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January 27, 2006

Lemon Curd

Lemon Curd A perfect way to showcase the lemon's tart flavour is in lemon curd. Traditionally it was served with scones at afternoon tea, but it's uses are not limited to only being used as a spread, it makes a delicious filling for many things including trifles, tarts, and cakes. Or you can simply spread on hot buttered toast!

6 oz
4 oz
unsalted butter, diced
egg yolks
  1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
  2. Finely grate the zest from the lemons, then squeeze and strain the juice to make 6 oz of lemon juice.
  3. Combine the juice, zest, sugar and butter in a saucepan and bring to a boil over medium heat.
  4. Whisk the yolks in a heat-proof bowl until liquid.
  5. Strain the zest from the lemon juice mixture.
  6. Slowly pour ¼ of the juice mixture into the egg yolks whisking constantly, then add the remaining juice and place bowl on top of pan of simmering water. Whisk the yolk mixture constantly until the mixture thickens, about 2 minutes.
Tips for success
  • Do not allow the curd to boil or it will scramble the eggs.
  • The water in the saucepan should not touch the bottom of the bowl containing the curd Variations
    • Orange Curd Substitute the lemon juice with 4 oz orange juice and 2 oz lemon juice. Add zest of 2 oranges and reduce the sugar to 4 oz.
    • Lime Curd Substitute the lemon juice for lime juice and omit the zest.
    • Store for up to two weeks in the refrigerator.
    • Store with a layer of plastic wrap or wax paper touching the surface of the curd, to prevent a skin from forming.
    Posted by Victoria : January 27, 2006 11:21 AM to Eggs | Fruit | Condiments & Sauces | Desserts
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