I have lots of leftover egg yolks after making my macarons so I’ve decided to make some lemon curd. This sweet and tart lemon curd is the perfect treat for the summer. With cornstarch added, this lemon curd has a firmer texture that is able hold its shape at room temperature, which is just perfect for a variety of uses! You can use lemon curd as a filling for your cakes, cupcakes, pies, cream puffs, and macarons (which I just did yesterday), to flavor mousse, icing and buttercream, as a spread on your morning toasts, or even eat it with a spoon! This recipe can easily be doubled for a bigger portion (it freezes really well in the freezer for up to several months). I love my lemon curd more on the sour side so I use a lot less sugar compared to many other recipes. If you prefer a sweeter version, feel free to add more sugar.
Homemade Lemon Curd 自家製檸檬醬
Makes about 1 cup 可做一杯份量
1/4 C fresh lemon juice (from 1 large or 2 small lemons)
1/2 tsp lemon zest
70 g granulated sugar (use more or less to taste)
57 g (1/2 stick) unsalted butter, cut into pieces
3 large egg yolks
1 tsp cornstarch
1/8 teaspoon salt
新鮮檸檬汁 1/4 杯 (約一隻大檸檬或兩隻小檸檬份量)
細砂糖 70 克 (可依個人喜好增减)
無鹽牛油 (切丁) 57克 (1/2條)
大蛋蛋黃 3 隻
粟粉 1 茶匙
鹽 1/8 茶匙
Wash, pat dry, zest and juice the lemons. Avoid zesting any of the white pith as it tastes bitter.
In a small bowl, rub sugar and lemon zest with your fingertips until fragrant.
In a small saucepan, whisk together the lemon juice, sugar-zest mixture, cornstarch, egg yolks, and salt. Cook over low heat until thickened and the temperature reaches 175°F/ 80°C, stirring constantly. Remove from heat and gradually add butter pieces. Mix until butter melts.
Place a strainer over a large bowl then press the lemon curd through the strainer. Cover bowl with plastic wrap by pushing the wrap down to touch the top of the curd to prevent a skin from forming on it while cooling. Place in fridge overnight or until ready to use.
Recipe inspired by The Kitchen.
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