Well, I’ve finally made Lemon Curd…and Lime Curd.
Since I’m not baking in the summer, my focus turns to anything non-bake.
So, for my family’s July 4th BBQ earlier this month,
I opted for a store bought cheesecake. I embellished the cheesecake with Lemon Curd and adorned it with coconut flakes. SO GOOD!
I absolutely love, love, love lemon. I love lime just as much.
Made both lemon and lime curd. Both turned out fantastic.
What is Lemon Curd? It’s a dessert spread and topping.
Lemon Curd can be added to layer cakes, on top of cookies or cakes etc.
Added Lemon Curd atop cheesecake,then sprinkled coconut on top. Memorable!
I liked the way the recipe from Fine Cooking approached the preparation of the curd. Sugar, butter, eggs, yolks are mixed together. Then, it’s transferred to a pan to cook. This method allows the butter to coat the proteins in the eggs,
thus preventing coagulated proteins.
My change in the recipe was to add all the lemon zest from the lemons in the mixture from the start. After the curd cooled, I strained it through a sieve. Prefer not to have zest in the finished product. Prefer to have a smooth, velvety texture.
VELVETY LEMON CURD
By Carmen Ortiz of Baking is my Zen
Yield: about 2 cups
3 oz. (6 tablespoons) unsalted butter, softened at room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
Pinch salt
2/3 cup fresh lemon juice [approximately 3 medium lemons]
lemon zest [grate and use ALL lemons, since you will strain it]
DIRECTIONS:
1) SET ASIDE a medium-size fine-mesh sieve into a bowl for later use.
2) ZEST and JUICE lemons. Set aside.
3) BEAT BUTTER AND SUGAR in a mixer, about 2 minutes.
4) ADD EGGS AND YOLKS slowly while mixer is on low speed.
5) Scrape down the sides of the bowl with a spatula.
6) BEAT MIXTURE on medium low speed for 1 minute.
7) ADD zest and lemon juice. Mix.
8) Mixture will look curdled.
9) NOTE: The curdled appearance disappears as the butter in the mixture melts.
10) TRANSFER MIXTURE to a medium, heavy-based saucepan.
11) COOK MIXTURE OVER LOW HEAT until it looks smooth, stirring often with a spatula.
12) Monitor the heat. The curd should never come to a boil.
13) INCREASE HEAT TO MEDIUM. COOK, STIRRING CONSTANTLY, until the mixture thickens, about 15-20 minutes.
14) When you run your finger across the back of the coated spoon, It should leave a path on the back of the spoon.
15) TEMPERATURE OF CURD should read 170 degrees Fahrenheit on a thermometer.
16) REMOVE the curd from the heat.
17) STRAIN THE CURD: Pour the curd into the fine-mesh sieve lined bowl. Using a spoon or spatula, push the curd through the sieve.
18) PRESS PLASTIC WRAP ON THE SURFACE OF THE LEMON CURD to keep a skin from forming.
19) COVER CURD in airtight container.
20) CHILL THE CURD in the refrigerator. It will thicken further as it cools.
21) Storage: Covered tightly, it will keep in the refrigerator for a week or freezer for 2 months.
Variation: For lime curd: Substitute fresh lime juice and lime zest for lemon.
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RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking is my Zen
VELVETY LEMON CURD
DIRECTIONS:
SET ASIDE a medium-size fine-mesh sieve into a bowl for later use.
ZEST and JUICE lemons. Set aside.
BEAT BUTTER AND SUGAR in a mixer, about 2 minutes.
ADD EGGS AND YOLKS slowly while mixer is on low speed.
Scrape down the sides of the bowl with a spatula.
BEAT MIXTURE on medium low speed for 1 minute.
ADD zest and lemon juice. Mix.
Mixture will look curdled.
NOTE: The curdled appearance disappears as the butter in the mixture melts.
TRANSFER MIXTURE to a medium, heavy-based saucepan.
COOK MIXTURE OVER LOW HEAT until it looks smooth, stirring often with a spatula.
Monitor the heat. The curd should never come to a boil.
INCREASE HEAT TO MEDIUM. COOK, STIRRING CONSTANTLY, until the mixture thickens, about 15-20 minutes.
When you run your finger across the back of the coated spoon, It should leave a path on the back of the spoon.
TEMPERATURE OF CURD should read 170 degrees Fahrenheit on a thermometer.
REMOVE the curd from the heat.
STRAIN THE CURD: Pour the curd into the fine-mesh sieve lined bowl.
Using a spoon or spatula, push the curd through the sieve.
PRESS PLASTIC WRAP ON THE SURFACE OF THE LEMON CURD to keep a skin from forming.
COVER CURD in airtight container.
CHILL THE CURD in the refrigerator. It will thicken further as it cools.
Storage: Covered tightly, it will keep in the refrigerator for a week or freezer for 2 months.
Variation: For lime curd: Substitute fresh lime juice and lime zest for lemon.
Inspired by: Fine Cooking
VIDEO – Lemon Curd by Fine Cooking
Enjoy this beautiful summertime ~
~ Carmen
Baking is my Zen
…sweet nibbles for the soul
For savory dishes, visit my other blog, sometimes SAVORY.
Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.
