Pink Lemon Curd

Just so we are on the same page here, re-read the title, I did not write pink lemonADE curd – I actually found PINK Lemons!!

What I originally thought was a another hybrid lemon like the meyer lemon, turns out pink lemon is just a breed of it’s own. The rind can have green and white stripes and when you cut into it you find a lovely pink hue. As soon as I saw them though, I couldn’t resist not picking some up to try it out.

Tart just like our regular lemon friend, but hardly any seeds were found and oh my the amount of juice that I extracted was incredible! It took just two of these beauties to gather a half cup of {pink} lemon juice!

I admit I was a little sad that my curd didn’t have a slight pinkish tint to it, but I think I need to blame my fresh market eggs for that. It difficult to compete with bright orange yolks.

I love making curd, with any type of lemon! It’s great on scones, muffins, bread or as a filling or cakes or cookies.

Susan Palmer

Pink Lemon Curd

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Ingredients

1/2 cup pink lemon juice
1 tablespoon pink lemon zest
1/2 cup granulated white sugar
3 large egg yolks, beaten
4 tablespoons cold unsalted butter, cut into 1/2 inch cubes

Instructions

Stir together the lemon juice, zest and sugar in a small saucepan over medium to medium-low heat.
Cook for 1-2 minutes, stirring occasionally until the sugar is completely dissolved.
While stirring, slowly drizzle the egg yolks into the lemon sugar mixture. Continue to cook for 6-8 minutes, scraping the bottom of the saucepan with your whisk or spoon to make sure the yolks don't burn or scramble.
Once the curd coats the back of a wooden spoon, turn off the heat and with one piece of butter at a time stir into the curd. Add the next after the first piece has melted.
Let cool before placing into a jar or airtight container. The curd might seem a little thin at this time, but it will thicken more after a few hours in the refrigerator.
Store for up to one week in the refrigerator.

Recipe Type: Fruit, Spreads

https://girlinthelittleredkitchen.com/2013/04/pink-lemon-curd/

Susan Palmer - Girl In The Little Red Kitchen

8 thoughts on “Pink Lemon Curd”

Stefanie @ Sarcastic Cooking April 9, 2013 at 10:16 am

I have never seen a pink lemon! I guess I always thought pink lemonade was just a chemically produced product. How pretty! Oh I do love a good curd. It is hard to get the curd to a pastry or toast. It most often goes from spoon to my mouth!

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Susan April 9, 2013 at 12:00 pm

You are correct though, pink lemonade is what you think it is (although in all my research on pink lemons, true pink lemonade is just lemonade + cranberry juice)!

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Nancy @ gottagetbaked April 9, 2013 at 2:05 pm

Good thing you clarified, Susan – my mind TOTALLY read “pink lemon-ADE” when I first saw the title of this post. I’ve never heard of pink lemons – huh, I learn something new everyday! I love making (and eating) curd too. Before I started blogging, I had no idea how easy it was to make. While I don’t think I’ve ever seen pink lemons in Vancouver, I’ve got 9 egg yolks and half a dozen regular lemons sitting in my fridge. Time to make some curd!

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