Poppy Seed Lemon Curd
Lemon curd is a delicious buttery citrus topping for just about any bread or breakfast pastry. In this case, it pairs superbly well with my buttermilk biscuits. The addition of poppy seeds creates an element of "pop" to the curd that really takes it to the next level.
Try it with biscuits and pancakes, or on top of a croissant or any other pastry.
Lemon curd was a staple in my house growing up. The addition of poppy seeds happened naturally as citrus and poppy play so well together. Feel free to try this recipe with other citrus fruits such as blood orange, lime, or meyer lemon!
You can omit the poppy seeds if you have trouble getting them.
Cut ½ cup of butter into cubes. Refrigerate to keep it cold
Separate the yolks from 6 eggs and add them to a bowl. Save the whites for other preparations
Add 1 cup of sugar and whisk vigorously until the mixture turns pale yellow and creamy
Add the zests and juice of 2 lemons
Add a pinch of salt and whisk until smooth
Transfer the mixture to a pan over medium-low heat. Cook for 10-15m, stirring constantly until it starts to thicken and a smooth cream is formed
Transfer the mixture to a bowl. Add the butter, in batches, stirring to combine everything
Add 2 tsp of poppy seeds and gently mix to combine
Press a piece of parchment paper directly against the curd
Prepare an ice bath and carefully place the curd’s bowl inside of it. Leave it until it cools down completely. The poppy seed lemon curd is ready
Try it on a biscuit or any of your favorite baked goods. Enjoy!
Yield 2 cups
Poppy Seed2 tsp