pucker up!September 14, 2010
After my last post, several of you asked for the recipe for the lemon curd itself. Since I live to please, I’ll share it with you today.
A few years ago loveymom and mrslovey teamed up and bought me two hobby classes at the local culinary school – yeast breads and tarts. I had a total blast at both, learned a lot, and still count them as two of the best gifts I’ve ever received. In the tart class we were taught a few standard crusts/doughs, some base fillings, and some seasonal toppings, along with hints about presentation and serving. One of the fillings was lemon curd, and it was delicious! Several of my classmates complained that it was too tart, but seriously, LEMONS. Don’t hate them for doing what they do best!
Anyway, this curd is rather tart, but totally tasty. You can always adjust the sugar or lemon juice to suit your own preferences. Also, it makes a ton. Well, not a ton – more like a quart. For real. One quart of awesome, coming right up!!
2 cups lemon juice
6 whole eggs
6 egg yolks
1 cup granulated sugar
2 tablespoons lemon zest
8 ounces (two sticks) butter, cut into teaspoon-sized pieces
- Combine everything but the butter into the top pan of a double boiler. Heat while stirring constantly, until mixture reaches 175F.
- Remove from heat and stir in butter, a piece or two at a time, until all butter is incorporated. Stir constantly to avoid lumps.
- If you’re using this in tart shells, you can go ahead and fill them right away, but I’ve found if you want to use it for a filling, best to let it cool and set up a little first.
- If/when refrigerating, press plastic onto the surface to avoid forming a skin.