So. Lemon curd straight from the spoon is nice. But you know what’s even better? Putting it in a cake.
Oh, I’m sorry. Make that a lemon olive oil cake filled with lemon curd and frosted with honey buttercream.
I know, right?
Hello, lemon curd. Fresh, familiar, decadent, springy. I like you very much.
I’m still relatively new to making custards, but curd is a cakewalk even for a newbie like me. It’s fruit juice or puree, sugar, butter, eggs, cooked gently until thick and glossy. This is the lemon inside a lemon danish; the sunny yellow spread on top of a scone; the gooey-soft filling between the layers of a cake.
This lemon curd is rich and luxe, and a little goes a long way. It looks adorable in a glass jar, and goes down smoothly enough to be downright dangerous.