When life hands you lemons, skip the lemonade—Chef Joyce Doughty turns them into a bright, velvety homemade lemon curd.
Chef Doughty believes that every home cook builds their own story through food and cooking, and this simple, vibrant recipe is the perfect chapter to start.
While traditional lemon curd often calls for the fuss of a double boiler, Chef Doughty’s straightforward method cooks the curd directly in a heavy-bottomed saucepan over medium heat. A quick strain through a fine sieve catches any stray egg fragments, leaving you with an effortlessly silky, glossy, and sunshiny spread.
Ingredients:
4 large eggs
1 cup sugar
2/3 cup fresh lemon juice
Zest of one lemon, passed over micro-plane grater (or another grater with tiny holes)
2 tbsp butter
A pinch of salt
Instructions:
In heavy-bottomed sauce pan, combine the first four ingredients and place on a low to medium-heat. Using a whisk, combine those ingredients will and continue to whisk often as mixture comes to a boil. The moment there are signs of boiling bubbles, remove from the burner, add the butter, stir until melted and pass through a fine sieve. Place in an airtight container and store in the fridge until ready to use. Will keep in the fridge for a couple of weeks or can be taken to the freezer where it will last for a couple of months.
Normally, lemon curd is prepared in a double boiler for gentler cooking. However, it works just as well cooked directly in the saucepan, but will frequently develop small lumps of cooked egg white. Passing it through a sieve removes any lumps and creates a perfectly smooth mixture.
Chef’s Tips & Serving Suggestions
- Serving Ideas: Spread on French toast, in crepes, use as a filling for cream puffs or cakes, spoon over fruit salad or vanilla ice cream.
- Bonus Treat: Fold leftover curd into whipped cream and plain yogurt for an easy, no-churn lemon ice cream!
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.