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Lemon Curd with Whipped Cream
Lemon Curd with Whipped Cream
Christopher Hirsheimer/Canal House Cook Something

Christopher Hirsheimer and Melissa Hamilton—the women behind the renowned culinary studio Canal House—know a little something about simple, beautiful home cooking. Their ninth and newest volume, Canal House Cook Something: Recipes to Rely On, is filled to the brim with unfussy and adaptable recipes that also happen to be gorgeous, like this lemon curd with whipped cream.

“This sweet-tart dessert pudding, filling or sauce,” they write, “is a staple at Canal House. Whipped cream is its counterpart. The curd can also be made with orange, lime or Meyer lemon juice. It keeps, covered, in the refrigerator for up to two weeks, and freezes beautifully. Just pull it out of the freezer to defrost at room temperature.”

Freezer-friendly and customizable? Tell us more…

“We serve it like a pudding,” they continue, “topped with a dollop of whipped cream; pour it while still warm into a pre-baked tart crust and then let it cool to set up for a tart; spoon it onto warm buttered biscuits instead of jam; alongside pound cake; as a garnish to fresh fruit; and over meringue piled with tropical fruits or fresh berries.”

Put this one in your back pocket, if you haven’t already.

Excerpted from Canal House, Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York.  All rights reserved.

RELATED: Muffin-Tin Lemon Meringue Tarts

4 servings

Lemon Curd

2 large eggs

4 large egg yolks

4 to 6 lemons, washed and dried

1½ cups granulated sugar

6 tablespoons unsalted butter, cut into small pieces

Whipped Cream

1 cup cold heavy cream

2 tablespoons granulated sugar (optional)

1. Make the Lemon Curd: In a medium bowl, gently whisk the whole eggs and egg yolks together, then set aside. Finely grate the zest of 4 lemons into a medium nonreactive saucepan. Juice enough lemons to make about 1 cup of juice. Add the juice to the saucepan and whisk in the sugar.

2. Set the saucepan over medium-low heat and whisk in the beaten eggs. Cook the mixture, whisking or stirring with a wooden spoon constantly to prevent it from boiling, until it has thickened, 5 to 8 minutes.

3. Remove the saucepan from the heat and add the butter, a few pieces at a time, whisking until the butter has melted. Strain the lemon curd through a sieve into a plastic or glass container. Cover with plastic wrap pressed right on the surface of the lemon curd, then cover and refrigerate until cold and set, about 4 hours.

4. Make the Whipped Cream: Put the cream and sugar, if using, into a large mixing bowl and beat with a whisk until it just begins to thicken. Continue beating until the cream holds very soft peaks. If it’s still too loose, just before serving, whip the cream for one or two turns until the peaks just hold.

784 calories

46g fat

91g carbs

8g protein

85g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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