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Sun Burst Lemon Curd

Happy birthday to me! I’ve never been one to hate birthdays. I believe in celebrating to the fullest extent. I try to have a birthday get together every year – sometimes dinner, occasionally brunch, and often just hanging out at a great local watering hole.

This year, my best friend offered to plan the bash. She picked a great, newish, local craft brewery – which had a wood fired pizza truck hanging out that day. She also made a scrumptious vanilla bean cake – the fragrance was intoxicating (although maybe that was the craft beer talking.) The bash was last weekend and I’m working on my actual birthday. I’ve been thoroughly fêted but still wanted a bit of a treat for my actual birthday.

I love lemony desserts. The bright, acidic flavor plays so nicely with sugary sweetness. Each sweet, tangy bite is like a burst of golden sunshine. Lemon curd is so simple to make and with so many uses (if you can hold off on eating it straight from the jar) that it just had to be my treat.

Sun Burst Lemon Curd
Adapted from Alton Brown’s Lemon Curd


6 egg yolks
1 c. granulated white sugar
4 lemons, zested
1/2 c. lemon juice
3 Tbsp. St. Germain, divided
1/8 tsp. rose water
1 stick (1/2 cup) butter, cut into tablespoons and chilled

Directions: In a medium saucepan, bring 1-2 inches of water to boil over medium heat. Meanwhile, in medium metal bowl, whisk together egg yolks and sugar. Whisk in lemon zest, juice, 2 Tbsp. St. Germain, and rose water.

When water reaches a boil, reduce heat to low. Place bowl on top (water shouldn’t touch the bowl). Whisk frequently until the mixture thickens, about 20 minutes. Whisking constantly isn’t necessary but whisking frequently will ensure that the eggs cook but don’t scramble!

When mixture has thickened, remove bowl from heat. Quickly stir in one tablespoon of butter until melted. Repeat with all butter. If the mixture gets too cool, you may need to very briefly return to double broiler just to heat slightly.Stir in remaining Tbsp. St. Germain. (Optional) For a smooth curd, use a fine mesh sieve to strain out lemon zest.

Store lemon curd in glass container with a piece of plastic wrap pressed directly onto the lemon curd, to prevent a skin from forming.


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