Sunday, June 9, 2013

Lemon Curd from Scratch or Lime Curd with Minced Jalapeño if you're a Texan!

Lemon Curd

I am adding the option of Lime since I live in Texas and we make a lot of recipes with Lime instead of Lemon. I would make Lime curd, with a bit of minced jalapeno in it, for Mini Tarts, Linzer Cookies or a Macaron filling to make them have a Texas flavor.

This is the perfect recipe for those who prefer the fresh taste of Lemon or Lime Curd or for those that do not have access to buy it.

Zest of 2 lemons or limes, wide strips
4 TBS of Fresh Lemon Juice or  4 TBS of Fresh Lime Juice, strained
6 TBS sugar
2 large whole eggs + 3 large yolks
1/2 C butter (8 TBS or 1 stick)

Place all ingredients in a heat proof bowl over gently simmering water in a saucepan, or in a double boiler.
Whisk continuously until sugar dissolves and butter melts.
Continue whisking until the Curd coats the back of a spoon ( about 3 minutes).
Do not let it boil.

Remove from heat.
Push Curd through a medium sieve with a rubber spatula into a clean dry bowl.
Cover with plastic wrap, pressing directly onto the surface of the Curd.
Poke a few holes in the plastic to release steam.

Refrigerate at least 3 hours or up to 5 days.

Peace in the Kitchen!

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