Velvety Lemon Curd…and Lime Curd

Well, I’ve finally made Lemon Curd…and Lime Curd.

Cheesecake topped with Lemon Curd and Coconut Flakes

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,

july 4th fireworks 2016

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.

Lemon Curd

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

Lemon Curd

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.

~     ~     ~     ~     ~     ~     ~     ~     ~     ~     ~     ~     ~     ~     ~     ~     ~

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking is my Zen
VELVETY LEMON CURD

Lemon Curd cheesecake with cocoonut

DIRECTIONS:

SET ASIDE a medium-size fine-mesh sieve into a bowl for later use.

sieve and bowl

ZEST and JUICE lemons. Set aside.

lemons zested

juiced lemons

BEAT BUTTER AND SUGAR in a mixer, about 2 minutes.

sugar and butter in mixer bowlmixing sugar and butter
ADD EGGS AND YOLKS slowly while mixer is on low speed.

add eggsadd egg yolks
Scrape down the sides of the bowl with a spatula.

scrape down bowl
BEAT MIXTURE on medium low speed for 1 minute.

eggs and yolks mixed in
ADD zest and lemon juice. Mix.

add lemon zest

add lemon juice
Mixture will look curdled.
NOTE: The curdled appearance disappears as the butter in the mixture melts.

curdled appearance
TRANSFER MIXTURE to a medium, heavy-based saucepan.

put curdled mixture in pan
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.

cook mixture
INCREASE HEAT TO MEDIUM. COOK, STIRRING CONSTANTLY, until the mixture thickens, about 15-20 minutes.

cook
When you run your finger across the back of the coated spoon, It should leave a path on the back of the spoon.

thickness test
TEMPERATURE OF CURD should read 170 degrees Fahrenheit on a thermometer.

temp of curd to be 170 degrees
REMOVE the curd from the heat.
STRAIN THE CURD: Pour the curd into the fine-mesh sieve lined bowl.

pour curd in sieve lined bowl

Using a spoon or spatula, push the curd through the sieve.

strain curdcurd strained
PRESS PLASTIC WRAP ON THE SURFACE OF THE LEMON CURD to keep a skin from forming.

plastic wrap on curd
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.

lemon curd covered - store in fridge
Variation: For lime curd: Substitute fresh lime juice and lime zest for lemon.

limes

lime zest

juiced limes

Inspired by: Fine Cooking
VIDEO – Lemon Curd by Fine Cooking

Enjoy this beautiful summertime ~

roses

~ 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.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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