Lemon Curd
Fruit Curd
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:
- 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.
- Whisk together yolks, sugar, fruit juice/puree, lemon juice, zest and salt.
- 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.
- 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.
