I love lemon curd, but for some reason didn’t think of making it myself until a year ago when I found myself with a dozen egg yolks left over from a big merengue I was making. So many of my recipes are created out of the leftover ingredients of other cooking endeavors, but I am sure this is the case for everyone who doesn’t want to waste perfectly good produce.

After making a nice batch of Macaron last week, I have had a half a dozen egg yolks sitting in a tub in my fridge awaiting a purpose. Since my parents were coming over,  I figured I would make them into a quick dessert for them. I served these lovely desserts after Fresh Pea Soup and Chard and Italian Sausage Pizza.

This recipe makes enough pudding for four, but makes a bit more curd than is needed to top the four custards. Use it to top toast or yogurt, or sneak giant spoonful’s while drinking tea as I am shamefully known to do.

The custard is fairly flexible. When I have a lot of egg yolks, I make it with three egg yolks, but when I don’t, I just whisk 2 eggs and put them in instead.

Lemon Curd

1/2 cup granulated sugar
3-4 egg yolks
1/2 cup fresh lemon juice (juice of 2 large lemons)
zest of one large lemon
6 tbsp. unsalted butter, in 6 pieces

1. Mix sugar, zest, lemon juice, and egg yolks in a small sauce pan. Cook on low heat until thickened, whisking constantly.
2. Add in 6 tbsp. butter and whisk to thicken a bit more.
3. Transfer to a lidded jar and chill. Don’t worry about cleaning the pot.

Lemon Custard

1/3 cup sugar
2 tbsp. cornstarch
2 cups milk
1/8 tsp. salt
3 egg yolks or 2 eggs, whisked together
2 tbsp. butter
2 tsp. lemon juice

1. In the same pot, combine sugar, cornstarch, and salt. Add milk and whisk, cooking on low heat until thickened.
2. Whisk some of the milk mixture into the eggs to temper, then whisk them back into the custard. Boil and whisk for 1 minute longer.
3. Remove from heat and mix in butter and lemon juice.
4. Pour into serving glasses, cover and chill. Top with curd before serving.

Total cooking time: 30 minutes

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