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Lemon Curd

  • December 8, 2019
  • Tom
Lemon Curd
Lemon Curd
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Lemon curd. Not too sweet. Wonderfully tart. Velvety smooth texture. Made with fresh organic eggs, heavy cream, fresh lemon juice and zest, superfine sugar, and butter churned from organic sweet cream.

Lemon Curd on Cutting Board
Lemon Curd on Cutting Board

This must make recipe can be prepared in 30 minutes or less. Store your finished product in an airtight container in the fridge and pull it out for spreading on toast, pancakes, biscuits, scones, muffins, or as a dipping sauce for your favorite shortbread cookie.

Lemon Curd with Juicer
Lemon Curd with Juicer

Countless uses. Amazing for so many dessert applications – cakes, cheesecakes, cupcakes, pies, tarts, cookies, and so on.

Lemon Curd in Glass
Lemon Curd in Glass

The taste, texture, and consistency make this an excellent choice for use in cake batters, as a filling between layers, and as a flavoring agent for frostings. Fill cupcakes and doughnuts with this stuff for an amazing treat.

Lemon Curd Tart
Lemon Curd Tart

How about a rich, creamy, filling for a buttery homemade sweet short crust pastry shell? Baked until the curd sets and chilled to firm. Slices served at room temperature with a dollop of whipped cream.

Lemon Cheesecake Bar
Lemon Cheesecake Bar

As a filling for a mascarpone cheesecake bar? Simple graham cracker crust base. Delicious, creamy lemon flavored cheesecake bars topped with piped whipped cream.

Lemon Curd Shooters
Lemon Curd Shooters

In a glass? Just add vodka?

Making this from scratch is well worth the effort. Organic butter and superfine sugar are creamed in a stand mixer with lemon zest. Eggs are added 1 at a time. Lemon juice is added. Once well combined the mix is transferred to a saucepan and heated until it begins to thicken. Removed from the stove top, strained and chilled until ready to use.

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Lemon Curd

Lemon Curd

Lemon curd. Not too sweet. Wonderfully tart. Velvety smooth texture. Perfect as a spread, a dipping sauce, or as a flavor agent in sweet and savory dishes.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 1

Ingredients
  

  • 24 grams fresh lemon zest (4 tablespoons)
  • 300 grams granulated sugar (1-1/2 cups), blended until superfine
  • 113 grams unsalted butter (1 stick), room temperature
  • 250 grams egg (5 large), room temperature
  • 120 grams fresh lemon juice (1/2 cup)

Instructions
 

  • Add the fresh lemon zest, blended sugar, and unsalted butter to stand mixer. Beat with paddle attachment until light and fluffy. Add eggs 1 at a time. Beat on low just until combined. Add fresh lemon juice. Beat on low until well combined.
  • Transfer lemon mixture to medium saucepan. Heat over medium low heat, stirring constantly, until mixture thickens, about 10 minutes. Do not boil. Remove from heat.
  • Strain mixture. Store in airtight container in refrigerator for up to 1 week.
Keyword lemon, lemon curd, lemon curd recipe
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Tom

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about
Meet Tom

dessert designer / content creator / photographer

Hi, I’m Tom. Pastry chef in America’s finest city, San Diego, California. Working professional by day, creative artist by night. Tartistry.com is a dessert blog, food photography gallery, and baking and pastry resource for individuals that live a culinary lifestyle. Here you’ll find unique, original content crafted to entertain and educate, with most of the focus on sweets you can make at home.
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