LEMON CURD

Lemon Curd is really the same thing as Lemon Pudding and can be used in many recipes interchangeably.  Lemon Curd is best when you use real Lemon Juice and Zest and not that processed Lemon Juice from one of those plastic Lemon things that we all have regrettably used.  I use this Lemon Curd in Tarts as the base for fresh Fruit or in Lemon Cakes between the layers or as the filling for Lemon Meringue Pie.  They are hard to find but if you can find Meyer Lemons use them in place if regular Lemons for an even more Amazing taste.  This Curd has a sweet tart fresh taste that is Amazing on Waffles and Scones.  When you are Cooking The Amazing you can make more than Lemonade with Lemons.



Here is the recipe.


1 1/4 c Sugar
1/3 c Corn Starch
1/4 t Fine Grain Sea Salt
6 Large Egg Yolks, Room Temperature
1 1/2 c Water
3/4 c Fresh Squeezed Lemon Juice
(about 2 1/2 Lemons)
2 T Fine Grated Fresh Lemon Zest
1 T Fresh Orange Juice
1/4 t  vanilla Extract
3 T  Butter, No Salt


1. In a medium pot off of the stove without any heat under it combine the 1 1/4 c Sugar, 1/3 c Corn Starch and 1/4 t Sea Salt. Whisk this mixture in the pot until well mixed. Later you will cook the lemon filling in this pot.

2. Separate 6 large Eggs (use room temperature Eggs). Use a fork and break up the 6 Egg Yolks well in a small bowl.


3. Add the 6 Egg Yolks into the pot of Sugar and Corn Starch mixture and whisk until you see no more Sugar. It will be thick and pasty. The heat is still off at this point.

4. Add 1 1/2 c Water to this mixture and whisk well until liquidy. It will foam up some. Turn the stove top heat on to Medium and place the pot over the heat and continuously whisk for 3-5 minutes until it begins to simmer and thicken.

5. Once it starts to thicken reduce the heat to low-medium and continuously whisk for about 5 minutes until it has become thick and uniform and the foam has subsided. This part happens quick and goes from not so thick to thick fast. It may bubble a lot and look lumpy. It is important to simmer and whisk scraping the bottom of the pot continuously so it does not scorch and it thoroughly cooks the Corn Starch. Otherwise, it will have a raw Corn Starch flavor when done. YUK! When done it will look like runny, lumpy Pudding. Remove from the heat and whisk until more smooth.

6. In a small bowl mix the Lemon Juice, Zest, Orange Juice and Vanilla Extract. Pour this into the pot and whisk well then add 3 T of Butter cut into small pieces. It will look separated and curdled at first then will come together. Whisk until uniform and smooth. There will be some lumpiness to the curd but it should feel smooth and silky despite the look of it.  You can strain it for a more refined texture through a fine mesh.  I like it unstrained which keeps the Lemon Zest front and center.  Refrigerate for at least 4 hours before using in your recipe or serve as a Lemon Pudding topped with fresh Whipped Cream.

Copyright (c) 2012