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Lemon Curd Recipe
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Lightly tangy with a smooth texture - this lemon curd is so delicious and is a perfect filling for a summertime cake!!
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To begin this recipe, pour 6 ounces of granulated sugar into a metal mixing bowl or the top of a double boiler.
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Next, add 2 whole large eggs plus one more large egg yolk (not shown).
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Using a hand mixer, beat the eggs and sugar until well combined. Set aside.
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Next, zest two small or medium lemons, or zest one jumbo lemon.
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Add the lemon zest to the egg and sugar mixture.
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Pour 3 ounces of fresh-squeezed lemon juice into the mixing bowl.
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And lastly, add 3 ounces of unsalted butter (6 tablespoons) to the mixing bowl.
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If you are using a double boiler, place the top pot of the double boiler over simmering water. If you do not have one, set the metal mixing bowl over a pot of simmering water.
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Stir curd constantly until thickened. This can take 20 to 25 minutes.
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Curd is done cooking when it leaves a nice thick coating on your stirring utensil. Remove curd from heat.
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For a smooth curd, it must be strained. Pour curd into a mesh strainer placed over a heat-safe bowl.
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Your curd should be nice and thick and not easily able to pass through the strainer. To help the curd along, use the back of a rubber scraper to push it through the mesh. Allow the curd to sit in the heat-safe bowl until it is no longer too hot. It should feel warm but not hot to the touch.
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Once curd is no longer hot, pour into a storage container.
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To protect the curd from forming a "skin", place a piece of plastic wrap directly on the surface of the curd. Place a tight fitting lid on the container and place curd in the refrigerator for one week, or until ready to use. Or curd can be frozen for up to 6 months.
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And that's how you make this awesome lemon curd recipe! I seriously could eat this stuff by the spoonful... but then again, I LOVE lemon! I hope you have enjoyed this tutorial! God bless!!
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