Friday, July 22, 2011

Lemon curd is delicious, but the name could use some help.

I am afraid that things are going to be a little food heavy over the next couple of weeks around here. See, last weekend Inspector Climate and I went to visit his parents for the weekend. On the way there  we stopped at a family friend's house to say hi.  This family friend had a giant lemon tree outside and is a potato farmer. He offered to give us a BAG OF LEMONS and a bag of potatoes. How's that for locally grown produce?

We also stopped at another family friend's house and she offered us a bag of home grown kiwis.  Holy nom nom nom, ya'll. (I grew up calling the fruit pictured below, kiwis. Did you? Australians call them Kiwi fruits - as to not confuse them with their New Zealand neighbours, I guess? I certainly hate when this happens "do you have an kiwis?"  "No, I am out of New Zealanders today..."  AWKWARD).

Seriously, these are some incredible kiwis. So tasty and tiny. YUM.

And here are our bags of food.  Look at all those lemons!

I didn't want to fool you into thinking that I've suddenly gotten good at taking photos (I can't and my camera is a jerkface), so here is a behind the scenes shot of trying to properly light our goodies.

Having all these lemons means that I need to get my gluten free bake on something fierce.   So, today I decided to try out this recipe for lemon curd.

You'll need:

2 eggs + 2 yolks
I only used 5/8 cup of sugar because I assumed these lemons being freshly picked and all would be sweet enough, but the recipe calls for 3/4 cup.  I think I could probably have used even a little bit less to be honest.
80g or 1/2 cup of cold unsalted butter
Zest and juice of two lemons.

First you'll need to put your 2 eggs and 2 yolks and sugar into a saucepan and whisk until smooth and combined.  Then measure out your butter and juice and zest your lemons.

Next, place on a very low heat and whisk continuously until the mixture thickens.

This took an extremely long time of constant whisking, like 40- 45 minutes I'd say (this is a completely guesstimate).  After it thickens you can strain it and keep it in the fridge for up to two weeks, but I doubt it will last that long - and depending on your love of lemon, straining might be considered optional.

Even though my hands were red from all the whisking as soon as it thickened and I'd spread the lemon curd on two pieces of gluten free toast all was forgiven because DAMN, bitches, this shit is good.

Like seriously good, like I want to use that whole bag of lemons to make lemon curd and then I want to swim in it.  Yeah, that good.

For those of you keeping track at home, this makes my 8th new recipe for my life list.


  1. I love lemon curd! After seeing this, now I want some!

  2. i've made this before and you're right, it takes FOREVER for it to thicken up. you get to a point where you think 'have i done this correctly, surely it should have done something by now?' and then all of a sudden it's nice and thick!

    maybe i should make some this weekend, it's definitely delicious!

  3. Oh yum, that is so fantastic that you got all that yummy free food! And the lemon curd looks delicious :) Hahaha and I would be one of those sarcastic Australians if I heard you ask for a kiwi! We mean nothing by it, I think it's just hard-wired into our genes.... :p

  4. Those are some goodies you got there girl! That lemon curd sounds super yummy and perfect for summer ;)
    Wait- it isn't summer there is it? I have no idea, lol.

  5. I love homemade lemon curd but I don't think I have enough patience to stand and constantly stir. Your recipe looks great though!

  6. I always wanted to make it. Every great once in while I'll get at the grocery store.

    I stirred the raspberries ..forever it felt like while making jam..but add that sugar and that other stuff (so it jells)..that didn't take long.

    I'll have to try this.

  7. I don't know why, but after reading your post, I keep hearing Devo's "Whip it Good" in my head. Except it's "Whisk it Good." Curd.

  8. i know you commented that you haven't found a good gluten-free phyllo alternative... but just in case you have (of even if you just want to make it on toast), you should totally try this recipe. the filling is DELICIOUS and i'm sure with fresh lemon it's probably a million times better.

  9. Curd.


    I just had cake that had lemon curd in one of the layers and it was delish.

    But the name is an automatic ew reflex for me.

  10. oh wow that looks so good! I grew up eating lemon curd from the supermarket but now I might have to try making this recipe on my own. Cant wait to see more recipes!

    P.S. I've always called them just "kiwis" too...I didn't feel the need to add the 'fruit' part on the end as it seemed redundant. Now I'll know better.

  11. Homegrown food - the best.. You should visit your friends more often :D

  12. I have never tried curd of any kind but I've always wanted to! Making it seems like a lot of fun but also quite a lot of work!

  13. LOL @ your behind the scenes lighting! IC is a good good man.

  14. YUM. But agreed about the name. Curd...just sounds nasty.

  15. Looks delicious. I'm on the hunt for a brilliant cheesecake recipe... let us know if you have one somewhere in your brilliant mind :)

  16. Yes, it could use a new name! You could make either breaded pork or chicken and squeeze lemon juice on them. Also, lemonade (maybe see if there is a kiwi lemonade???). Love kiwis for breakfast! Cut and scoop!

  17. Mmm, sounds good but you're right, the name could use a little bit of help.

  18. I'm not the biggest fan of lemon, but you better believe I'll be sharing this with my lemon-loving friend!!

  19. Love the behind the scenes lighting trick!

  20. oh we have lots of lemons i might make some of this not sure if i can whisk for that long though.

  21. oh my gosh, you guys are so clever lighting up your subject matter this way! props to that fine bit of wizardry!!! d-vine deliciousness going on. mmmm, yum! happy sunday and thanks a bunch for visiting me. ♥

  22. Lucky thing - all that produce looks so tasty! I love lemon curd and make my own when making lemon lime cheesecake. Enjoy the rest of the lemons!

    Chic 'n Cheap Living

  23. I've been always a lemon fanatic. That is why I am so excited to make this after reading your blog.

  24. I love lemons - I'm jealous you got a whole bag! But I'm totally with you on the lemon curd name...not appetizing at all!

  25. Poppies and Sunshine - yes! It has that affect on my too. Just talking about it and I am like, perhaps I should go eat some.

    SJ - So yummy, I totally started second guessing myself.

    The Many Colours of Happiness - As long as I am with Australians who call them kiwi fruits I can't seem to stop myself from saying it too.

    Teacher Girl - No, it's winter! It's yummy ALL THE TIME.

    Aqui - it's TOTALLY worth it though.

    Ellie - Yeah, it does take a while with jam as well, but with an end result that is so delicious, why not?

    The Zadge - YES, that's perfect, next time I make it I'll just keep singing that to myself.

    You're lucky I don't have a gun - That link didn't work for me :(

    Kyle - Yes! I like what we discussed on twitter, it'll now be lemon curl.

    Crystal - HAHA, exactly. It is redundant.

    marina - EXACTLY. I might start suggesting visits to IC's family friends houses more often :)

    Karina - It's actually not a huge amount of work, you don't have to whisk vigorously or anything.

    Oneika - HAHA, I know right. He gets pretty into it actually.

    Alex - Curd is not good! but thickened lemon and sugar is delicious :)

    Azra - I do have a brilliant cheesecake recipe (white chocolate cheesecake?) I'll see if I can find it and email it to you.

    Caren - Yes, we've eaten all the kiwis now (yum!) and now just left with lemons.

    Krysten - Totally. It's one of those things that kids would never eat because it sounds yucky.

    jehlik501 - Yay! Sorry this post didn't have anything for you!

    Laura - Hah! Yes, it works well.

    Megan - let me know how it goes, you can totally do it, it's SOOO WORTH IT

    Lynn - We do our best! hope you had a great weekend

    chic n cheap - lemon lime cheesecake, YUM

    Hotel search - Let me know how it goes!

    Sherri Lynn - I know I couldn't stop talking about it. The Climates thought I was crazy.

  26. I like lemon curd but you're definitely right, the name sounds gross!

  27. YUM!! our meyer lemon tree is all cleaned out of ready to eat lemons, but there are lots of little baby lemons agrowing. i can't wait for fall. i'm definitely bookmarking this recipe and making lemon curd.

  28. Oh yum! I love that he held the light for you!

  29. i love all things lemon. and this looks delicious...especially in the summer. tried making it once and did not exactly succeed. maybe time for another go 'round.

  30. From reading your blog I am now going to add A Lemon Tree to my "lust-have list"... I also, from reading your about me page, talk in parenthesis A LOT. I like to think it's because my mind is too full of all my thoughts that I have to get them all out. What is more likely, and my mother tends to agree with me on this matter, is that I ramble... A lot!