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
8 tablespoons (1 stick) unsalted butter, cut into small cubes
1/2 cup white sugar
3 whole eggs
3/4 cup lemon juice (bottled is fine)
1 tablespoon cornstarch