Sunday, 10 June 2012

Lemon Curd Filling

This recipe for Lemon Curd filling from Martha Stewart goes great with Lemon Meringue Cupcakes.  I advise you make it the day before and save the whites for the frosting :)


8 large egg yolks
Finely grated zest of 2 lemons
120 ml plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
225g caster sugar
1/8 teaspoon salt
155g unsalted butter, cold and cut into pieces


Combine yolks, lemon zest, lemon juice, and sugar in a heavy bottom saucepan; whisk to combine.  Cook over medium high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick to coat the back of the spoon, about 8 to 10minutes, and registers 160 degrees (70c) on an instant read thermometer.

Remove saucepan from heat.  Add salt and butter, one piece at a time, stirring until smooth.  Strain through a fine sieve into a medium bowl.  Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.  Refrigerate until chilled and set, at least 1 hour or up to 1 day.

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