Lemon Curd Recipe
3 large eggs at room temperature
1/3 cup lemon juice (about 2-3 lemons)
1 tablespoon finely shredded lemon zest (skin of lemon)
3/4 cup granulated white sugar
4 tablespoons butter at room temperature and cut into small pieces
In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice. Cook, stirring constantly to prevent it from curdling, until the mixture becomes thick like sour cream or yogurt (160 degrees). This can take about 10 minutes depending on the temperature of your simmering water.
Remove from heat and, if needed, immediately pour through a fine strainer to remove any lumps. Stir or whisk the butter and lemon zest into the lemon curd. The lemon curd will continue to thicken as it cools. Cover immediately so a skin doesn't form and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.
Preheat oven to 350 degrees F (180 degrees). Butter and flour two - 9 inch x 2 inch cake pans, and then line the bottoms of the pans with parchment paper.
Yield: 4 cups
4 large eggs, whole
4 egg yolks
1 cup granulated sugar
3/4 cup fresh squeezed lemon juice
Lemon zest from 2 lemons
2 sticks of unsalted butter 2 sticks
Using a large mixing bowl over a double boiler combine all ingredients together. Whisk constantly until the butter has melted and then switch to a spatula. I find the spatula is best at getting the bottom and sides and I can get a better feel for how thick the custard is getting.
Insert an instant read thermometer and continue cooking and stirring until you reach 170° F. Remove from the heat and strain entire mixture through a mesh sieve and into a shallow pan. Cover the surface with plastic wrap and cool immediately and quickly to at least 45°f in less than 2 hours.
Notes: Lemon curd can be stored in the refrigerator for up to 1 week. Any cakes or pastries made with lemon curd must be refrigerated at all times.
Use lemon curd to make Gretchen's Lemon Cheesecake
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