Lemon Curd
1. Can I use whole eggs instead of just egg yolks for lemon curd?
Yes, absolutely! Whole eggs can be used to make lemon curd, providing a simpler method without wasting egg whites. The result will still be creamy and delicious. Any stringy bits of egg white will be removed during the final straining. You cannot, however, make lemon curd with just egg whites. Using whole eggs may result in a slightly lighter texture and lighter color compared to using just egg yolks. However, it won’t significantly alter the flavor. The curd will still be rich, tangy, and smooth.
3. Can I adjust the amount of sugar in lemon curd? Yes, you can. Sugar does provide some structure to the curd, so you can’t omit it completely, but you can adjust up or down to suit your taste preference.
4. Can I adjust the amount of butter in lemon curd? Absolutely! Adjusting the amount of butter will affect the richness and creaminess of the lemon curd. Adding more butter will make it creamier, while reducing it will result in a lighter texture. If using unsalted butter, add just a pinch of salt to the curd.
5. Can I use lime or other citrus instead of lemons to make curd? Absolutely! This recipe can be easily adapted to make lime curd, orange curd, or even grapefruit curd using the same method. Just substitute the lemon juice and zest with your preferred citrus fruit. I once made blood orange curd and it was divine.
Recipes using Lemon Curd:
Cream Puffs with Lemon Mousse and Blueberry sauce
Lemon Curd Thumbprint Cookies
Easy Lemon Curd
from https://platedcravings.com/
This easy Lemon Curd recipe is super simple to make and tastes delicious! A smooth lemon spread that also makes a great filling for cakes and cupcakes.
1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest, finely grated (use Microplane Zester)
2 large eggs, room temperature
1/4 cup butter, room temperature
In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd.
Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
The curd keeps fresh in the refrigerator for about 1 week.
Note: If your lemon curd curdles, strain it through a fine-mesh sieve.
Servings: 1 jar (about 1 cup)
Lemon Curd
from Cooking A to Z by Jane Horn
Lemon Curd is a delightful for filling for any number of desserts - tarts, cake rolls, or layer cakes. It can be spread on scones and toast. A curd made with whole eggs is lighter in texture and holds it shape well, so is good for spreading.
In Britain, Lemon Curd, also known as Lemon Cheese and is used in the same way as jam or as a cake topping or pie filling.
Juice and grated rind of 4 - 5 lemons (do not use bottled lemon juice*)
1 1/2 cups sugar
1 cup butter, cut in pieces
5 eggs, beaten
*While you technically can use bottled lemon juice to make lemon curd, most culinary experts recommend using freshly squeezed lemon juice for the best flavor as bottled juice can taste less vibrant and slightly muted due to the pasteurization process; the zest from fresh lemons also adds a significant flavor boost to the curd.
In a double boiler, combine lemon juice, rind, sugar and butter; stir over medium heat until sugar has dissolved and butter is melted.
Add eggs and beat with a whisk to combine; then continue stirring with a wooden spoon until mixture coats back of spoon, about 4 - 5 minutes. Do not let boil or it will curdle.
Strain through a fine sieve to remove rind and refine to a creamy consistency. Cool, then refrigerate.
Makes 3 cups
Lemon Curd
from https://physicistvsfood.blogspot.com/
The balance of whole eggs to egg yolks contols the richness and the brightness of the curd. Egg yolks give the curd a thicker, richer texture, but they mute of the lemon's tartness. Whole eggs give a very light texture with a very bright flavor. By finding the right balance between the two, you get the best of both worlds.
The author of this recipe did many tests on making lemon curd.
147g (about 2/3 cups) strained lemon juice (usually ~4 lemons is enough)
98g of butter (7 Tbsp.) (preferably a European-style butter with around 82% butterfat
50g of whole egg (~1 grade A large egg)*
51g of egg yolk (~3
grade A large egg)*
130g (about 2/3 cup) granulated sugar
1/2 tsp. diamond cyrstal salt (if fine table salt, 1/4 tsp.)
10g lemon zest (~4 lemons)
*No need to measure if using large eggs.
Cut the butter into 1/2 inch cubes and put in the refrigerator.
Pinch the lemon zest and sugar between your fingers, and rub the lemon zest into the sugar and salt until well incorporated and the sugar looks sandy.
Whisk the sugar, salt and zest into the eggs for 1 - 2 minutes until they are a lighter shade of yellow and smooth.
Next whisk in the lemon juice until fully incorporated.
Pour the mixture into a thick bottomed saucepan and apply medium-low heat.
Stir constantly with whick or rubber spatula, making sure to scrape the bottom, sides and corners.
As the mixture begins to thicken, the bubbles and foam on top of the surface will begin to dissipate.
The mixture is done when you can coat the back of a spoon with the mixure and run your finger across the surface, creating a line. if the mixture holds the line without running back in, then it is done. You want the final temperature to be between 165 and 180 degrees. At temperatures above 180 degrees, the eggs overcook, giving the curd a grainy texture.
Strain the mixture quickly through a large strainer to remove the zest. Do this as quickly as possible to minimize the heat loss.
Immediately begin whisking in the butter. Add 1 - 2 cubes at a time, whisking until fully incorporated before adding more.
Once all the butter is incorporated, pour the lemon curd into a container, cover the surface with plastic wrap to avoid forming a skin, cover and refrigerate.
Refrigerate for a few hours before using.
Makes 1 2/3 cups
