Wednesday, December 19, 2012

Martha Stewart's Ca.1995 Best Lemon Curd


























I have been looking around for a good lemon curd recipe and found the perfect one here. Since it was reviewed that it was Martha Stewart's Ca.1995 Best Lemon Curd, I just have to try it out.  I am a great fan of Martha, so why not try her version first :) and I am not disappointed.   My first attempt at making  lemon curd, it may not look that smooth but it taste fantastic.  It truly explodes in the mouth with its lemony fragrance , sweet and tangy at the same time.  Love it. It is good for tarts, cupcakes and you can even have them in your ice cream - mmmm lemon curd ice cream sounds good :)  Just thinking of the many goodies that I can use with this lemon curd, I am already on cloud nine :)  Read on for the recipe :p




























I used 5 large lemons and 6 yolks to get 2 cups of lemon curd.  More than  enough for making lemon tarts and lemon cupcakes .... can't wait to fill them in cakes and tarts :)   Homemade ones are so much better than store bought ones :)   Shoot me down if you like for saying this :p   The moment  it had cooled down , I scooped some on my plain yoghurt......mmmmmm it was yummy good ! It makes the yoghurt taste much nicer




























Martha Stewart's Ca.1995 Best Lemon Curd - taken from Food.com

Ingredients:

6 egg yolks , beaten ( adding whites makes it lighter and less rich)
1 cup sugar
1/2 cup fresh lemon juice, strained
1/2 cup unsalted butter ( COLD and cut into small pieces to melt faster )
1 tbsp lemon rind ,grated

Method:

1.  Beat the egg yolks until well blended and lemon yellow in colour.  Strain the egg yolks through a sieve into a medium size heavy saucepan ( sieving removes any shells or albumen; heavy saucepan prevents curdling )

2.   Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes.  DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE.

3.   Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any " scrambled egg bits ".  Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.

4.   Add the rind, continue stirring until well-blended.

5.   Transfer to whatever storage container you want: either a large one or several small ones.

Note:   Shelf Life : MUST BE REFRIGERATED !. Keeps 2 weeks.

            Variations:

Lime Curd -   substitute lime juice and increase grated lime peel to  2 tablespoons.

Orange Curd :  Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel

Grapefruit Curd :  Use grapefuit juice, same amount of sugar and  zest as lemon curd




*        *         *

6 comments:

  1. Yummy...delcious..never tried this..very interesting.

    ReplyDelete
  2. I must try making this for tarts... thanks for sharing!

    ReplyDelete
  3. I do like homemade lemon curd - it has to be zingy with lemon! ;)

    ReplyDelete
  4. I like homemade lemon curd too! Gotta try this soon.

    ReplyDelete
  5. I got the bad habbit of hurrying things up when I shouldn't:P Must really be patient if I ever cook this! Yours looks so smooth and creamy!

    ReplyDelete
  6. i used this lemin curd recipe with my first pavlova attempt.
    super yummy and goes so well with the super sweet pavlova.

    i kinda browned the bottom of the pavlova a little... and imagine it was the dessert for last year's chinese new year reunion dinner...
    but after assembled with whipped cream, lemon curd and strawberries, my family forgave me :) n gave me thumbs up

    i ate the leftover curd with vanilla ice cream - heaven!!

    thanks for sharing the recipe!!

    ReplyDelete