Silky smooth lemon curd. It gets really smooth if you use a ballon whisk. Great on toast, as filling in cupcakes
and as frosting on cakes. I made a delicious hazelnut meringue cake with lemon curd and whipped cream for easter.
This recipe is from Joy the baker.
and as frosting on cakes. I made a delicious hazelnut meringue cake with lemon curd and whipped cream for easter.
This recipe is from Joy the baker.
Lemon curd
Makes 1 1/2 cups
3 large eggs
3/4 cup granulated sugar
1/3 cup fresh lemon juice (2-3 lemons)
4 tbsp soft butter, in small cubes
1 tbsp finely grated lemon zest
Whisk together eggs, sugar, and lemon juice in a stainless steel bowl. Them place it over a saucepan of simmering water. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick, like sour cream. You can use a whisk or a rubber spatula. With a whisk the curd get lighter in texture. I used a whisk. You can also mesure the temperature with a candy termometer, it should reach 160 F. It will take about 10 minutes. Whisk the butter into the curd until it melts. Add the lemon zest. The lemon curd will continue to thicken as it cools. Cover immediately with cling film right on the surface, so a skin doesn't form. When reached room temperature, put in the refrigerate for up to a week.
Makes 1 1/2 cups
3 large eggs
3/4 cup granulated sugar
1/3 cup fresh lemon juice (2-3 lemons)
4 tbsp soft butter, in small cubes
1 tbsp finely grated lemon zest
Whisk together eggs, sugar, and lemon juice in a stainless steel bowl. Them place it over a saucepan of simmering water. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick, like sour cream. You can use a whisk or a rubber spatula. With a whisk the curd get lighter in texture. I used a whisk. You can also mesure the temperature with a candy termometer, it should reach 160 F. It will take about 10 minutes. Whisk the butter into the curd until it melts. Add the lemon zest. The lemon curd will continue to thicken as it cools. Cover immediately with cling film right on the surface, so a skin doesn't form. When reached room temperature, put in the refrigerate for up to a week.
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