Lemon Curd

Tart and refreshing, this lemon curd is the filling for Pasta and Company’s famous lemon tarts but it’s so delicious and easy I use it to fill cakes and scones as well.

Meyer lemons are right now in season.  I’m a huge fan of these sweet lemons and bought a mesh bag of them last week.  We ate them with powdered sugar on French toast (with homemade brioche) and they add extra depth to this lovely curd.  

In the grocery store, you’ll smell them before you see them,their lemon blossom scent is unmistakable.

 

 

I loved the Tom Douglas Cherry Almond Scones so much I made them for E’s class as a morning snack and then came home for English tea Bainbridge Style.  That’s homemade Devonshire cream on top; lemon curd inside.  Absolutely delicious.

Cheers!

  

Lemon Curd

By: Pasta and Company By Request

3 whole eggs

3 egg yolks

¾ cup freshly squeezed lemon juice

¾ cup granulated sugar

1 tablespoon arrowroot

1 ½ teaspoon lemon zest

4 ounces cream cheese at room temperature

In a food processor bowl equipped with a steel blade, place whole eggs, yolks and lemon juice. Process until eggs are well beaten. Then, with machine running gradually add sugar, arrowroot and lemon zest. When well mixed, add cream cheese a chunk at a time and puree until specks of cream cheese are no longer visible.

Pour lemon mixture into a medium saucepan. Place over medium heat and stirring constantly with a wooden spoon, cook until curd is steaming and coats the spoon, but is still think enough to pour. Remove from heat and stir, curd will thicken as it cools.