Lemon Curd: A tart dessert topping
Even if you’re not a lemon fan, lemon curd is likely to be the exception you’ll eventually make. I can say that because that’s exactly what happened to me! But then I was basing my dislike for lemon solely on yellow “lemon” candy, which is the worst! But, real lemon flavor in a sweet, smooth dessert topping is a completely different thing!
The ingredients…
Lemon curd is made from common ingredients that are either in your kitchen or widely available year round – lemons, butter, sugar, and eggs. I love that this uses the whole fruit of the lemon. The curd itself calls for the outside zest as well as the juice. Once I’ve stripped the lemon for all its parts, I toss the rind down my disposal to freshen it up!
How to make it…
Some recipes add the butter at the end, some temper in the eggs, but this recipe is a no-nonsense method. Put all the ingredients in a pot, heat and stir, strain and cool. It’s a straightforward and effective approach resulting in a smooth and creamy curd. As long as you stir continuously and let it reduce long enough, you can’t mess this up!
Special tips…
Since this recipe is an “all at once” approach, it’s important to know a little about the sugar and egg relationship. Sugar is hydroscopic, which means it pulls out moisture from its environment. If you add the eggs and sugar into your pot, then walk away to give the kids a bath, you’re going to come back to hardened eggs. The yolk will be dried up and chunky, making it difficult to blend into your creamy mixture. To be on the safe side, I add the sugar last and right before I’m ready to start cooking.
As the mixture boils and thickens, it will turn from cloudy and flat color that easily drips off your whisk, to a thicker, bright glossy yellow hue. It will thicken further as it cools, so don’t take it too far! 10-12 minutes is usually the sweet spot for me!
Ways to use fruit curd…
First of all, let’s all admit and accept that eating lemon curd by the spoonful is perfectly acceptable and in fact, I encourage it! It’s delightfully sweet with juuuuust enough tartness to make your mouth pucker. That’s my first (and best!) suggestion of how it should be enjoyed!
Another great use for lemon curd is piped inside mini sugar cookie cups, with a drizzle of raspberry coulis, then topped with a torched meringue. They’re little lemon pies that you can pop right in your mouth, and they have the perfect balance of flavors and textures! Of course, curd can also be used in between cake layers, mixed in with buttercream to flavor it, as the filling of a truffle, spread on toast or pastries, or even as a filling in crepes! There’s not much lemon curd isn’t going to make better!
Variations…
As I discussed in the Citrus Sponge Cake recipe, citrus fruits are fairly interchangeable. This recipe can be swapped from lemon to lime, orange, or grapefruit, but keep in mind that the sugar levels may need to be adjusted, so taste as you cook! Passionfruit, pineapple, mango, pomegranate, and berry curds are also great options, (that I’m dying to experiment with) so more to come on those delicious spreads!
This week’s Feature Dessert…
Lemon curd is a hidden surprise in this week’s Feature Dessert. I share three flavor combinations for these French Macarons, including White Chocolate Ganache and Lemon Curd.
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Lemon Curd
Ingredients
- 75 g sugar
- 50 g egg (whole)
- 56 g butter cut into smaller pieces
- 2 g lemon zest
- 46 g lemon juice fresh
Instructions
- Break egg in pan, whisk well
- Add remaining ingredients, place pan over medium heat
- Whisk continuously, bringing to a boil
- Continue whisking while gently boiling for 10-12 minutes
- Remove from heat and pour into fine mesh sieve
- Cool strained curd to room temperature, then cover and store in refrigerator.
Suoer easy to make and yummy. Used as filling for a limoncello cake. My 11yo daughter loved it and makes it for bagels and toast.
Deona, Limoncello cake sounds amazing! I can’t say I blame your daughter, that’s one of my favorite uses, too! LOL!