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
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
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.
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
* * *