Lemon Curd is a wonderfully delicious, sweet and tart treat that has a myriad of uses. I use it primarily to go with Scones. But I also use it fill in tart shells, as a layer in between layers of cake, on top of Strawberry Shortcake, in mini puff pastry shells topped with a dollop of Devonshire Cream, and so much more. Just be creative. Whatever might sound good with a sweet and sour lemon flavor, go ahead and try it.
Cooking Lemon Curd can be a little tricky, but if you pay attention to it, you’ll end up with the perfect consistency of lemon curd. You have to temper the eggs so they don’t curdle. The trick is to be patient. If you have your heat too high you will curdle your eggs and have white bits in your curd. If you do, don’t worry too much about it, you can still eat it as is, and you won’t really notice a difference in the flavor, you just won’t have that perfectly smooth texture. Or, you can strain it to get the egg white bits out, but this will take awhile as the curd itself will be thick.
You can also keep this curd for a long time by preserving it in canning jars. You actually don’t have to “process” it if your jars and clean, sterilized, and HOT when you put the hot curd in the jars. Make sure you fill the jars to within about 1/4″ of head space before you put the lids on. Close the lid tightly and let them cool on a cloth on the counter until they come to room temperature, then refrigerate them. If you hear the lids “pop” they have sealed properly. I keep them in the refrigerator, even though they may be safe to keep on the counter, I just prefer to take that extra precaution since they do have eggs and butter in them.
At any rate, this is the best Lemon Curd I have ever had, and I’ve been making it for well over 30 years. People rave about it every time I serve it at a tea party. You will LOVE it! Enjoy!
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