I am not sure who got the honor of naming this delectably refreshing and wonderful substance, but let me make a formal statement to that person:
You should be stabbed in the eye.
I know that sounds harsh, but really. What do you think you are doing naming something so heavenly and divine a name like “curd”? Seriously? You want me to picture milk curdling while I delight in this blissful indulgence? Thanks for ruining my dining experience, asshole.
Regardless of its unfortunate name, lemon curd is one of the best things you could ever put into your mouth. Especially during the summer. Like, seriously, I might have to take the spoon away from you.
Not to mention its amazing versatility. You can stuff pastries, cupcakes, or (my personal favorite) mouths with it.
I’ll be saving mine for tomorrow so that I can fold it into some homemade whipped cream and use it in the masterpiece of a birthday cake I am making for myself. As if you thought I would trust anyone else to make my birthday cake.
If you’d like to make some citrus-y delight of your own, just follow these instructions. I used the recipe Tyler Florence created here. He said it would only take ten minutes of stirring, but he was a lying twat. Mine took probably twenty.
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes (20 if you are weak like me), until the curd has doubled in volume and is very thick and yellow. Don’t let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.