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Dessert - Recipe Card Series

Lemon Curd

The vibrant tang of this lemon curd brings a delightful citrus zing to any dessert or breakfast spread. This simple yet sophisticated recipe is sure to become a staple in your culinary repertoire, offering a burst of sunshine with every bite.

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Recipe by Chef Heather McLeod

Award-winning Chef Heather McLeod, owner of Three Pug Bakery and Catering, began in 2014 with a big dream and a tiny cottage industry home kitchen. From these humble roots, she has expanded into a full-service weekly meal delivery, bakery, and catering company serving all of Orange County. You can find her signature smoked chicken pot pies each week at specified partner locations.

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Yields 1 Quart

Its smooth, creamy texture and rich flavor are perfect for elevating simple treats. Consider pairing it with freshly baked scones or using it as a luscious filling for a classic lemon meringue pie. The addition of lemon oil enhances the natural zest of the lemon juice, while the rosemary farm-fresh egg yolks contribute to its velvety consistency.

Ingredients

  • 1 cup lemon juice
  • .5 dram lemon oil
  • 2 cups sugar
  • 2 tbsp cornstarch
  • Heavy pinch of sea salt
  • 10 Rosemary Farms egg yolks (set whites aside for meringue if making pie)
  • 10 tbsp unsalted butter

Instructions

1. Fill a large pot 1/3 full with water. Bring to a boil then reduce heat to medium.

2. While water is boiling whisk sugar, cornstarch and salt together in a small bowl. Set aside.

3. In a large heatproof bowl, whisk Rosemary Farms egg yolks, lemon juice and lemon oil. Slowly whisk dry mixture into wet until incorporated.

4. Place bowl over pot to form a double boiler making sure the water doesn’t touch the bottom of the bowl. Continue whisking until the curd thickens and coats the back of a spoon (10-15 minutes). Remove from heat and stir in butter. Cover top with plastic wrap to keep skin from forming. 

5. Refrigerate and enjoy with scones or as a filling for lemon meringue pie.

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