Kimberly's Kakes

Lemon Curd
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From Cooks Illustrated

Written: 5/2003
This recipe compliments a lemon cheesecake perfectly.

1/3 cup lemon juice , from 2 lemons
2 large eggs [I usually use 3 of our medium-sized eggs, and no extra yolk]
1 egg yolk
1/2 cup sugar (3 1/2 ounces)
2 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 tablespoon heavy cream
1/4 teaspoon vanilla extract [I usually use a very sloppy 1/4 tsp]
pinch table salt

1. Heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes. [This usually takes longer than 3 minutes, for me - watch for the thickening - but don't let it curdle!]

2. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed. [I never strain it]

Contact: kimberly@_kimberlyskakes._com
(remove the leading underscores - they were put there to foil spambots)

Copyright Kimberly Jennery, 2007