When I had some egg yolks left with me after using the egg whites for the meringue based recipes viz., swiss meringue buttercream, italian meringue buttercream, meringue kisses and the like, it just struck to do the easy and simple yet delicious lemon curd.
Lemon curd is a thick, smooth, velvety, silky, sweet n citrusy cream that is commonly used as fillings in tarts, chocolates, pies, cakes and also mousse or cheesecakes (if thinking out of the box, so many other desserts too).
Ingredients:
Egg Yolks - 4
Sugar - 120 gm
Butter - 60 gm
Lemon Zest - 1 tsp
Lemon Juice of 1 lemon
Method:
Add the yolks in a heavy bottomed sauce pan and add the sugar and whisk continuously until it has thickened.
Add the butter and heat on low flame until it melts well.
Add the lemon zest and lemon juice and keep whisking until it thickens. This may take around 8 to 10 minutes.
Remove from fire. If desired to get a very smooth, velvety texture, immediately pour through a fine strainer to avoid lumps. It becomes thicker as it cools down.
Transfer to a sterilized jar and cover immediately so as to avoid forming of skin on top.
Keep refrigerated. It stays good for up to a week.
Use the lemon curd as a spread on sandwiches, infused with buttercream or whipping cream as fillings in cakes or can be used as such too for filling in cakes, make mousse layers, use in creamcheese cakes, pie or tart fillings and so on...your ideas are endless to use this creamy lemon curd.
I used this lemon curd as a filling along with non-dairy vanilla whipped cream in a 6-inch tall chocolate sponge drip fresh cream pastry cake and the taste was really very amazing. Do give a try.
Notes:
You can make it lighter by adding around half a cup of heavy cream and whipping it up.
Lemon juice and lemon zest can be replaced with orange juice and zest to get orange curd.
Recipe credits: Fondbites
Lemon curd is a thick, smooth, velvety, silky, sweet n citrusy cream that is commonly used as fillings in tarts, chocolates, pies, cakes and also mousse or cheesecakes (if thinking out of the box, so many other desserts too).
Ingredients:
Egg Yolks - 4
Sugar - 120 gm
Butter - 60 gm
Lemon Zest - 1 tsp
Lemon Juice of 1 lemon
Method:
Add the yolks in a heavy bottomed sauce pan and add the sugar and whisk continuously until it has thickened.
Add the butter and heat on low flame until it melts well.
Add the lemon zest and lemon juice and keep whisking until it thickens. This may take around 8 to 10 minutes.
Remove from fire. If desired to get a very smooth, velvety texture, immediately pour through a fine strainer to avoid lumps. It becomes thicker as it cools down.
Transfer to a sterilized jar and cover immediately so as to avoid forming of skin on top.
Keep refrigerated. It stays good for up to a week.
Use the lemon curd as a spread on sandwiches, infused with buttercream or whipping cream as fillings in cakes or can be used as such too for filling in cakes, make mousse layers, use in creamcheese cakes, pie or tart fillings and so on...your ideas are endless to use this creamy lemon curd.
I used this lemon curd as a filling along with non-dairy vanilla whipped cream in a 6-inch tall chocolate sponge drip fresh cream pastry cake and the taste was really very amazing. Do give a try.
Notes:
You can make it lighter by adding around half a cup of heavy cream and whipping it up.
Lemon juice and lemon zest can be replaced with orange juice and zest to get orange curd.
Recipe credits: Fondbites
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