LEMON CURD

I must confess. I'm really terrible at making lemon curd. Sometimes I let the sugar sit too long on the egg yolks and burn them. Other times I let the curd get too hot and curdle it. Even when everything otherwise worked, I still always wound up straining egg bits out of it at the end.


I had resigned myself to this fate, when I stumbled upon this one, which not only produces the perfectly balanced curd I was searching for, but uses an unusual mixing method that guarantees success even to the curd-impaired like myself.

The recipe comes from an article by Elinor Klivans in Fine Cooking magazine. In addition to her untraditional method, Ms. Klivans also uses whole eggs in her curd. All the other recipes I've made use egg yolks exclusively. In fact, until I tried this recipe, I had been under the impression that this was because curd tasted best made with only yolks. Now I think the reason most recipes avoid whole eggs is simply because it's harder not to curdle the mixture when cooking it. To my taste the flavor and texture of lemon curd are truly superior with a few whole eggs added. It's lighter, and deliciously custardy. Luckily, with this technique you can add those whole eggs without fear of ruining your curd. If I can make this, anyone can.



Ingredients:

  • 3 oz. (6 T.) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 t. grated lemon zest


Beat the eggs and yolks together lightly, just to combine them.

Beat the butter and sugar in a large bowl with an electric mixer for about 2 minutes. Slowly pour in the eggs and yolks. Beat for 1 minute. Stir in the lemon juice. The mixture will look curdled. Don't worry, this is normal.

In a medium saucepan, cook the mixture over low heat until the curdled appearance disappears and it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens to the point where it leaves a path on the back of the spoon if you draw your finger through it. If you have a thermometer you can check it by temperature. It should read 170 Fahrenheit. Whatever you do, do not let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface to keep a skin from forming and chill it in the refrigerator. The curd will thicken as it cools.





Now that you've made your lemon curd, you need to know what to do with it. It's not just for spreading on your morning toast (or pancakes, or waffles). Lemon curd is as versatile as it is smooth, tangy, and delicious.

  • Spread it between cake layers, or on butter cookies to make sandwiches. Use it as a cheesecake topping.

  • Fill pre-baked tart shells, or meringue shells with it. Serve them topped with fresh fruit, and perhaps a bit of softly whipped cream.

  • Speaking of cream, whip a cup of it. Fold in a cup of lemon curd. Use your lemon cream to top fruit, frost a cake (just before eating it), or make a parfait by layering it in glasses with a bit of plain curd.

  • Take the egg whites left over from making your curd and beat them with a couple of Tablespoons of sugar until they form stiff peaks. Fold in the cooled curd, and a cup of heavy cream, whipped. You now have lemon mousse. Spoon it into dessert glasses and chill until it's set, or use it as a filling for a lemon charotte or a mousse cake.

  • And yes, it also makes a pretty good breakfast mixed with plain yogurt and a bit of granola.

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