Return of Lemon Curd

lemon tarts:

Remember I published a request on my blog for eggless lemon curd and eggless custard tarts?

Here’s a recipe for Lemon Curd from Maharani Dasi. Thank you!!

Lemon Curd

Maharani writes: “I have had good success making lemon “curd” filling for lemon bars (the kind with shortbread crust, lemon curd, and streusel topping) with confectioner’s (icing) sugar and a little extra cornstarch to thicken it. I’m not sure how it would hold up in a full-sized pie, but it is very good in mini-tarts, cookies, and that sort of thing. The recipe I use is this one:

1 tablespoon finely grated lemon zest,
1/2 cup fresh strained lemon juice,
1/2 cup confectioner’s sugar (icing sugar with cornstarch/cornflour added),
6 tablespoons unsalted butter,
optional 1 tablespoon cornstarch dissolved in a little cold water

In a heavy saucepan bring to a boil the lemon juice, zest, and butter.

Whisk in the confectioner’s sugar, and reduce to a simmer, whisking and watching for it to thicken. If it doesn’t seem to be reaching the desired consistency, this is when you add the cornstarch in water. With a little more cooking, it should thicken up. If not, add a few more spoons of confectioner’s sugar. It will thicken more on standing, so don’t add any more cornstarch than absolutely necessary, because otherwise it will taste starchy.

When the lemon curd is thickened (clings to the whisk) transfer to a bowl. If you’re not using it right away, you should cover it with a piece of plastic wrap touching the surface of the curd to prevent it getting a skin on top as it cools.”

Give it a try, readers, and let me know how it worked out.

Posted by Kurma on 16/2/10; 7:23:05 AM

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