LEMON CURD

Leia em PORTUGUÊS

Since the day I made Lemon Scones, I wanted to post about the Lemon Curd I used as a spread for those delicious flaky treats. So, today's the day. For those who enjoy a tangy sweet dessert, the Lemon Curd is a winner for its versatility. It can be used as a spread on toasts, biscuits and bread, as well as a filling for cakes and tarts, a complement for Panna Cotta, and even as an ingredient to create other recipes. I'm sure you will find lots of ways to enjoy it. Do you know any recipes that call for Lemon Curd as an ingredient? I'd love to hear about it!

As you may have noticed, my blog is bilingual and sometimes I have difficulty translating the name of a recipe, so I don't. This is one clear example, as the word "curd" suggests something... well... curdled! Instead, this is supposed to be smooth and silky, at least this is what you aim for when making Lemon Curd. Do you have an explanation for that? ***

Lemon, sugar, eggs, and butter based, the result couldn't be more pleasing: sweet and tangy at the same time, with a lovely smooth and silky texture and strong flavor. Other citrus fruits may be used and I would love to try passion fruit curd! You will definitely be seeing some experiments here either with new flavors or using it as ingredient for other desserts.

LEMON CURD

(Adapted from Fine Cooking)

Yields approx. 2 cups

85g butter, softened

1 cup sugar 

2 eggs

2 yolks

2/3 cup of freshly squeezed lemon juice

1 tsp lemon zest (don't forget to zest the lemon before cutting into it)

Cream butter and sugar using and electric mixer or a whisk. Add eggs, one at a time, then yolks, one at a time, beating well between additions, until well blended. 

Add lemon juice and mix well.

***At this stage, the lemon will make your mixture curdle and you will probably think that you ruined it all, but worry not! When you start cooking the mixture, it will become smooth again. Maybe this is the explanation around the name CURD given to this recipe??

Transfer the mixture to a heavy based sauce pan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon. Don't allow it to boil!

Remove from heat and add the zest.  

Transfer to a heat resistant bowl or jar and cover with plastic wrap allowing it to touch the surface of the lemon curd to avoid skin forming on top. Let cool and refrigerate.

Lemon curd can be frozen with very good results.