How to Make Lemon Curd

Wrangling bright citrus sweetness out of winter’s last bounty


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How to Make Lemon Curd

Winter’s bounty is often picked on, hated for its abundance of hearty root vegetables and lack of fresh fruit. But while you may be ready to say goodbye to rutabaga and last-minute snowstorms, don’t forget that the cold months bring a multitude of bright citrusy options like vibrant grapefruit, floral nectarines and tart lemons. 

Spring is fast approaching (believe it), so savor these flavors while you still can. Lemon curd is one of the most delicious ways to get your citrus fix, and despite what you might have heard, it’s really easy to make. If you’ve never dabbled in lemon curd, I recommend you do—it’s like sunshine in a jar, not to mention a great topping for toasted pastries and a creamy filling for lemon bars. So skip the store-bought variety, make a double homemade batch (this recipe yields 1 cup curd) and freeze some of that wintry citrus for a rainy spring day.

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