01 January 2011

Lemon Curd

Tangy and velvety 

This is my first time making Lemon Curd. Actually, the first time I had ever tasted it. I didn't disappoint, it was perfect! Exactly what I imagined. Tart and sweet to perfection. 

This went on top of the Lemon Cheesecake Tart with Lemon Curd I made before. And of course the Lemon-Lime Tartlets.

To make Lime Curd, just substitute the lemons for limes. 

 Here is the quick recipe I used:

3 large eggs
1/3 cup (80 ml) fres hlemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature

-In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. 

-Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick. This will take approximately 10 minutes. 

-Remove from heat and immediately pour through a fine strainer if it has any visible lumps.

-Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. 

-Refrigerate for up to a week.

Makes 1 1/2 cups 

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