Lemon curd is one of those things that may raise an eyebrow at first. You’re like, what is it and why would I want it? The word ‘curd’ itself just does not seem appealing (at least these were my thoughts). But then one night I was up far too late with too much energy and I thought I’d give it a try. I found Dorothy’s super easy lime curd recipe from Crazy for Crust and decided it would be a great place to start. Knowing me, I just had to give it my own twist. And while I was digging for lemons in the fridge I tossed a few stems of fresh rosemary out of the way and then realized, WAAAIIITTT!!! That would actually make this even better!!!
How right I was! So creamy, so smooth, so tangy and sweet and that slight piney flavor from the fresh rosemary was just perfection.
This stuff makes an amazing filling for oh so many things. Super yummy layered in a parfait, poured into a tart shell, mixed with cream cheese and baked in puff pastry… I even used it to fill macaron shells!
There are just countless ways to enjoy it. Try it out and see how many things you can make… before eating it all by the spoonful!
- 3 large eggs
- ¾ cup organic cane sugar
- ½ cup fresh lemon juice
- Zest of 2 medium lemons
- Pinch of salt
- 4 4-inch stems of fresh rosemary
- 4 tablespoons unsalted butter, diced
- In a large bowl, whisk together the eggs, sugar, lemon juice and zest and salt until you get a smooth mixture.
- Pour the mixture into a medium saucepan and add the rosemary. Place over medium low heat (think 3 or 4 out of 10 or so). Stir constantly, using a wooden spoon, taking special care to get the "corners" of the pot so nothing sticks.
- Cook until the curd thickens, about 5-7 minutes or so. You'll know it's about ready when you can swipe through the curd on the back of the wooden spoon and it leaves a clear path (without running back together). Then turn the heat all the way to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.
- When the curd is cooked, remove the rosemary and strain the curd into a glass jar and seal it. Allow to cool on the counter to room temperature before refrigerating overnight, or at least 6 hours. This will allow the curd to fully thicken to its proper consistency.
Makes about 2 cups.