Recipe: Lemon Curd

This recipe was adapted from one I found online.

Lemon Curd:
zest of 1 lemon
3 lemons worth of juice (about 3/4 cup or 170mL)
5 egg yolks plus 2 whole eggs
3/4 cup (150g) sugar
1/4 cup (65g) cold butter
 First, zest your lemon.

 Then juice the lemons.
 Add the lemon zest, lemon juice, eggs and sugar to a metal or glass bowl.
 Combine them with a whisk, making sure to break all the yolks.
 Heat the mixture over a double boiler until it starts to thicken and becomes slightly lighter in color.
 Then, remove from the heat and add the cold butter.
 Whisk together until butter is completely melted. The lemon curd will be quite thin still.
 Allow it to cool at room temperature at least half an hour. It should thicken up to a pudding consistency.
 Lemon curd is sweet and tangy and has a very intense lemon flavor. It makes a great cake filling, can be used to flavor buttercream, and is the base for lemon meringue pie.
Watch us make lemon curd on YouTube here:
Schaut zu wie wir Lemon Curd auf YouTube machen hier:


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