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Posted in Mousse and Creamy Desserts | 2 comments

Lemon curd

Lemon curd

My buddy Susan over at Finding Our Way Now has a really nice recipe for lemon curd which you can find here. Definitely check it out. Her recipe got me to thinking about how there are so many ways to make a dessert, or anything for that matter. There are different ingredients and different procedure yet, in the end, it should be about the same.

Sort of like one of my favorite songs, “Live and Let Die” which is the main theme song of the 1973 James Bond film Live and Let Die, written by Paul and Linda McCartney and performed by Paul’s band Wings. The song is fantastic…and then Guns N’ Roses got a hold of it and…

Anyway… lemon curd.

Lemon curd is typically made with lemons, eggs, sugar, lemon zest, butter or whipped cream. You can do a bunch of different stuff with it such as fill a little tart, fill a layer cake, spread it on a muffin or pipe it into a doughnut or you can do what I like to do and just eat it plain with some whipped cream. It is pretty simple to make, except for one part which I will help you get through.

lemon curd polka dot cupcakes three

So… lemon curd.

The Players:

12 egg yolks, room temperature
2 tablespoons lemon zest
1 cup lemon juice
1 1/2 cups sugar
1 cup butter, cut into small cubes

The Method:

1) In a medium sauce pan whisk together lemon juice, egg yolks, zest and sugar.
PRO-TIP: Use room temperature yolk. this will help prevent the eggs from ‘curdling’.
As a general rule, pour in your liquids first. This will prevent the solids (sugar in this case) from clumping and burning at the bottom. (Probably not gonna be an issue here yet a good habit to have.)

2) Cook over medium heat and stir constantly until the mix is thick enough to coat a spoon.
The constant stirring will help keep from having ‘scrambled eggs’ in your lemon curd.

3) Strain into your container.

lemon curd strain

4) Place butter into lemon curd and allow to rest and melt below the surface. Stir occasionally to emulsify.
(The lemon curd may not seem hot enough to melt the butter but if you add the butter right after the straining you will be ok.)

lemon curd butter

5) When butter is melted, stir to completely emulsify and cover with a layer of plastic film and the container lid. Refrigerate until ready to use.
PRO-TIP: I will freeze some in advance and transfer it to the refrigerator the day before I need it.

There you go. Lemon curd. Let me know in the comments what you think of this recipe and what you use lemon curd for.

lemon curd blue star bowl 1

And as always, please tell your friends about Wild Side Confections and share us on your social media. I put some share buttons below the recipe for your convenience.

lemon curd blue star bowl 1
Lemon curd
Print Recipe
Servings
3 cups
Servings
3 cups
lemon curd blue star bowl 1
Lemon curd
Print Recipe
Servings
3 cups
Servings
3 cups
Ingredients
Servings: cups
Instructions
  1. In a medium sauce pan whisk together lemon juice, egg yolks, zest and sugar.
  2. Cook over medium heat and stir constantly until the mix is thick enough to coat a spoon.
  3. Strain into your container.
  4. Place butter into lemon curd and allow to rest and melt below the surface. Stir occasionally to emulsify.
  5. When butter is melted, stir to completely emulsify and cover with a layer of plastic film and the container lid. Refrigerate until ready to use.
Recipe Notes

PRO-TIP:
Use room temperature butter.
Stir mixture continuously until done.

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