Dessert & Baked Goods » Lemon Curd
Fresh lemon juice, sugar, salt, eggs and butter are the simple ingredients in finale Dessertie & Bakery Chef Nicole Coady's sweet-tart dessert topping. A strong whisking arm and patience (to the tune of 1-2 hours) are key to a successful lemon curd. Chill, then serve topped with berries, mixed with granola, on pancakes, or as the perfect accompaniment to Chef Nicole's Lemon Pound Cake.
Ingredients
- 1⅓ cups sugar
- pinch of kosher salt
- 5 eggs, lightly beaten
- juice of 5 medium lemons
- 2½ sticks cold unsalted butter, cubed
Special Equipment
- medium size saucepan
- medium size heatproof bowl (that fits on top of saucepan)
- candy thermometer
- whisk
How-to
- On medium heat, bring a medium saucepan filled ⅓ of the way with water to a simmer
- Add a medium size heat-proof bowl that fits on top of the saucepan without touching the water (or use a double boiler) and whisk together sugar, salt and eggs until combined
- Slowly whisk in lemon juice
- Slowly heat over medium, stirring occasionally with a rubber spatula, scraping down the sides and bottom of the bowl. The curd will start thickening. Check temperature with a candy thermometer until mixture reaches 180º; this can take 1-2 hours
- Remove from heat and allow to cool over an ice bath or let sit at room temperature until it reaches 105º
- Slowly whisk in cubed butter until melted and smooth
- Refrigerate and chill until serving (this will also help the curd reach a firmer texture, like a soft mayonnaise) and serve with pound cake, pancakes, fruit or granola
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