Sometime last year, my friend Anna had some left over lemon curd she brought into work. We used to look forward to any of her left over food when she had a cake order :D. I never actually had lemon curd before and I totally fell in love with it. Especially when I spread it over a flaky croissant. Sweet and a little sour at the same time. Since than, I have been a little obsessed making Lemon Curd. When ever I have left over lemons, I always make it. I tend it use it quite a bit in jelly rolls.
Lemon Curd
1 Stick of unsalted Butter
1 1/2 cup sugar
½ Cup Lemon Juice
4 Large Eggs Beaten
- Put butter, sugar, juice, and zest into a glass bowl set over a saucepan of simmering water or you could use a double boiler. That is what I used.
- Let butter melt, then gradually whisk in the beaten eggs.
- Cook, stirring constantly, until it thickens. If you don't continually stir, trust me, there are clumps and it is not as smooth as it should be.
- Once it thickens, remove the bowl or top pot from the water and let it cool.
- Transfer the curd into a clean jar and bring it to room temperate.
- Once at room temperature, you are able to refrigerate it up to a couple of weeks if it lasts that long.
Nice to see this - my Nan used to make lemon curd (and lemon curd jam tarts at Xmas time). I'll blog her recipe whenever I get around to making it next. One tip - she recommends straining it at the end, just in case there are bits of cooked egg. I do this even if there aren't any apparent clumps just in case - last thing you want to see in your jam in the morning is stringy bit of egg! ;-)
ReplyDeleteThanks for the tip. I didn't think of doing that. Would any strainer work?
ReplyDeleteI always add all the lemon zest to the mix to pump up the lemony flavor and then I always pass the hot curd through a strainer to get rid of any egg that cooked before emulsifying and to get rid of the zest. Also, to prevent a skin from forming on top as you're cooling the curd, put a piece of saran wrap directly onto the surface of the curd. It will keep everything nice and smooovss :D
ReplyDeleteI think so - I just use a regular mesh-style strainer and help the curd through with the back of a wooden spoon if necessary. It also helps it cool quicker!
ReplyDeleteThanks you guys for the tips. I have to try that next time.
ReplyDeleteOoh, that looks so good! Yum!
ReplyDeleteJust perfect! I was looking for a curd recipe for a layer cake I'm making tonight, and this should work wonderfully. Thank you for sharing!
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