I officially have an obsession with lemon curd. I just made it for the second time in 5 days. And since I ate the whole bowl (it was a small one, I assure you) with a spoon the very same evening the last time I made it, I wisely decided to make a double batch this time.
Lemon curd just has the perfect balance between sweet and sour, it makes my taste buds tickle and sends me straight to heaven after the very first spoon. Please note that this very first spoon usually burns my tongue as I can’t seem to gather enough patience to wait until the stuff cools down. Anyway, there was a time where I didn’t like lemon curd so much. But that’s probably because it doesn’t involve chocolate and there were times where everything sweet and qualifying for dessert needed to have lots of chocolate in it. But somehow this has changed and I frequently crave lemon curd and lemon meringue tart.
Last week, I had one of those cravings. At 8 in the evening when I actually wanted to sit down and relax. But I couldn’t get the thought of it out of my head, so I figured I’d better get up and make a batch in order to get the craving out of my head. You know the rest of the story. This time, I made a double batch, keeping half of it in the fridge to make a lemon meringue tart tomorrow (and probably sneaking into the kitchen every 5 minutes this evening until the other half is gone).
I used the recipe I found in the awesome book “Tartes&Tartelettes” by Catherine Kluger (the french book title is “Atelier Tartes”). The book features both incredible savory and sweet tarts. I only adapt the amount of sugar and lemon juice according to what I want to do with the curd. When I know I’ll be making lemon meringue tart, I like to add a bit more lemon and less sugar as the meringue is very sweet and make a fine balance with the sour curd. But if I know I’ll mainly be eating the curd out of the bowl, or top it with fresh fruit, I like to make it a bit sweeter. Also, I used brown sugar instead of regular sugar and it works very well. At the beginning of the heating process, the color looks a bit off (somewhat brownish), but it turns to yellow as soon as the ingredients start to combine with the heat.
Ingredients (for one batch that should be enough for one lemon tart):
zest of one lemon or lime
juice of three lemons or limes (I usually use a mixture of both)
Melt the butter in a skillet on medium heat. Be careful not to let it brown! In the meantime, grate the lemon zest and squeeze the lemon or lime juice. Combine the eggs and the sugar in a bowl and whisk to combine. Add the mixture to the butter, stirring constantly, then add the lemon juice and zest. Move up the heat a little bit and continue stirring until the mixture is just below boiling point and starts to thicken. Stir some more, being careful not to let the mixture boil. Remove from the heat and let cool down (if you have the strength to resist temptation).
And here’s what I’ll make tomorrow (picture is from the last time I made lemon meringue tart):