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
Ingredients
- 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
Instructions
- 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!
Nutrition
Recipe Troubleshooting
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Amy @Very Culinary says
You definitely found your calling, Jen. You know how many food blogs I follow?….your photos are my favorite.
movita beaucoup says
I have no words. THERE ARE NO WORDS. Wait, yes there are. This looks divine. Positively and absolutely divine.
Christina says
Sometimes I find inspiration from our garden…and the internet – like your blog! ;) Thanks Jen, great post.
Joanne @ Fifteen Spatulas says
Well, food definitely is your art and you’re certainly not mediocre at this one. Your photography is one of my favorites among food bloggers. I love the sage and lemon idea. I actually have both in my fridge right now and it’s a rainy day….off to the kitchen I go!
Nami | Just One Cookbook says
Now that you mentioned you have tried sketching, ceramics,and jewelry making, I’d love to see your creations. :) Really really love your dark, moody photographs you’ve been taking! And lemon and sage – wow, I can totally imagine these two together and how delicious it could be. We love lemon curd so much. I am very sure this lemon curd will replace our regular kind. Thanks for the recipe!
Julie @ Lovely Little Kitchen says
One of the things I love about cooking is how flavor combinations can be so surprising in how they compliment each other. Beautiful images!
Chung-Ah | Damn Delicious says
Lemon and sage – never thought they’d go so well together! And you know I totally wanted to be an artist too but I couldn’t draw for the life of me!
Theresa says
I find inspiration from photos, blogs and books. :) I love your pictures!
Nicole (MyLoveForCooking) says
This is amazing! Thanks for sharing. :)
Tieghan says
Your story sounds similar to mine. I have also always been creative and artistic, but nothing every stuck. Until I started cooking! And now I am really loving learning about photography, light and styling photos. I have always looks to your photos for inspiration! It can be really hard and finding the right light is challenging in my overly sunny house, but I like learning!
Amy @ What Jew Wanna Eat says
I can’t wait to try this- love this combination!
Marie @ Little Kitchie says
Love the idea of adding sage to lemon curd!
Erika says
This sounds amazing! You’re photos are gorgeous!!
Norma | Allspice and Nutmeg says
Your photos are amazing. Like someone else said, you have found your calling. This recipe sounds delicious too!
Deb says
I am drawn to color for inspiration. And am ever grateful I can see colors! (A gift those who are color blind would love to have!) I am a lover of all thing lemon and find the Lemon Sage Curd just spectacular! From the fabulous pairing of flavors to the stunning photos, a scrumptious post!