Lemon Curd
From the good folks at epicurious.com (with slight variations by moi), a classic version of lemon curd, a substance that says Spring like nothing else. Use lemon curd in dozens of ways—often stirring it into an equal amount of freshly-whipped cream and layering with fresh berries. Other times, spoon curd (either straight or cut with whipped cream) into a cooled coconut- or shortbread-type tart crust. Any of these will make for a perfect Easter dessert.
From the good folks at epicurious.com (with slight variations by moi), a classic version of lemon curd, a substance that says Spring like nothing else. Use lemon curd in dozens of ways—often stirring it into an equal amount of freshly-whipped cream and layering with fresh berries. Other times, spoon curd (either straight or cut with whipped cream) into a cooled coconut- or shortbread-type tart crust. Any of these will make for a perfect Easter dessert.
- Carbohydrate 90.7796202270236 g
- Cholesterol 1452.18 mg
- Fat 98.93772 g
- Fiber 1.15600002709915 g
- Protein 39.2196000008861 g
- Saturated Fat 53.064096 g
- Serving Size 1 1 Serving (644g)
- Sodium 431.442000002332 mg
- Sugar 89.6236201999245 g
- Trans Fat 9.845096 g
- Calories 1366 calories
Step-by-step
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Strain lemon curd through fine mesh sieve into a bowl. Discard solids. Cover surface of curd with plastic wrap. Chill until cold, at least 1 hour.
- This recipe yields about 1 1/3 cups of lemon curd. Curd can be chilled up to 1 week. You must keep the stuff well-covered so that it doesn’t pick up other aromas and flavors from its neighbors in the ‘frig.
A properly made citrus spread yields a glossy, opaque yellow consistency that coats the back of a spoon cleanly while maintaining a sharp, clean acidity balanced by rich dairy fats. Fresh citrus juice provides the necessary acid to denature egg proteins, transforming whole eggs and sugar into a thick, luxurious spread without relying on cornstarch or gelatin. Bottled juice contains preservatives and lacks the volatile oils found in fresh peel, which alters both the chemical coagulation and the aromatic profile.
The Thermal Threshold for Egg Coagulation
Heat control dictates the entire success of this preparation. Cook the mixture over moderately low heat while maintaining continuous movement with a wire whisk to prevent localized hot spots on the bottom of the pan. Eggs coagulate rapidly between 140 degrees Fahrenheit and 158 degrees Fahrenheit; exceeding this range without constant agitation creates scrambled pieces of egg rather than a smooth emulsion. Whisk vigorously until the mixture thickens sufficiently to retain the distinct tracks of the wires and the first single bubble breaks the surface, signaling that the starches and proteins have reached maximum hydration and thermal bond capacity. Straining the finished mixture through a fine-mesh sieve immediately catches any stray coagulated albumen or stubborn pieces of zest, guaranteeing a velvety texture. Press plastic wrap directly against the exposed surface during chilling to prevent a tough skin from forming through moisture evaporation.
- Proportional adjustments remain straightforward if scaling the volume up or down, provided the ratio of whole eggs to liquid and fat stays mathematically constant.
- Refrigerate the strained product in an airtight glass container for up to seven days, ensuring it is sealed tightly away from pungent foods that easily taint dairy fats.
