Lemon Curd
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Lemon curd is like the filling in a lemon meringue pie but without all the starch. At its best, its tangy and sour and creamy which makes it perfect when juxtaposed with richer or sweeter components such as meringue. This is the most basic of lemon curds. Many recipes call for butter. Wfhile not essential, the butter softens the fruits sharp acidity. You can also use browned butter (beurre noisette), which gives the curd an intense and delicious butterscotch flavor and makes the curd somewhat stiffer once it cools. Makes 1 1/2 cups, enough for two 9-inch round kick layers.
ingredients
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serves: 2
2 eggs
1/2 cup sugar
1 tablespoon grated lemon zest
1/3 cup lemon juice
4 tablespoons butter (cubed or sliced) (optional)
Nutrition Facts
Lemon Curd
Servings Per Recipe: 2
Amount per Serving
Calories: 473
- Total Fat: 27.5 g
- Saturated Fat: 16.1 g
- Trans Fat: 1 g
- Cholesterol: 225.2 mg
- Sodium: 267.8 mg
- Total Carbs: 54 g
- Dietary Fiber: 0.4 g
- Sugars: 51.6 g
- Protein: 6 g
preparation
1. Combine all of the ingredients except the butter in a heatproof bowl that fits at least partially in a saucepan. Whisk until smooth and slightly pale.
2. Put the bowl over a saucepan of simmering water and stir with a whisk.
3. As the mixture warms, add the butter and continue stirring.
4. Whisk the mixture over the heat until it thickens, but don't let it boil.
Cooks' note:
Combine the eggs, sugar, zest, and juice in a heatproof bowl that fits over a saucepan. Whisk until smooth and slightly pale.Place the bowl over a saucepan of simmering water and stir with a whisk. As the mixture warms, add the butter, a handful at a time, and continue stirring. Whisk the mixture over the heat until it thickens, taking care not to let it boil.
Spread in a cake, or let it cool, then whisk with other mixtures such as buttercream or creme mousseline.
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comments
Mommy_loves_to_cook
May 15, 2012