Lemon Curd
It’s shocking how many eggs go into lemon curd, one could probably fry a lemon omelet with the stuff. I was busy taking pictures of the thickening mixture and in a matter of seconds, the curd started developing disturbingly solid-ish lumps. The curd turned out quite tasty after sieving out the egg scramble (I didn’t taste those, thank you), albeit a little eggier than I’d like. Serves me right for not watching it more closely.
On a side note, NTUC has the tiniest eggs ever in their pack of 30, completely throwing off all my attempts to standardize all the recipes. I now go by weight, 50 grams per egg without shell.
The next time I make this curd, I’d increase the amount of butter and try Monsieur Pierre’s technique of blending in the butter after the lemon-egg mixture has cooled.
Rich Lemon Curdadapted from Sky High – Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
makes 1 cup
3 whole eggs
2 egg yolks
100g sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.
2 egg yolks
100g sugar
1/2 cup plus 1 tablespoon of freshly squeezed lemon juice (about 4 lemons)
grated zest of three lemons
4 tablespoons of unsalted butter, at room temp.
Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Heat the mixture on a slow flame, whisking constantly until it thickens enough to coat the back of a spoon. Make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic, making sure the plastic touches the curd to prevent a skin from forming on the curd. Refrigerate until cold.
Ohhh…I bet PH’s technique would make the lemon curd so much creamier. I’ll try to do that too when I make my next lemon curd. What I usually do is mix it in slowly while in an ice bath, I am quite satisfied with the result. But then again trying a new technique is something I never say no to
That lemon curd look so good, I want to get a toast and dip into it pronto!
PH uses this technique in his salter butter caramel cream, it’s really light. The recipe calls for the butter to be blended in when the temperature drops to 60 degrees celcius http://www.seriouseats.com/recipes/2008/04/lemon-lemon-lemon-cream-recipe.html
Let me know how the technique goes!
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