DESSERTS
Lemon Curd
Homemade lemon cure creating a natural and distinctly citrusy flavor. Spoon this lemon cure into baked pastry shell, on scones, on to cheesecake, or try it folded into sweet crepes for a delightful dessert.
By Vickypee I Updated on April 24, 2024
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Fresh lemon juice and eggs are the starts in lemon curd, it does require some planning ahead. This curd will need to cool completely in the fridge for at least 2 hours since it thickens as chills.
This lemon curd gets its silky texture from eggs the fresh lemon juice and continuously whisking the curd during cooking. It’s well worth it for a smooth and thick result
While a double boiler comes in handy for this recipe, the directions include how to make at home with a small saucepan and large heatproof bowl.
Quick Notes :1 medium lemon have about 3 tablespoons of juice and 2 teaspoons of zest.
Peel: Use a grater or the fine shredding surface of a box grater. Remove only the yellow part (zest) of rind, the white pith is bitter, so leave it on the lemon. An average lemon will yield 2 teaspoons finely shredded peel.
Juice: To extract the most juice, roll-temperature lemons on the countertop under your palm to break up pulp inside; halve and juice. You should get 3 tablespoons juice per average lemon.
Kitchen Essential: Difference Between Zester and Grater
In the kitchen, tool such as zesters and graters are often mentioned. However, these tools, while similar, serve different purpose. Understanding their differences can help you select the right once for your home cook tool box.
Zester is a kitchen tool specifically designed to remove the outer zest from citrus fruits without the bitter white pith, create very fine shavings. They have small, sharp holes that only scrape off the very outer layer of the peel, providing a fine zest that’s perfect for adding powerful flavors in aromatic foods.
Grater, on the other hand, is a kitchen tool utensil with large holes that shred food into ribbon or stands. It’s great for cheese, vegetable, chocolate, and something fruit, citrus, lemon, lime, orange, peels when you need larger pieces than what a zester would provide.
Recipe
Lemon Curd
Makes 2½ Cups
Ingredients
- Juice from 3 lemon, at least ½ cup or 120 ml juice
- 1 teaspoon lemon zest
- ½ cup sugar
- 6 whole eggs
- Pinch of sea salt
- ½ cup cold unsalted butter, cut into small cubes
Directions
- Fill a small pot or saucepan with 2” water. Bring to a boil over high heat. Once water reaches a boil, reduce heat to low, bring to a simmer.
- In a large heatproof bowl, whisk eggs, sugar, lemon zest, and lemon juice to combine. Stain mixture through a sieve, discarding solids.
- Place bowl on to of simmering pot. Cook, continuously whisking over low heat, until mixture thickens 8, to 10 minutes. If curd isn’t thickened after 10 minutes, increase heat to medium-low and continue to whisk until the correct consistency is reached.
- Remove both saucepan and bowl from heat, then carefully lift hot bowl off pan, and add the chilled butter. Whisk vigorously until the mixture is glossy and smooth. Cover with a piece of plastic wrap, pressing on the surface to prevent a skin from forming. Let cool. Transfer curd to a jar, screw on the lid. Refrigerate for up to 2 weeks.
Tip: If you prefer silky smooth curd without zest, strain through a fine mesh sieve at the first.
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