Classic French Lemon Curd (Crème de Citron) – Perfect for Topping, Filling, or Tarts
While visiting Provence this fall and walking throughout many small villages, we noticed several citrus trees. Sometimes in personal yards, sometimes in pots on sunny verandas. When thinking about France, I really hadn’t thought about citrus cultivation. After seeing lemon tree after lemon tree, it became obvious how the French have perfected the zesty lemon tart filled with beautiful, silky smooth, classic lemon curd.
Menton Lemons
The south of France’s climate is suited for growing citrus. The town of Menton, and the surrounding areas, are know for their lemon production. So much so, that every year they celebrate the local bounty with their annual lemon festival. Citrus sculptures and parades filled with citrus themed floats are featured. The festival caps off the winter and is the signal that is time to move into spring. It takes place for 20 days from the middle of February into March and attracts at least 240,000 visitors. Every year, there is a new theme for the festival. Some past themes were “Around the World in 80 days”, “Broadway and Musical Comedies”, and “Rock and Opera”.
Menton is know to grow “liquid gold” with its lemon production. The gentle climate and traditional farming methods ensure this local fruit’s unique flavour is highly prized by gourmets and top chefs. The Menton Lemon is distinguished from other varieties by its oval shape, its fragrance, mild acidity, the thickness of its skin and its colour which changes according to the season. It is pale yellow at the start of its life and becomes bright yellow when ripe. Grown following the traditional methods of past generations, the Menton Lemon is picked by hand. It does not undergo any chemical treatment after harvesting and is not coated with any wax. This is an interesting article concerning Menton lemons: https://apnews.com/article/france-riviera-menton-lemons-citrus-climate-change-drought-9fcb5d55e1e3e58e0b431e0983aa3331
Classic French Lemon Curd (Crème de Citron)
I always look forward to citrus season. Here in the PNW, we obviously can’t grow citrus, but winter always brings nice, fresh citrus to our grocery stores. My neighbor has a Meyer lemon tree that she keeps in her front window. I was happy to learn that even though we are in the Pacific Northwest, we can have freshly picked lemons! On several occasions, my neighbor has shared her bounty of fresh lemons. My favorite thing to do with them is make a fresh, classic lemon curd.
Lemon curd is perfection…. and has so many uses. Simply use it as a spread, such as on shortbread cookies (my favorite), scones, or on a pound cake. It makes a lovely filling for angel food cake, or topping for a cheesecake. It can be a feature in the classic French Lemon Tart (Tarte au Citron), or the topping for a Lemon Pavlova. So many uses….. so little time! Enjoy!
Classic French Lemon Curd (Crème de Citron)
Ingredients
- 1/2 Cup Freshly Squeezed Lemon Juice, Strained Roughly 4 lemons, depending on how big or how juicy they are. **Meyer Lemons are SUPERB in this recipe**
- 4 Large Egg Yolks
- 1 Large Egg – Whole
- 1 Cup Sugar
- 8 Tbsp Butter, Cut into pieces
- 1+ Tbsp Grated Lemon Zest I always add a bit more than a Tablespoon – not necessarily a measured amount.
Instructions
- Juice the lemons through a fine mesh strainer into measuring cup. Set Aside.
- Separate Eggs, putting yolks into a small bowl.
- Using the fine mesh strainer, strain the yolks through the strainer into a heavy bottomed saucepan.
- Add the Sugar, Lemon Juice, Egg Yolks, and Egg. Whisk to combine.
- Cook over low heat, stirring constantly with a wooden spoon. Cook until the mixture thickens, and coats the back of the spoon. You can test doneness by running your finger down the coated spoon, checking that the curd doesn't run into the space where your finger was.
- Stir in butter pieces, a few pieces at a time. Once butter is incorporated, add the zest and stir to combine.
- You can use immediately, or spoon into a jar/s and refrigerate for later use.
- Enjoy by spreading on shortbread cookies, scones, pound cake, angel food cake, cheesecake, or poached fruits. Enjoy.
this recipe and shortbread were indeed the perfect combo!