Community Pick
Lemon Curd Filling
photo by Bonnie G #2
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
1 cup
ingredients
- 4 large egg yolks
- 4 1⁄2 ounces granulated sugar
- 3 ounces fresh lemon juice
- 2 ounces unsalted butter, softened and cut into pieces
- 1 pinch salt
- 2 teaspoons lemons, zest of, finely grated (optional)
directions
- In a non-reactive saucepan, whisk yolk and sugar until well combined.
- Add remaining ingredients except lemon zest.
- Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
- DO NOT ALLOW TO BOIL.
- Pour through strainer, stir in zest.
- chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
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Reviews
-
This is an excellent base recipe for fruit curds. The lemon was outstanding, nicely smooth and tart. I also made lime curd: lime juice and zest were used in equal amounts for the lemon; sugar was decreased to 1/2 cup; final temp was 185-degrees. And a blood orange curd: 1 cup of blood orange juice was reduced in the microwave by half; same amount of zest was used; sugar was decreased to 1/2 cup, and final temp again was 185-degrees. I'm hard-pressed to say which I liked the best. Rock on.
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Tweaks
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Fantastic! I just made the Lemon Curd and it couldn't have been easier. I have a 10 pound box of navel oranges, so I made Orange Curd as well! Just followed this recipe and used fresh squeezed orange juice instead of lemon juice. Unbelievable! I'm going to make meringue shells out of the egg whites and fill them with the curd.
RECIPE SUBMITTED BY
Kirstin in the Couv
Portland, OR
I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.