Lemon Curd
Photography by Sally Buffington for Edible San Diego
Photography by Sally Buffington for Edible San Diego
Lemon curd? Or lemon butter? Whatever you call it, lemon curd is one of my favorite things to make and has been ever since 1968 when I came west from Boston, armed with The West Coast Cookbook. This was an engagement gift from my California aunt who’d inscribed it Love and much happiness and good eating. The book’s rather clubby tone (“we like” or “we serve” this dish for breakfast) didn’t put me off either, because I felt invited in via Aunt Betty’s friendly gesture.
And all these years later, I’m still making lemon curd; page 69 is a mess, spotted and spattered. The recipe is very easy: lemon juice, eggs, egg yolks, sugar, and grated lemon rind—all whisked together in the double boiler, allowed to thicken, and there you have it. A glossy yellow thick flavorful substance that lasts beautifully in the fridge. A wonderful mouthful of lemon.
Recipe courtesy of Sally Buffington and her memoir, A Place Like This: Finding Myself in a Cape Cod Cottage (Woodworth Press 2021).
Ingredients
Makes 2 cups
- ½ stick butter
- Grated rind of one lemon
- 3 lemons, juiced
- ¼ teaspoon salt
- 1 ½ cup sugar
- 3 whole eggs
- 3 egg yolks
Instructions
- In a double boiler, melt the butter, then add grated rind and lemon juice, salt and sugar. Stir. Continue to cook over boiling water and add egg yolks and whole eggs, whisking intermittently, until the mixture thickens and is shiny. Cool before storing. Keeps well in refrigerator if tightly sealed.
Sally Buffington
Sally Buffington is a writer, photographer, and classically trained musician. From her home in La Jolla, California, she often migrates back to memories in Massachusetts—especially her spiritual homeland of Cape Cod. Her memoir, A Place Like This: Finding Myself in a Cape Cod Cottage, is her first book.
