Fruit Curd

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Lemon Curd (or other fruit)

Author: Sarah Truesdell

Rich lemon curds that sets up a bit thicker than most homemade recipes. Good for filling cakes or spooning onto biscuits.

Ingredients

• 8 large egg yolks (130 g)
• 1 cup + 6 tablespoons (275 grams) granulated sugar
• 1/4 cup citrus juice or fruit puree (strawberry or raspberry are good options)
• 1 tbsp lemon juice.
• Pinch of kosher or sea salt
• 1 tbsp finely grated lemon zest
• ½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats

Instructions

1. This curd can be cooked, carefully, in a heavy bottom sauce pan, on using a double boiler (diy your double boiler with a metal or glass bowl over a pot with 1-2 inches of simmering water). The double boiler method takes significantly longer, but virtual eliminates risk of over-cooking your curd.
2. Whisk together yolks, sugar, fruit juice/puree, lemon juice, zest and salt. 
3. Either pour into your sauce pan or place bowl over your pot of simmering water. Whisk constantly over medium/low heat until thickened. Curd is cooked at about 175F.
4. Remove from heat and whisk in butter. Press through a fine mesh sieve into your storage container. Press a sheet of plastic directly on the surface of the curd. Allow to cool to room temperature and then refrigerate. It takes about 8 hours for the curd to fully set.

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