Lemon Curd
Thu, Jul 21, 2011
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Fruit curds were traditionally prepared as a spread for scones and sweet breads. They have evolved into a more versatile spread or filling and are often used in tarts, pastries, cakes and more. They are generally smoother and creamier in texture than pie fillings and custards due to the butter {some recipes have more butter than others} and they typically have a more concentrated burst of flavor due to the larger amount of fruit juice and zest.
I have always loved lemon curd for the intense sunburst hit of citrus that it brings to the table. I like this Cooking Light recipe because it calls for very little butter compared to other recipes so it is still light and refreshing while maintaining a spreadable consistency…all in all, the perfect balance between lemon curd and lemon filling.
This versatile spread can be used in an endless amount of ways: on pancakes, in layer cakes, on tarts {such as my Rainbow Fruit Dessert Pizza} or spread on scones for which it was originally intended. You can make curd with other fruits, too {such as orange, lime, grapefruit and raspberry} by simply substituting the zest and juice of the respective fruit.
- ¾ cup sugar
- 1 Tbsp grated lemon rind
- 2 eggs
- ⅔ cup fresh lemon juice (about 3 large lemons)
- 2 Tbsp butter
- Combine the sugar, lemon rind and eggs in a saucepan and stir them with a whisk over medium heat for 3 minutes or until the sugar dissolves and the mixture turns pale.
- Stir in the lemon juice and the butter and cook the mixture for another 5 minutes or until the sauce thinly coats the back of a wooden spoon, stirring constantly with a whisk.
- Remove the lemon curd from the heat and let it cool.
- Place it in a sealed container and let it chill so that it continues to thicken.
- Store the lemon curd in a sealed container in the refrigerator.
Recipe source: Cooking Light
Tags: fruit curd, lemon curd, lemon filling, lemons, spread
great post-love curd esp when it’s less heavy.