Pages

Monday, April 11, 2016

Lemon Curd

I was less than impressed with this... I made it to go in the middle of a birthday cake I was making for my grandmother and ended up adding about 1/4 cup of cornstarch.  It is still wasn't anywhere near firm enough for what I needed.  Even though I put an icing border around the area where the curd was going it still seeped out and made an awful mess.  Needless to say I would NOT make this recipe again.

1+ tablespoons lemon zest, optional*
3/4 cup fresh lemon juice (3-4 large lemons)
3/4 cup sugar
1/4 teaspoon salt
3 large eggs + 4 large egg yolks
4 tablespoons butter (1/2 stick), chopped**
 
In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt.
Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks.
Whisk it very well.
When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. (I usually pour in about half, but you can do more or less.)
Return the pot to the stove and add the rest of the eggs while stirring. 
Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened.
When you drag your whisk over the top of the mixture, it should leave marks.
Pour the curd through a mesh strainer into a new bowl (or the same one, washed). 
Stir the chopped butter into the lemon curd until it's completely melted.
Press a square of plastic wrap directly on top of the lemon curd. (If you just cover the bowl, you will get a film on your curd.)
Refrigerate until cold, about 2-4 hours. (It will thicken up some as it cools.)
Transfer to a tupperware.
Keeps for 1-2 weeks.
 
Notes
*The lemon zest adds great flavor and will make it more tangy. If texture is more important to you than flavor and you are looking for a super creamy lemon curd, then leave it out.