My love for a well made lemon curd runs deep. In the bakery world lemon curd is the triple threat because it is season all year round, the filling has a long shelf life, and it is a versatile recipe that can make its way into many applications. It can be served on its own, as a spread, or as a filling inside any dessert you can think of. It can also be folded into a thickened whipped cream. Here is my signature lemon curd recipe, directly from my heart and straight into your must-have recipe file.
With love (and lots of lemon curd) - Jen Barney
Lemon Curd Ingredients:
7 oz sugar
4 ½ oz fresh lemon juice
½ tsp salt
3 egg yolks
3 whole eggs
3 grams of sheet gelatin
6 oz butter
1. Using a microplane zester, zest the yellow part of the rind. Add the lemon zest into the sugar and food process it until the zest is fully incorporated into the sugar.
2. Juice the lemons to make 4.5 ounces of juice.
3. In a large bowl, whisk together the lemon sugar, lemon juice, salt, egg yolks, and whole eggs. Over a waterbath, stir the mixture often and cook until 160°F or until the mixture start to thicken.
4. While waiting for step 3 to finish, bloom the sheet gelatin in ice cold water. Once soft, remove the excess water. Add the gelatin to the fully cooked curd while it is still hot. Stir the gelatin in until it fully dissolves.
5. Allow the curd to cool until it is body temperature. Use an emersion blender to blend in the butter. If you add the butter while the curd is too hot it will melt into the curd, which will give you a more see-through finish. If you wait to add the butter until 96°F and blend it in it will not fully melt in and make the lemon curd creamy.
6. Strain to chill the curd for at least 6 hours until it fully thickens. This curd will last up to 3 weeks in the refridgerator.
Variation: use any tart citrus fruit in replacement of the lemons.