Tuesday, June 18, 2019
LEMON CURD
LEMON CURD
As usual, I made this then forgot to take a photo. It will appear one day, but you already know what Lemon Curd looks like ... it looks like the yellow filling in Lemon Meringue Pie. I made it as I had cake to take the next morning and now it was the night-before. Not much time so I bought a lemon cake mix (sorry, I cannot remember the last time I purchased a cake mix!!!!) and wanted something besides icing in between the layers.
There are a variety of uses for Lemon Curd. It's also used on scones, cakes, cupcakes, bread, muffins, pancakes, crumpets, waffles, cream puffs, tarts, and cookies, although I have to admit I have never used it on any of those ... but it does sound tasty. Using it between the layers of the cake was an excellent choice.
Ingredients
1/3 Cup Granulated Sugar (I always use just a wee bit less)
1/3 Cup Fresh Lemon Juice
2 Tsp Lemon Zest, finely grated
2 Large Eggs, room temperature
1/4 Cup Butter, room temperature
Instructions
1. In a small saucepan, combine sugar, lemon juice, lemon zest and eggs.
2. Add the butter and cook over low heat, stirring continuously with a whisk until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
3. Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. (I like zest in the curd, so left it in and no one complained). Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
4. The curd keeps fresh in the fridge for about 1 week.
Notes:
1. If your lemon curd curdles, strain it through a fine-mesh sieve.
As usual, I made this then forgot to take a photo. It will appear one day, but you already know what Lemon Curd looks like ... it looks like the yellow filling in Lemon Meringue Pie. I made it as I had cake to take the next morning and now it was the night-before. Not much time so I bought a lemon cake mix (sorry, I cannot remember the last time I purchased a cake mix!!!!) and wanted something besides icing in between the layers.
There are a variety of uses for Lemon Curd. It's also used on scones, cakes, cupcakes, bread, muffins, pancakes, crumpets, waffles, cream puffs, tarts, and cookies, although I have to admit I have never used it on any of those ... but it does sound tasty. Using it between the layers of the cake was an excellent choice.
Ingredients
1/3 Cup Granulated Sugar (I always use just a wee bit less)
1/3 Cup Fresh Lemon Juice
2 Tsp Lemon Zest, finely grated
2 Large Eggs, room temperature
1/4 Cup Butter, room temperature
Instructions
1. In a small saucepan, combine sugar, lemon juice, lemon zest and eggs.
2. Add the butter and cook over low heat, stirring continuously with a whisk until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
3. Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. (I like zest in the curd, so left it in and no one complained). Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
4. The curd keeps fresh in the fridge for about 1 week.
Notes:
1. If your lemon curd curdles, strain it through a fine-mesh sieve.
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