Tuesday, October 26, 2010
I blogged about Lemon Curd once before, a long time ago, in my early days of blogging. I'm dedicating another post to it again for a couple of reasons.
One - and mainly this - I cringe at my old photos. Really. They are like ghosts of the past who occasionally come back to haunt me. Which is why I will not provide the link to that dreaded old post. Ha! But you can dig for it if you want, and you'll understand what I mean when you see it. So yes, laugh all you want, but quietly, OK? ;)
Two, this Lemon Curd tastes heavenly and is too good to be buried in the bowels of my blog. After tweaking the original recipe, I like this new version even more. It's a soft, delicate spread that's got a lovely balance between sweet and tart. Still, by all means, you can finetune the measurements further.
Three, to make up for the nightmarish photos the last time, I'm posting THREE beeeg beeeg nice ones today, never mind that they all look similar. Cos I'm movin' on, peeps ... movin' on.
Finally, some closure.
- 50 to 60g unsalted butter (more butter will make it smoother, but at the same time, fattier too ... you decide)
- 200 to 225g sugar (depending how sweet or tart you like it)
- 2 eggs
- 2 egg yolks
- 120ml fresh lemon juice
- 1 tsp grated lemon zest, or more if you like (depending on how strong you want the flavour of lemon)
1. In a large bowl, whisk all the ingredients except the butter*. Mix well. Place the bowl over a bain-marie** (water bath) and stir constantly. The mixture may look curdled, but it will smooth out as it cooks.
* If you want a more subtle taste of lemon, do not add the zest at this stage. Set aside with the butter.
** I'll be honest - I usually cook directly in a saucepan, whether it's lemon curd or crème pâtissière or melted chocolate. It always works well for me. Obviously, I use a good quality, heavy saucepan, and ensure that my flame is small. And I never stop stirring/tempering with the heat. So, if you are confident enough (or gungho, call it what you want), by all means, cook under direct heat. At your own risk, of course!
2. Once the mixture thickens - it should leave a path on the back of a spoon - turn off the flame and add butter in 2 or 3 additions. If you have not added in your lemon zest, add it in now and stir to mix well.
3. Allow the curd to cool slightly before transferring to a clean jar or bowl. Make sure it is covered to prevent a skin from forming. Chill in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
If you like a Lemon Curd Cream, make your desired amount of whipped cream according to recipe, and then fold in spoonfuls of lemon curd to it ... a spoonful at a time, so that you can taste test the amount of lemon in your cream. I whipped about 100ml heavy cream, and then folded in 2 tbsp of lemon curd, as a topping for a cake I baked. But that will be for another post. Watch this space!