Monday, April 1, 2013

Got Curd? - Lemon Curd

I just realized, when making cupcakes for Easter, that I have never posted my Lemon Curd recipe.  This kind of surprised me a little, cause I make it all the time.  But sure enough, I've covered Meyer Lemon Curd, Caramel Blood Orange Curd, and Key Lime Curd.  But alas, not a peep regarding regular good old simple Lemon Curd.  Lemme tell ya, there ain't nothin' better on a scone.  Well, except maybe Blood Orange Marmalade.  But that is another post.

So, in the interest of covering all the bases; here is my Lemon Curd recipe (cause the proportions are a little different than the Meyer Lemon one)

Lemon Curd

4 oz unsalted Butter, melted
1 cup Granulated Sugar
2 large Eggs Whites
2 tsp Lemon Zest
3/4 cup Lemon Juice
pinch of Salt
6 large Egg Yolks

Melt the butter in a bowl over simmering water and set aside to cool slightly.
In a separate bowl place Sugar, Lemon Zest, Lemon Juice, Egg Whites and Salt.

Place the 6 Egg Yolks into the bowl of cooled melted butter.

Whisk the ingredients in both bowls until homogeneous.

 Add the Yolk/Butter mixture to the Sugar/Lemon and whisk until well combined.

Place the bowl over simmering water.

Cook, whisking constantly, until the mixture reaches 172F (78C) degrees, or until it thick enough to coat the back of a spoon.

Strain through fine mesh into a clean bowl, to stop cooking and remove the spent zest or any egg specks.

Cover on the surface with plastic, to prevent any crusting, and leave to cool to room temperature before refrigerating.

Once completely chilled, serve with scones, crumpets or fill your cupcakes with it ;)


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