Kelsey’s Lemon Curd

We went to the Home and Garden show for the sole purpose of seeing Kelsey Nixon.  She was our family favourite when she was on the Food network.  Anyway, we sat in the front row as she went through two different recipe sets.  The first was veggie chowder which Chey ATE and LIKED.  I asked what happened and she said “Well, Dad, Kelsey made it and I decided that I would try it and I would like it.”  I wish I had that kind of power.  Anyway, Kelsey was one of the nicest people that I have ever met.  She was gracious and nice as Logan asked silly 5 year old questions, and happily posed for several pictures TWICE (I still did not know how to work the new camera).  She is a great person, and an incredible chef we wish her all the greatest joys in her life.

The second set of recipes was a dessert.  Lemon Curd over pound cake with fresh berries.  We have taken the inspiration of her Lemon Curd and made it for ourselves.  Be prepared to eat this alot!  Chey made the whole thing, I just was the supervisor/photographer.

3 Lemons
4 eggs
1 cup of sugar
1 stick of Butter melted
1/8 tsp of salt

The mise-en-place

Remove the zest from 2 lemons.  The skin of the all citrus fruit adds an incredible amount of flavour.  Get it, use it, love it. I use a microplane grater but have used a vegetable pealer as well. Just don’t get the white pith that is nasty.

Juice the lemons for this recipe Kelsey recommended that you fresh squeeze the lemon.  I wholeheartedly agree I find that fresh squeezed lemon and limes have a dramatic, different flavour over the the stuff in a squeeze bottle, and it is well worth the time.

Mix all the ingredients together.  Make sure it is whisked very well.

Now the magic.  Most recipes will require you to use a double boiler stir attentively for the next 20 to 40 minutes and you are still going to be lucky if it actually doesn’t turn into sweet, scrambled eggs.  Not this one, it uses the microwave, yes the MICROWAVE.  Awesome I know.

Put in microwave for 1 minute, remove and stir well.  Repeat until it will coat the back of a spoon (a term called nappe).  The line should hold its “shape” on the spoon when vertical.  It takes between 5 and 7 times depending on the microwave power.

We put the curd in a pre-made tart shells and topped it with a blueberry.  PS if you ever want to question your masculinity go into Orson Gygi and ask someone for tart shells.  The worker was very helpful as he yelled half-way acrossed the store to another clerk “Can you help this gentleman find the tart shells.”


Any this was amazing, easy and delicious, and that is the trifecta of cooking.
Thanks Kelsey you ROCK!!

2 thoughts on “Kelsey’s Lemon Curd”

  1. What? I can’t believe you didn’t decide to whip up some bleu cheese-laden pastry concoction of your own! I’m grateful for the restraint my friend. The tarts are grateful too. The lemon tarts, funny man.

    1. You know I was watching Food Network a couple of weeks ago and there was someone trying to make a pastry out of Gorgonzla (an Italian blue cheese, it all started there you know) and cream cheese. Anyways, I thought then that maybe there was a time and a place for a lack of blue. But, now I am pondering there must be a way.

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