Cooking Classics
The Technique
Lemon Curd
Tart & tangy lemon curd is a simple pleasure that’s relatively effortless to prepare. Using fresh lemons, the zest & the juice, will offer a clean flavor that cannot be replicated compared to commercial jars. The procedure is straightforward & in order to make a good recipe, the mixture will need to be passed through a wire mesh sieve once cooked as Classic Lemon Curd should have a smooth texture on the tongue. Learn how to make this culinary favorite ideal for Buttermilk Biscuits, toasted Farmhouse White Bread slices, Buttermilk-Cornmeal Waffles topped with fresh fruit & so much more.
Classic Lemon Curd
makes a smidge over 1 cup
Only the egg yolks will be needed in order to prepare the lemon curd. Use the egg whites to make Strawberry-Lemon Pavlova.
1 1/4 cups sugar
1/4 tsp salt
1/2 tsp lemon zest
1/2 cup fresh lemon juice
6 egg yolks
2 Tbsp butter, cut into pieces
Whisk together the sugar, the salt, the lemon zest & the lemon juice in a 2-quart saucepan. Whisk in the egg yolks until blended. Cook, whisking constantly, over Medium-Low heat until the mixture begins to thicken slightly & bubble around the pan edges, about 8 to 10 minutes. It should coat the back of a spoon & when swiped, it will leave a path. Remove from the heat & push the mixture through a fine wire mesh sieve over a bowl using a rubber spatula. Add the butter & let stand a minute or two until it begins to melt. Stir the lemon curd until blended & smooth. Place plastic wrap directly over the surface. The mixture will thicken as it cools. Chill 3 hours.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Lemon Curd
A few visual cues will help you prepare a successful batch of Classic Lemon Curd. Once you are comfortable with the technique, use the recipe as a guide to make additional flavor combinations with fresh limes & oranges. Start with a little less sugar & taste as you go to be certain the sweetness is to your liking.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Begin with egg yolks that have been properly separated from the eggs whites. Look to The Basics: Eggs for pointers on this particular task. Capture the lemon zest before juicing fresh lemons.
No. 2
Whisk together the sugar, the salt, the lemon zest & the lemon juice in a 2-quart saucepan. Add the egg yolks.
2a
Whisk in the egg yolks until blended.
2b
Cook, whisking constantly, over Medium-Low heat until the mixture begins to thicken slightly & bubble around the pan edges, about 8 to 10 minutes. It should coat the back of a spoon & when swiped, it will leave a path.
No. 3
Remove from the heat & push the mixture through a fine wire mesh sieve over a bowl using a rubber spatula.
No. 4
Add the butter & let stand a minute or two until it begins to melt.
4a
Stir the lemon curd until blended & smooth. Place plastic wrap directly over the surface. The mixture will thicken as it cools. Chill 3 hours.
No. 5
Classic Lemon Curd makes a wonderful accompaniment to Buttermilk Shortcakes & Meringue Shells that can be crafted into a lovely Strawberry-Lemon Pavlova plated dessert when entertaining.
The Tune
“The Good Life” Julie London
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Be sweet.
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