Buzzfeed tasty lemon curd tart11/25/2023 ![]() Lemon curd freezes well for about 2 months.The filling is similar to my favorite lemon curd, except for 2 adjustments.Whisking the mixture constantly while cooking as the recipe suggests doesn’t mean you need to whisk it non-stop, but it does mean you should stay near the stove, keep an eye on it, and stir often so it won’t curdle.The pith is very bitter and will change the flavor of the curd. When grating the lemon zest, avoid grating the pith (the white part underneath).Straining the curd after cooking makes it smoother and eliminates any lumps or pieces of cooked egg.If your curd doesn’t seem to thicken after 10 minutes or so, simply increase the heat.Make sure that the water has moderate bubbles and isn’t heavily boiling at any point. When using a double boiler, it’s important to note that the bowl should not touch the water and be above the water, not in it. Although it is possible to cook it on low heat in a saucepan, I highly recommend using a double boiler – this means setting the ingredients in a heatproof bowl placed over a saucepan with simmering water. The curd should be cooked gently, because if it boils or gets too hot, it will curdle.Since adding the butter is the last step of the process, add as much as you like until you reach the desired taste. If preferred, you can add more butter than the recipe suggests (up to 1/2 cup). Butter not only adds flavor, but it also makes for a smoother and creamier consistency. Personally, I like a mild buttery flavor, but it all depends on personal taste. For a milder flavor, you can always use a bit less juice and zest (or more if you want it more lemony!). I like a curd that’s tart and not too sweet, but if you prefer it the other way around, you can add a few more tablespoons (2-4) of sugar. It will also yield a much yellower curd as opposed to recipes using whole eggs only. ![]() The more egg yolks you use, the richer and creamier (and somewhat heavier) the curd will be. Instead of 3 whole eggs, you can use 2 whole eggs plus 2 egg yolks, 1 whole egg plus 4 egg yolks, or just 5-6 egg yolks. Using whole eggs is not only simple, but also makes for a light curd. If you’ve never made lemon curd before, I suggest starting with the recipe as-is it has a good balance of sweetness and tartness, and is full of lemon flavor. I’ll sometimes tweak the recipe a bit, following the guidelines below, if I want it a bit sweeter or richer. It’s simple since it doesn’t require separating the eggs, and it’s also very light. This recipe is the one I use almost all the time. Lemon curd can be used as a spread, such as on scones, or as a filling or topping for pavlovas, cheesecakes, layer cakes, tarts, sandwich cookies, parfaits, and more. Although it may take a couple of tries to really get the hang of it, once you do, it becomes incredibly easy! Today it took me about 20 minutes from start to finish – 10 for preparation, 10 for cooking, and about 2 more for straining and whisking the butter. Lemon curd is one of Erez’s favorites, so you can believe me when I say that I’ve made it countless times. The recipe is versatile, so you can customize it to suit your own taste. This smooth and luscious lemon curd can be used as a filling, topping, or spread.
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