Lemon Basil Curd

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 8

Welcome to a zesty twist on a classic: Lemon Basil Curd. This curd is a delightful blend of tart lemon and aromatic basil, perfect for brightening up any dessert or breakfast spread. It's simple to make, and the fresh basil adds a surprising and refreshing note that sets it apart from the usual lemon curd.

Why You'll Love This Recipe

  • Unique flavor combination: lemon and basil create a refreshing twist.
  • Simple ingredients you likely have on hand.
  • Perfect for adding a gourmet touch to everyday dishes.
  • No special equipment needed beyond a saucepan and a whisk.

Ingredients

3 large eggs
3/4 cup granulated sugar
1/3 cup freshly squeezed lemon juice
2 tablespoons lemon zest
1 tablespoon finely chopped fresh basil
4 tablespoons unsalted butter
1/8 teaspoon salt

Step-by-step Instructions

Begin by grabbing a medium saucepan. In it, whisk together the eggs and sugar until the mixture is smooth and well combined. This will be the base of your curd, so make sure there are no lumps.

Next, stir in the lemon juice and lemon zest. Add the finely chopped basil as well. Mixing these ingredients well ensures that the flavors will meld beautifully.

Now, it's time to add the butter. Place the saucepan over medium-low heat. As it warms, stir the mixture constantly. This part requires a bit of patience, but trust me, it’s worth it. Keep stirring until the mixture thickens to the point where it coats the back of a spoon. This usually takes about 10 minutes.

Once thickened, remove the saucepan from the heat. To ensure a silky smooth curd, strain it through a fine-mesh sieve. This will remove the basil leaves and any bits of cooked egg that may have formed.

Finally, transfer your beautiful lemon basil curd to a container and let it cool to room temperature before popping it in the fridge.

Tips & Tricks

  • Use fresh lemons for the best juice and zest — the flavor is unmatched.
  • Chop the basil finely to maximize its infusion without overwhelming the curd.
  • Stir constantly while cooking to prevent curdling.
  • Strain the curd while it's hot for easier handling.

Serving Suggestions

Lemon Basil Curd is incredibly versatile. Spread it on scones or toast for a tart breakfast treat. Swirl it into yogurt or oatmeal for a refreshing twist. It also makes a great filling for tarts, or as a topping for cheesecakes and pavlovas. You can even use it as a unique base for a lemon basil cocktail.

Frequently Asked Questions

Can I use dried basil instead of fresh?
Fresh basil is recommended for its vibrant flavor. Dried basil won't provide the same aromatic quality.
How long does the curd last?
Stored in a sealed container in the fridge, it should last about a week.
Can I freeze lemon basil curd?
Yes, you can freeze it for up to 3 months. Just thaw it in the fridge before using.

Ingredients Explained

Eggs are the backbone of our curd, providing the creamy texture and rich flavor. Sugar sweetens the mixture just enough to balance the tartness of the lemon. Lemon juice and lemon zest bring that iconic citrus tang and fragrance. The basil introduces an unexpected herbal note, elevating the curd to something truly special. Butter enriches the curd, making it smooth and luscious, while a pinch of salt enhances all the flavors.

Simplified Instructions

1. In a medium saucepan, whisk together the eggs and sugar until smooth.
2. Stir in the lemon juice, lemon zest, and basil, mixing well.
3. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
4. Remove from heat and strain the curd through a fine-mesh sieve to remove the basil leaves and any cooked egg bits.
5. Transfer to a container and let cool to room temperature before refrigerating.

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