortcakes
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • Zest of 3 lemons
- • 1/2 cup lemon juice (about 3 lemons)
- • 4 eggs yolks
- • 1 cup of sugar
- • 1 stick of salted butter
Nothing says summertime like fresh citrus – lemonade, a squeeze of lemon juice on a seafood boil or raw oyster, a limey margarita or grapefruit paloma, and of course, lemon curd! I remember growing up and enjoying my mom’s lemon curd on cakes, pastries, even made into lemon bars. Nowadays, I still enjoy all of those things, but I have put my own twist on it and love to serve it alongside my Homemade Strawberry Shortcake Biscuits. This is a perfect recipe to have on hand for a Mother’s Day treat, a lemony lime Cinco de Mayo margarita, a delicious Shortcake Trifle (a recipe that can be found in my cookbook Callie's Biscuits & Southern Traditions), or a simple spring or summertime brunch!
Lemon curd is a delicious, sweet yet tart topping for so many dishes. It cuts through the sugary sweetness of baked goods and juicy fresh fruit with a citrusy punch, or adds its own slight level of sweetness to something a bit more savory or bitter – cocktails, vinaigrettes, roasted chicken. This recipe is incredibly versatile, plus if you make more than one batch (because trust me, one batch will go quickly once you get a taste!), you can freeze the lemon curd in an airtight container and keep it throughout the summer, or even prepare some for a little bottled sunshine in the cold winter days!
This version of the recipe is my own spin on the classic recipe, so I guess it could still be considered Mom’s Lemon Curd for my girls. Especially since I am hoping they whip this up for me to enjoy on Mother’s Day! I decided to add salted butter instead of the traditional unsalted and a bit more sugar to counter the added salt. It ends up silky and citrusy, and a perfect balance of flavors!
Instructions
- Place a pot full of water on the stove and heat to a simmer.
- Combine lemon zest and juice into a heat safe mixing bowl (i.e. stainless steel).
- Separate the yolks from four eggs into a second bowl. (Hot Little Tip: save the whites to make an omelet or meringue. Or you can save them to create some delicious cocktails!)
- Add sugar to the lemon zest and juice, then add the four egg yolks. Whisk together.
- Place the bowl with the lemon mixture over the pot of simmering water. Whisk constantly until the curd starts to thicken, or about seven minutes.
- Remove the bowl from the heat and slowly add the butter in small chunks while whisking continuously. The curd will continue to thicken and lighten in color as the butter is added.
- Allow to cool in the fridge before serving.
- While the lemon curd cools, prep your strawberry shortcakes. When the curd is chilled, serve over your strawberry shortcakes, and enjoy!
Find my Homemade Strawberry Shortcake Biscuit recipe here!