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It's good on toast, pancakes, crepes, in tarts, plain on a spoon, you name it. More people should be eating lemon curd!
MARIE'S LEMON CURD: a foolproof guide (almost)

This is the basic ratio: take equal parts lemon (or lime) juice and sugar, add 1 egg per 1/4 cup of juice, and finish with butter. See? So simple!

I like to end up with about a cup of curd (an amount I can easily - easily - eat in a week or so), so this is how I do it:

Juice enough lemons or limes (I promise limes make an excellent curd) to get 1/2 cup juice. Put this and 1/2 cup of sugar in a saucepan (fairly wide and shallow, if you have it; it makes whisking easier) and stir over medium low heat until the sugar is melted.

Now it's time to temper the eggs: whisk two eggs in a heat-safe bowl and slowly - SLOWLY! - add a dipper full of the hot juice mixture to the eggs while whisking constantly. You'll see the eggs change color slightly and start to look silky and creamy. Then equally slowly, pour the egg mixture back into what remains in the saucepan, whisking constantly.

Don't stop whisking. Just do it. Good whisking is the secret to good lemon curd.

(Now I've typed the word "whisk" so often that it's looking really funny.)

Keep whisking for 5 - 10 minutes, or until the curd thickens - just whisk just a minute or two more after it thickens up. (And don't worry if it seems a little thin; it'll be thicker when it cools.) Pull it off the heat, and stir in a tablespoon of butter, and lemon or lime zest if desired.

And if you see little shreds of egg white, don't panic. Occasionally, despite my best whisking efforts, this happens (I think it's usually because I was impatient with the tempering process, so take heed.) You can strain them out if you want, or pick them out with a spoon if there's only a few, or you can just leave them in - the worst that will happen is that the curd will taste ever so faintly of egg. :)

Go forth! Make lemon curd! Eat it on everything!



( 9 comments — Leave a comment )
Oct. 24th, 2012 10:17 am (UTC)
Mmm, lime curd. I am definitely trying this soon!
Oct. 24th, 2012 02:34 pm (UTC)
Thanks for this! Definitely trying it soon. =) What are your favorite things to eat it with, btw?
Oct. 24th, 2012 09:48 pm (UTC)
Um ... just about anything. :D I eat it most on toast, because toast is good and readily available and crunchy. But waffles with lemon curd are delish. It's great as a filling in little tarts. Crepes. Etc. Just about anything that would taste good with lemon, really!
Oct. 24th, 2012 04:48 pm (UTC)
Is it okay to leave the saucepan unattended while whisking the eggs? Must I occasionally whisk it too?

And by a dipper full do you mean a tablespoon sized dipper or a ladle sized dipper? I assume the former but thought I should clarify.
Oct. 24th, 2012 09:52 pm (UTC)
The juice/sugar mixture will be fine while you whisk the eggs. :)

Go for the ladle-sized - with the size batch I usually make, I end up with probably half of the hot juice being poured into the eggs. I have no scientific basis for this, but I think that the more hot liquid you s-l-o-w-l-y add to the cold eggs, the easier it is to add the eggs to the rest of the hot liquid without the eggs curdling (or whatever it is that eggs do if you don't WHISK THEM ENOUGH.)
Oct. 24th, 2012 04:50 pm (UTC)
Yummm, I love lemon curd so much! I haven't tried lime curd... or blood orange curd... oh, the possibilities!

I have been enjoying key-lime marmalade on my toast lately. When that runs out, I may have to fill the jar with your recipe!
Oct. 24th, 2012 09:53 pm (UTC)
Oh, blood orange! That sounds wonderful.

I should make marmalade again some time. It's been ages and I'd forgotten how much I love it.
Oct. 29th, 2012 09:05 pm (UTC)
Hm. I'm not very much into lemony flavors...but I certainly am tempted to try this! Lemon curd is one of those things that I think I SHOULD like 'cause it sounds so good...and then am usually disappointed.

Edited at 2012-10-30 01:05 am (UTC)
Oct. 30th, 2012 09:17 pm (UTC)
Hey, it's okay not to like it! I love citrus anything in general, but this in particular because it's not too sweet - there's a lot of zing, y'know? So that may appeal to some people that don't like traditional lemon desserts.
( 9 comments — Leave a comment )