Description:
Lemon Curd is an absolute favorite of mine when it comes to the use of lemons. Lemon curd can have so many uses. Eat it as it is, use it for a pie filling, put it between layers of cake(great for an easter cake), make a no bake cheese cake and use the lemon curd as a layer, fill pastries with lemon curd, mmmmmm. lemon curd filled donuts, lemon curd filled puffed pastries, lemon curd filled Yorkshire puddings.. lets not forget lemon bars. I know I'm not the only one to eat a whole pan of them.
I have this recipe that I tweaked just a bit from years ago taken from the Joy Of Baking or Cooking something or other..
Ingredients:
3 large eggs
1/3 cup of lemon juice (2-3 lemons) (do not use the bottled lemon juice)
3/4 cup of sugar
1 tablespoon of grated lemon zest
4 tablespoons of unsalted butter, at room temperature and cut into small pieces
Directions:
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) Get out your instant read and try for 160* This will take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups.
If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold it into the lemon curd.
Enjoy, IC
that sounds lovely Mac ! We have a lemon honey its called lovely on toast etc. ! I guess I could find the recipe and post it.....
ReplyDeleteSounds delish!
ReplyDeleteSounds good!
ReplyDeletethat will be the filling i use for lemon bars next time i make them....
ReplyDeleteYum, I make something similiar and put it between the layers of a lemon cake and then frost with cream cheese frosting and sprinkle with coconut..The puff pastries sound good....decisions, decisions,lol..
ReplyDeleteYou can't emphasize enough not to USE BOTTLED LEMON JUICE! I don't see why that stuff stays on the market. It's just plain nasty.
ReplyDeleteGuilty as charged m`lord!!! I always keep it as a standby in case i run out of the real thing and I think its great!
ReplyDeleteSuzi, I did a google on Lemon Butter. It seems to be the same recipe just about. The lemon butter uses cornstarch instead of the eggs.
ReplyDeleteIngredients
ReplyDelete1/4 cup of sugar
1/4 teaspoon grated lemon zest
1 tablespoon of cornstarch
1/2 cup water
1 tablespoon lemon juice
2 teaspoons butter
DIRECTIONS
In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
Remove the sauce from the heat and stir in the butter. Serve warm.
Lovely..I love it in tartlets..used to lick it off the tarts n leave the shells though. ( Still do)
ReplyDeleteI love my lemon merangue pies, the curd is done a little different but it all turns out the same, I bet. I only use the yolk of the egg for the curd and the whites for the merangue..........yummy, drooling, just thinking about it.
ReplyDeleteLemon butter on toast in the mornings, delightful!!!!
I wonder if this could be used as a filling for Fried Pies. If it was waiting in the fridge...everytime I opened the fridge I probably would get a spoon and taste the curd to make sure it was doing ok. : )
ReplyDeletemine:http://oginalii.multiply.com/recipes/item/5/3_Spice_Lemon_Chicken_Salad