Lemon Curd

My friend Karen recently emailed me about her favorite way to eat plain yogurt....with a little lemon curd and fresh berries. Because I am a little obsessive, I couldn't get this combination out of my head.


Now let me back up. I am not a fan of most things lemon. I find "lemon" flavor is often over sweetened or artificial tasting. The good news is that lemon curd is really easy to make and is neither over sweetened or artificial.




Simple ingredients.




Lemon curd. Notice my lemon curd is a little darker than most. It's because of the Sucanat (or natural sugar).

Here it is....plain Greek style yogurt, mixed with lemon curd and topped with fresh strawberries. Now that is good.

Lemon Curd
From the Art of Simple Cooking by Alice Waters.

4 lemons

2 eggs

3 egg yolks

2 T Milk

1/3 C Sugar (I used Sucanat)

1/4 t salt (omit if using salted butter)

6 T butter, chopped into small pieces

Wash and dry lemons. Grate the zest of one lemon. Juice the lemons; there should be about 1/2 cup of juice. Set aside. Beat together eggs, milk, sugar and salt until just mixed. add lemon and zest. add butter and pour into a non-reactive saucepan. Cook on medium to low heat until thick enough to coat a spoon. DON'T BOIL. Pour into class bowl/jar cover and refrigerate until cool.

Can eat on its own, mix with yogurt or ice cream, add to a tart or cookie.

SO GOOD! Thanks Karen!


This post has been a part of Food Renegade’s Fight Back Friday and Real Food Wednesdays.