Happy New Year!
I’m so excited to dive into the loooooong list of international desserts from all over the world that I plan to share with you this year. Some are familiar classics (like today’s homemade lemon curd recipe) and some are more unfamiliar and stretch my idea of dessert.
As I mentioned in my last post, with all of the holiday baking I’ve done these past few months, I’m craving lighter desserts.
Or even no desserts! (What?) In all honesty, I’m really craving salads right now.
So, over the next few weeks I’m making up lots of international “basics” – things that I can eat a bite of here and there to satisfy my sweet tooth but will keep in the pantry until I want to make a full-fledged dessert again.
I used to buy lemon curd once in a while but now that I know just how easy it is to make it at home, I’ll never buy it again!
This homemade lemon curd recipe yields a strong lemon flavor that is delicious on so many things:
- Spread on a scone.
- Drizzle on fruit salad.
- Swirl into greek yogurt or whipped cream.
- Use it as a pie, tart, crepe cake or pavlova filling.
- Add a dollop to cheesecake.
- Combine with Greek yogurt to make creamy, delicious popsicles
- Or eat a spoonful of homemade lemon curd right out of the jar. It’s that good!
When I make a new international dessert, I often look a variety of recipes and create my own that works with the ingredients and measurements I have here in the US. But since lemon curd can be tricky to get right, I decided to follow this Fine Cooking recipe.
This lemon curd recipe took about 10 minutes to make and has a strong, tart lemon flavor and thick-but-not-too-thick consistency.
Easy Homemade Lemon Curd
Zest and juice lemons so you have 1 tsp grated lemon zest and 3/4 cup lemon juice.
Separate 2 large eggs and set another two (whole) eggs aside.
Chop up 6 Tbsp of room temperature butter and place into a mixing bowl with 1 cup sugar.
Beat butter and sugar until light and fluffy. The first time I made this I used a hand mixer but now I use my stand mixer. Either one will work!
Add the 2 egg yolks, the 2 whole eggs, and then beat again until throughly combined.
Add the 3/4 cup lemon juice. I used a strainer because there were a few small seeds that I couldn’t get out with a spoon.
Stir the mixture and then pour into a saucepan. Don’t worry if the mixture looks curdled after you add the lemon juice. It will smooth out once the butter melts.
Heat the mixture over low heat, stirring constantly until it looks smooth and thickens up.
Turn up heat and keep stirring until the lemon curd reaches 170 F.
To test whether your lemon curd is ready, dip a wooden spoon in the mixture, then turn it over. Does the mixture cover the back of the spoon? If so, run your finger over the spoon (be careful, it’s hot). If you can clearly see where you ran your finger over the back of the spoon, it’s ready (see below).
Take the lemon curd off the heat, add the lemon zest, and stir.
Let the lemon curd cool for a bit, then pour into a sterilized jar. Cover tightly.
Lemon curd will last about 1 week in the fridge or 2 months in the freezer.
Recipe credit: Fine Cooking
Recipe credit: Fine Cooking
These paletas are super simple: lemon curd and Greek yogurt. I made these one day and surprised my husband with them after dinner and we both loved them.
What you need to make Lemon Curd Paletas:
- 1 1/2 cup full fat Greek yogurt
- 3/4 cup lemon curd (add more or less to taste)
- 6 popsicle molds (I use and love these!)
How to make the paletas:
Stir the lemon curd into the Greek yogurt. I like to add half of the lemon curd, mix it well, add the rest of the lemon curd and then gently fold it in. That way you get a bit of a swirl effect and pockets of delicious lemon curd.
Fill 6 popsicle molds and freeze until set.
I bought these stainless steel popsicle molds a couple years ago and use them all summer long. I love and highly recommend them! When you’re ready to enjoy your paletas, run them under warm water until you can easily pull them out of the mold.
Whether you make lemon curd or lemon curd paletas, enjoy!!