Lemon curd is one of those things that I always like to have in my refrigerator. It has saved me more than once when I've had to rustle up a last minute dessert or had an unexpected guest stop by at tea time. I love how lemon curd is tart (at least the way I make it!) and yet rich and smooth. Honestly, I could just eat spoonfuls of it straight from the jar!
Classically, lemon curd is served with tea, where it is spread on scones, biscuits, and shortbread. It also makes a nice filling for cakes and tarts, especially when topped with fresh fruit. You can sandwich it between cookies, swirl it into ice cream or yogurt, fill chocolates, choux pastry or crpes, and slather it on poundcake and pancakes.
I like my lemon curd to be very tart, so the amount of sugar called for in this recipe is quite low compared to some. You can increase the sugar to as much as 1 1/2 cups if you like it sweeter. I also like to mix everything in a food processor as the sharp blade really cuts the lemon rind into the sugar, releasing all the flavorful oils.
Of course, lemon isn't the only flavor of curd. Try experimenting with limes, meyer lemons, grapefruits, and blood oranges. Some of these fruits are sweeter than others, so adjust your sugar up or down accordingly. Jars of lemon curd make very nice gifts, so feel free to experiment and take advantage of the citrus season while it's still here!
How To Make Lemon Curd
Makes about 1 cupWhat You Need
Ingredients
3 or 4 lemons
3/4 cup sugar
8 tablespoons unsalted butter (1 stick), cut into pieces
5 large egg yolks
1/4 teaspoon salt
Equipment
Vegetable peeler
Citrus juicer
Food processor (see Recipe Notes)
Small sauce pan (1- to 2-quarts)
Heat-proof spatula
Instant-read or candy thermometer (optional)
Whisk
Strainer
Jar for storage
Instructions
1. Peel and juice the lemons. Peel 3 of the lemons, taking as little of the bitter white pith as possible. Cut all the lemons in half, juice them, and measure out 1/2 cup of juice. Save any leftover juice for another use.
2. Mix everything in the food processor. Combine the sugar and lemon peels in the bowl of a food processor and process until the peels are ground very fine, about 30 seconds. Add the butter, egg yolks, lemon juice and salt to the bowl. Pulse a few times and then process for 15 seconds or so to incorporate everything. The mixture will looked curdled but that's OK at this point. (See Recipe Notes, below, for making lemon curd without a food processor.)
3. Prepare the strainer. Place the stainer over the bowl so it is ready to go when your curd is done cooking.
4. Cook the lemon mixture. Pour mixture into a small saucepan and place over very low heat. Stir frequently, using a heat-proof spatula. Do not leave the mixture unattended as it is very easy for it to overcook and curdle.
Cook until the mixture begins to thicken, 12-15 minutes. If you are using a thermometer, cook the curd to 170F. You can also test the curd by coating the back of a spoon with the curd and running a finger through it. It should leave a clear, distinct path.
4. Strain and store. Pour the curd through a strainer to catch any peel and coagulated egg. If your strainer fits over your storage jar, you can simply strain it right into the jar. Otherwise, strain it into a bowl and then pour it into a jar. Allow to cool to room temperature, then seal the jar and store in your refrigerator. It will keep for a few weeks, if it lasts that long!
Recipe Notes:
If you don't want to use a food processor, remove the lemon peel with a zester or rasp and incorporate all the ingredients into a bowl by hand. You can also use a stand mixer.
Lemon curd can also be stored in the freezer for several months.
Want more smart tutorials for getting things done around the home?
See more How To posts
We're looking for great examples of your own household intelligence too!
Submit your own tutorials or ideas here!
(Images: Dana Velden)
How to Make creme fraiche filling Dessert Recipes Chef Alice Medrich demonstrates how to make creme fraiche filling - sweetened creme fraiche, to use as a substitute for whipped creme to fill cakes. Make creme ... How to Make homemade mozzarella cheese Cheese See Also. How to Make your own fresh homemade mozzarella cheese How to Make homemade mozzarella and pepperoni rolls How To Make Fresh Ricotta - Framed Cooks Okay, the first thing I have to say is, hang in there with me for a few minutes. I know you are thinking, make your own cheese? REALLY? Here on this blog where I ... Food & Drink - How To Information eHow.com Food & Drink: Don't let that next party be a flop. Be the envy of your friends thanks to eHow's entertaining secrets sure to make that next affair a success. Food is ... How to Make Indian jalebi - Grains, Nuts & Soy - Grains & Cereal ... How to Make homemade Rice Krispies cereal; How to Make polenta fries for a quick, tasty, exotic treat; How to Measure rice proportions with your finger Homemade lemon curd in under 10 minutes? No joke heres how. So, I was browsing through my Modern Baking magazine last night, and came across the slickest little recipe ever: Microwave lemon curd. I mean, I know you can make ... Step 1: Directions - How to Make Lemon Curd 3 Simple Ways to Share What You Make. With Instructables you can share what you make with the world and tap into an ever-growing community of creative experts. Recipes - How To Information eHow.com Recipes: Wondering whats for breakfast, lunch, or dinner? Need a side dish or appetizer to serve with your favorite recipe? Find healthy recipes, cooking tips and ...
No comments:
Post a Comment