(Firm) Lemon curd

July 11, 2019

Hello foodies and bakers,

 

Lemon is a popular flavor year round. Cookies, cakes, tarts, and even pies can easily be flavored with hints of lemon. Who can resist a big slice of lemon meringue pie? Lemon chiffon cake? Lemon shortbread?

 

Lemon curd is a thick lemon pudding. A popular pastry component made for tart, pie, and cake fillings. Remember baking is mainly baking components and then assembling. Make lemon meringue pie? You need to make the pie crust, lemon curd, and meringue all separately then assemble 'em all together. 

 

My lemon curd tends to be a bit thicker, to ensure it will hold tightly in any eclair, pie crust or tart crust. All lemon curd needs to be firm enough that it will not run out of your delicious dessert. 

 

 

 

 

(Firm) Lemon curd

Yields: 1 cup

Makes enough to fill 1 - 9 inch round tart shell

 

Equipment needed: medium size saucepot, spatula, measuring cups, mixing bowl, shallow baking dish, whisk

 

Ingredients needed:

8 tablespoons (1 stick) unsalted butter, cut into small cubes

1/2 cup white sugar

3 whole eggs

2 yolks

3/4 cup lemon juice (bottled is fine)

1 tablespoon cornstarch

 

Directions:

  • In the medium size saucepot, add:

    • ​3/4 cup lemon juice

    • 8 tablespoons unsalted butter, cubed

    • Cook over medium low heat until melted and warm

  • In a mixing bowl, whisk:

    • ​3 eggs

    • 2 yolks

    • 1/2 cup white sugar

    • 1 tablespoon cornstarch

    • Once the lemon juice and butter have been heated, slowly pour into the egg/yolks/sugar/cornstarch.

    • Add entire mixture back into the saucepot, and heat over medium heat until thick

    • Once thick, pour into shallow baking dish

    • Cool overnight in the fridge

    • Use as needed!

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com 

 

 

 

 

 

 

 

 

 

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