the perfect lemon curd recipe.
There's just something so
cheerful about a good lemon curd recipe. It's sunny blue skies and
light
summertime breezes on a spoon.
And talk about versatile. You
can use as a topping - lemon meringue pie cupcakes anyone? Mix it with
your favorite buttercream for a fabulous whipped lemon cake filling.
Or, for one of the best cake filling recipes ever, toss some lemon curd
in to white chocolate cream cheese buttercream and, trust me, you'll be
in heaven...mmm.
And you don't even have to use it for cakes. If you have no willpower at all, like me, you can just east it straight off the spoon.
Thare are lots of lemon curds around, it's true. But none are easier than this one. I've ditched the double boiler in favor of the microwave, which makes this one super easy.
Make it today. You'll be so happy you did!
what you'll need:
1 cup (200 grams) granulated sugar (caster sugar)
3 eggs, large
1 cup (8 fl oz) fresh lemon juice
zest of 3 large lemons
1 stick (113 grams) butter, melted
here's what you do:
Now that you don't have to deal with double boilers and what-not, you won't believe how quick and easy this lemon curd recipe is.
1. Grab yourself a medium sized, microwave safe bowl and toss in the sugar, butter and eggs.
2. Now, whisk really well until nice and smooth.
3. Next, stir in all that fabulous lemon zest and juice....yummy.
4. Pop the mixture in to the microwave and cook, on high, for 2 minutes.
5. Stir and cook for 1 minute, on high.
6. Repeat step 5 until the curd is thick enough to coat the
back
of a metal spoon. You can also use a candy thermoneter to check the
temperature. Lemon curd will reach the perfect consistency at 196F (91
C). I learned that trick in Rose Levy Berenbaum's fabulous book The Pie and Pastry Bible
7. When you've reached the perfect consistency, cover the mixture with cling wrap placed directly on the surface of the curd.
8. Refigerate until set, a few hours.
You're all done. See. That was simple wasn't it.
how to store lemon curd
If you just making a single batch of this lemon curd recipe, you can
store in in airtight containers in the refrigerator for up to three
weeks, but I doubt it will last that long :) After three weeks, the
curd is still fine but the flavor starts to dull.
If you would like to make a triple or quadruple batch, it's a great
idea to store the finished lemon curd in pressurized canning jars. To
do this, strealize some canning jars and lids by boiling in enough
water to cover the jars for five minutes. Now pour the hot curd into
jars, top with a lid, screw on a cap and turn them upside down. Leave
for five minutes so the air at the top can go through the hot curd.
When you invert them, they will seal.
If you do it this way it will keep for several months at cool room
temperature.
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