Ann’s Urban Homestead Citrus Curd

My favorite Christmas gift this year was a couple of jars of my cousin Ann’s homemade citrus curd, made with eggs from her chickens.  Look at the color of this stuff:

That is the super-deep-yellow lemon curd.  We also got a jar of Tangerine-Pineapple, which we have yet to sample.  I am planning some kind of dessert for that when we get back to Colorado.

We are in Southwestern Michigan right now, visiting with our good friends Stephen and Dan, and this morning Dan made blueberry scones with some wild, U.P. blueberries that they picked over the summer.  There are few things better than blueberries and lemon, and we collectively ate most of the lemon curd this a.m.

This was a really-lemony curd, which I love, and I am not sure of Ann’s specific recipe, but curd is basically a blend of egg yolks, citrus, butter, and sugar.  Here is a recipe adapted from Alton Brown:

Lemon Curd

5 egg yolks
1 cup sugar
4 lemons, zested and juiced (I would use organic lemons for this)
1 stick chilled butter, cut into pats

In the top of double boiler, whisk together the egg yolks, sugar, and lemon juice and zest.  Place over simmering water and whisk until the mixture thickens, approximately eight minutes.  Remove from heat and whisk in the butter, one pat at a time.  Store lemon curd in the refrigerate for up to two weeks.

You can adapt this with any sort of citrus you enjoy, and it is excellent on scones, biscuits, fresh fruit, tarts…one of my favorite things.

Thanks for reading,


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6 Responses to Ann’s Urban Homestead Citrus Curd

  1. Yenta Mary December 28, 2010 at 6:11 pm #

    Michigan blueberries with homemade lemon curd (which that store-bought nonsense can't begin to compare to!) … you could die happy now, but you've got a dessert to share made from the tangerine curd!

  2. Angela FRS December 28, 2010 at 6:17 pm #

    I know Mary, I am a happy girl! Not sure what I am going to do just yet–maybe tarts. Still thinking.

  3. Boulder Locavore December 29, 2010 at 3:12 pm #

    I L-O-V-E lemon curd! First encountered it in the UK at a High Tea. Been a fan ever since. Had no idea how it is made though. Thank you Angela! Sadly we are lacking natural citrus in our fair state…though I have relations in balmier states over the winter! I realize I can buy them here but it's always more fun to get the fruit locally.

  4. Karen Harris December 30, 2010 at 3:08 pm #

    I love lemon curd too. I have an old recipe from a friend that belonged to her grandmother. For years I have been saying that I'm going to make it and shamefully never have. Between your post, the drawer full of Meyer lemons I have in my fridge and the forecast of a snowstorm, today just may be the day.

  5. Angie's Recipes January 2, 2011 at 7:49 pm #

    I love lemon curd! Spread some on freshly baked scones for the breakfast….sounds just fabulous!

  6. Peasant Gourmet January 4, 2011 at 4:05 pm #

    Oh wow, my mouth is watering!

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