When my friend Di decided to host a virtual ice cream social, I knew right away that I wanted to contribute my newly-created Pimm’s No. 1 Ice Cream Cup recipe. The only problem was that I hadn’t actually written it yet. And I had intended to use it as the culmination of a 5-day lemon-lime extravaganza, which would include recipes for lemon curd, lime curd, lemon curd ice cream, and lime curd ice cream (none of which I had written, either).
I decided to go ahead with the plan, so I will be posting these recipes over the next few days, ending with the Pimm’s ice cream on Sundae Sunday.
(based on a recipe by Alton Brown)
- 5 egg yolks
- 1 cup granulated sugar
- 4 lemons, zested and juiced
- 1 stick cold butter
- Put water in a medium saucepan to a depth of about 1 inch. Place the saucepan over medium-high heat and bring to a simmer. Lower heat.
- Combine eggs and sugar in a metal bowl large enough to fit over saucepan without the bottom of the bowl touching water in the pan. Whisk until light, about 1 minute.
- Add lemon juice and zest to the egg mixture, place bowl over simmering water, and cook, stirring constantly, until thickened, 5-7 minutes. Remove from heat.
- Cut butter into 10 pieces and whisk it into lemon curd, one piece at a time, stirring until melted before adding the next piece.
- Scrape curd into a container, cover the surface with plastic wrap, and refrigerate until well chilled.
Makes 2 cups.
This curd is delicious. It tastes a lot like lemon meringue pie filling and can be used to make lemon curd ice cream or tart, or eaten on toast, scones, or directly from the jar.