Lemon and sage are two incredibly complimentary flavors. This lemon sage curd is a wonderful fall treat that can be enjoyed on scones or biscuits.
Food is my art. From the time I was a little girl I always wanted to be an artist. I would paint, draw, you name it.
They weren’t masterful creations but most childhood art is nothing to brag about and my parents always encouraged me to stick with it. As I grew older I tried my hand at different artistic endeavors.
I took classes in sketching, graphic design, web design and photography. I tried jewelry making, ceramics, sculpting and poetry.
Either I didn’t like it enough to stick with it or I was just incredibly mediocre. All I wanted was to be artistic but I didn’t have the right eye for it.
And then I discovered food.
Food gave me the power to express myself creatively. It has given me confidence and, as an added bonus, has allowed me to grow as a food photographer.
I find inspiration for my recipes and photography in all sorts of places. This lemon sage curd recipe was inspired by a radio show I often listen to called The Splendid Table.
She took a question from a caller and I honestly don’t even remember what it was about but she discussed how lemon and sage are incredibly complimentary flavors. And at that moment I knew I wanted to make a lemon sage curd.
And yes, the flavors go amazingly well together.
Tell me, where do you find your artistic inspiration?
Lemon Sage Curd
- 5 large eggs
- 6 large egg yolks
- 2 cups granulated sugar
- 1/4 cup + 2 tablespoons cornstarch
- 2 cups fresh squeezed lemon juice
- 3/4 cup fresh sage leaves
- 8 ounces unsalted butter, cubed and at room temperature
- In a medium saucepan, whisk eggs, egg yolks and sugar together until smooth. Whisk the corn starch together with some of the lemon juice to create a slurry.
- Whisk the lemon juice and the slurry into the egg mixture. Add the sage leaves.
- Continue to whisk over medium heat until thick, 10-15 minutes. It should be the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning. This is less likely to happen if you use a heavy bottom saucepan.
- Remove from the heat and slowly whisk in pieces of the butter.
- Move the curd to a bowl, allow it to cool for several minutes and then press plastic wrap against the top of the curd to prevent a skin from forming. Allow to chill in the refrigerator with the sage leaves. It will continue to thicken as it cools.
- After 2 or more hours, remove the sage leaves either by hand or by using a fine mesh strainer. Make sure to squeeze any curd from the leaves back into the bowl (that curd will have the most sage flavor). Once the leaves are removed, stir the curd to evenly disperse the sage flavor.
- Store curd in the refrigerator with plastic wrap pushed directly against the curd to prevent a skin from forming.
- Serve on biscuits, scones, in parfaits or with a spoon.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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Allison (Spontaneous Tomato) says
Ah this looks so lovely! I am obsessed with citrus-anything, especially citrus desserts and citrus curd. I don’t think I ever would have thought of adding sage to it, but I can just imagine how extra-flavorful that must make it.
(And I love the Splendid Table, too! Also– even though I barely ever remember to go listen to it– America’s Test Kitchen radio.)
What beautiful pictures.
For some reason, I have a inclination to combine sage, lemon (maybe preserved), and saffron in a savory dish. What do you think–too much going on?
Jennifer Farley says
I can’t say I’ve ever tried that combination before but I say go for it! That’s the best way to become a better cook. Just keep experimenting and see what works :)
Susan Rebillot says
Jennifer, I love The Splendid Table– big fan– and I am a lover of lemon curd! To fill a tart, fill Madeleines, spread on scones! Love the addition of sage!! Brilliant! I am enjoying your blog, terrific!
any thought as to whether this could freeze?
Savory Simple says
I’m going to take a guess and say that it cannot be frozen. I think that might cause the yolks and butter to separate upon thawing.
Patricia Conte says
Looks beautiful & sounds amazing!
This is what you do best, take incredible images. It is like an intoxication…I love photography too. Am not as good as you but it fulfills something deep inside. something hard to express but feels like a million bucks !! I love what you did here.