Lemon Curd with Brooks Cherries

I get nearly all my fruit from Sweet Tree Farms.  They sell next to my booth at the Silver Lake farmers’ market so we often trade veggies for fruits, and they have the most incredible stuff.  It’s all organic and in the summertime their stand it overflowing with all sorts of types of stone fruit: plums, cherries, pluots, apricots, peaches and nectarines!

The first cherries of the season were big, plump and very sweet and apparently they aren’t the well known bing or rainier cherries, but rather brooks, a variety I had never heard of.  but i can vouch for how truly tasty they are.  They don’t need any accompaniment, but on my days off I can’t help myself from tinkering in the kitchen and making recipes that I’ve been curious about.

So I decided to try a lemon curd, which has such bright flavors it compliments any fresh fruit in just the right way.  I used Alton Brown’s recipe because I know with classics like this he doesn’t mess around with anything fancy, just tells you the simplest and best way to make it.  The recipe only has 4 ingredients and takes about 30 minutes to prepare.

 

Lemon Curd
5 egg yolks
1 c sugar
4 lemons, zested and juiced
1 stick butter

Alton’s recipe says to add more water if your lemon juice isn’t quite 1/3 cups, but I came out with 1 full cup of juice because my lemons were so big.  This means a little thinner curd, and because of that I gave it a bit more time on the double boiler.

I used turbinado sugar because i prefer it’s caramel-like undertones and appreciate a less processed product.  It’s okay if it doesn’t all dissolve when you first mix it in.

This recipe requires a double boiler, which I usually make from just a small pot with a metal or ceramic bowl big enough to sit on top of it.  Fill the pot with about 1 inch of water so that the bowl on top does not touch the water.  When the ingredients are all prepped bring the water in the pot to a boil and reduce down to a simmer so a slow stream of steam gently warms the bowl.

When you start up the double boiler, add all the egg yolks, sugar, lemon juice, and lemon zest to the bowl on top and whisk frequently while cooking.  Alton said he only needed to have it on the double boiler for 8 minutes, but I cooked mine for about 20 because it was more of a thin consistency.

While it’s cooking chop up a cold butter stick into small cubes.  When the curd is done cooking pull from heat and add each butter cube one at a time, letting melt before adding the next.

Pour into individual containers, about 4-6, and refrigerate for at least 2 hours, but its even better to let sit over night.  If you want you can cover in plastic wrap but I didn’t.

The curd will thicken a bit and form a little skin on top so you can place the fruit right on top.  Cherries with stems are perfect for dipping because you just need a little coat on each bite.  Enjoy!

Yields 4-6 servings

Comments

2 Responses to “Lemon Curd with Brooks Cherries”
  1. sui says:

    oh my gosh. I love sweet tree farms! I live in san diego currently & I love their fruit. sooo good. 😀

    your blog is perfect, I swear almost every recipe seems like something me or my partner would love to make/eat. so yummy 😀

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