You know what we’ve never really done?
Mainly because we’ve moved so much we haven’t had a lot of neighbors.
Okay, mainly because I’m too lazy.
But I prefer the moving-a-lot explanation.
Anyway, our citrus trees are going crazy this time of year, and I can hardly keep up with the fruit the girls keep bringing in.
So lemon curd, which has long been one of my favorite foods and recipes, seemed like the perfect neighbor gift.
And a lemon curd recipe with four ingredients? It couldn’t be easier (each batch makes about 2 pints – I quadrupled the recipe and I’ll probably make a second batch later this week, when I have another 20 lemons to deal with).
I love a homemade gift, especially one that’s seasonal, and I really love that it’s made from our own fruit (I take no credit for our backyard growing fruit; it’s basically like magical trees in our backyard that just keep sprouting new lemons, limes, and oranges).
Maybe this will be a new tradition. Or, maybe next year I’ll go back to my lazy ways.
Lemon Curd Uses
When we took this lemon curd around to our neighbors, most of them had never heard of it, let alone eaten it, so we got lots of questions about lemon curd uses. I usually tell people to use it like jam – spread it on toast or pancakes or stir a little bit into some yogurt. And it’s especially delicious on lemon poppyseed muffins.
Lemon Curd Recipe
Homemade Lemon Curd
- 1/2 cup lemon or other citrus juice
- 1/2 cup sugar if you use a sweeter citrus like orange, you'll want to decrease the sugar slightly
- 3 eggs
- 6 Tablespoons unsalted butter melted
Combine juice, sugar, and eggs in a blender/food processor and blend for about 30 seconds. With the blades running, carefully pour in the melted butter.
Pour the mixture into a saucepan and bring to a low boil over medium heat (this may take a few minutes), stirring frequently and making sure to scrape the bottoms and sides. As soon as it reaches a boil, lower the heat and stir constantly until the mixture resembles pudding (it should coat the back of your spatula/spoon) and is a little bit shiny. This should only take a couple of minutes.
Pour into a jar and let cool before serving or storing.
Keeps in the fridge for up to 2 weeks.
(adapted from Williams-Sonoma Muffins Cookbook)