Place the egg yolks in a small, heat-proof mixing bowl. Set the pan over medium-low heat and cook, whisking constantly, until the butter has melted and sugar is almost all dissolved, about 5 minutes.Ģ. In a medium saucepan, stir together the lemon juice and zest, sugar and butter. I purposely used small amounts of ingredients in this recipe because I don’t like to have too much curd around at one time! However, this recipe could easily be doubled if you are hosting a large tea (or just want to indulge your curd craving!).Ĥ Tablespoons unsalted butter, cut into slicesġ. So, without further ado, below is my recipe for homemade lemon curd with a quick comparison to store bought curd. I find that, when using a whole egg, the white has a tendency to cook too quickly leaving me with lumpy curd that has to be strained before storing. The main change I have made to the original recipe, is to use two egg yolks as thickener in place of one whole egg. Although it doesn’t contain tons of recipes, those that I have tried all turned out wonderfully. This is a tiny gem of a cookbook and is essential reading for anyone who loves cooking, eating, or just reading about afternoon tea. The recipe I normally used for lemon curd is adapted from a delightful, diminutive cookbook called The Little Book of Afternoon Teas by Rosa Mashiter.  However, I am always looking for ways to save time, so I bought a jar of Dickinson’s brand curd and compared it to my favorite homemade recipe. Homemade curd is relatively quick and easy to make, only requires 4 ingredients and does not contain the extra thickeners and fake dye found in many store bought varieties. Lemon curd is commonly available in most supermarkets on the jam and condiment aisle ( Dickinson is the most popular brand), but I have always preferred to make my own. I also use this delicious condiment in tarts, sandwiched between cookies, or (my favorite) spread on bread along with nutella for a dessert panini! Even in the dead of winter, the flavor of lemon curd brings to mind sunshine and fresh spring days. While many prefer jam or cream on their scones, I love the tart, sweet smoothness of lemon curd. Although many might disagree with me, I find lemon curd to be an essential part of the perfect afternoon tea.
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