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.
EC做馬卡龍時用剩了大量蛋黃，於是便煮了些lemon curd，這些檸檬醬酸中帶甜，炎炎夏日時吃十分醒胃。EC在醬中加入了少量粟粉，所以醬在室溫下仍能保持稠度。檸檬醬用途廣泛，可做夾餡(適用於蛋糕、小蛋糕、撻、泡芙、馬卡龍等，EC昨天用來夾馬卡龍)，可加入慕絲、霜飾和蛋油霜中調味，亦可作抹醬塗多士，更可以直接用小匙送進口中品嚐！此食譜可以輕易地煮成雙倍份量(檸檬醬可以放冰箱保存幾個月的)，EC喜歡帶酸的檸檬醬，所以糖量比其他同類型檸檬醬食譜少，愛甜的可依個人喜好增加糖量。
Homemade Lemon Curd 自家製檸檬醬
Makes about 1 cup 可做一杯份量
Ingredients
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
材料
新鮮檸檬汁 1/4 杯 (約一隻大檸檬或兩隻小檸檬份量)
檸檬皮茸 1/2茶匙
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
Directions 做法
Wash, pat dry, zest and juice the lemons. Avoid zesting any of the white pith as it tastes bitter.
檸檬洗淨後抹乾， 刨下檸檬皮茸後切半搾汁，不要刨到白色部份否則會苦。
In a small bowl, rub sugar and lemon zest with your fingertips until fragrant.
檸檬皮茸及糖放小碗中，用指頭捽至發香。
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.
將檸檬汁、糖檸檬皮混合物、粟粉、蛋黃和鹽放入小鍋中攪拌均勻後開小火一邊加熱，一邊攪拌直至混合物變得稠身，溫度達175°F/ 80°C
後便可以離火，逐少加入牛油攪拌至牛油融化。
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.
將篩子放在大碗上，倒入混合物過篩後用保鮮紙貼着檸檬醬的表面封好(可防止檸檬醬放涼後表面結皮)，放入雪櫃冷藏保存。
Recipe inspired by The Kitchen.
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