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Lemon Curd: The Topic


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#181 arriba!

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Posted 25 March 2007 - 06:41 PM

I used the lemon cream to fill 2 cakes this weekend and it worked wonderfully. I spread the cream in 2 pans the same size as the cake, lined with plastic. Froze them, put between split cake layers and iced one with lemon buttercream(Paige Retus'[Olives]recipe and the other with lemon curd mixed with whipped cream. I refrigerated them overnight then attempted to decide which I liked better. Undecided at this point--they are both fabulous! I guess I would call it a draw.

#182 beacheschef

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Posted 29 March 2007 - 06:25 AM

I frequently use lemon curd with my cakes and have found great success when I freeze it for short periods of time.

I have to make sure that I cook it long enough for it to thicken - actually using an instant read thermometer to make sure it hits 170+ degrees. After straining and refrigerating it, I'll freeze it in a plastic container with plastic wrap laying directly on top of the curd.

I've made RLB's lime curd as a filling for coconut cakes - customers like that combo, too. But, I haven't tried any other lime curd recipes.

I've used her orange curd, too, and found it to be soft and sweet, but quite delicious. Mixed with white chocolate mousse, it's a fabulous cake filling!

Does anyone have good recipes for orange and lime curd recipes that they'd like to share?
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#183 priich

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Posted 29 March 2007 - 09:03 AM

Interesting. So none of you use gelatine in your curd ? Am I cheating ?

(from Jan Hedhs recipe):

2 g gelatine
150 g eggs
75 g +75 g sugar
75 g lemon juice
zest from 1.5 lemons
100 g unsalted butter

Soak gelatin in cold water
Whisk egg and 75g sugar to poreuse stage.
Bring zest, the other 75g sugar, butter and lemon juice to a boil.
Pour lemon mixture over egg/sugar and mix.
Pour mixture into a sauce pan or similar and bring gently to a boil while whisking.
Remove pot from heat and whisk till it's very smooth.
Squeeze water out of gelatine sheet, drop it into curd and stir until gelatine has melted.
Strain. Pour directly into tarte or chill rapidly in water bath and cover.

Conversions for the imperial crowd :raz: :

2g gelatine = 1 sheet
150 g eggs = 3 eggs depending on size
150 g sugar = 2/3 cup
75 g lemon juice = 5 tbsp
100 g butter = 7 tbsp

Texture is silk smooth. Consistency is pretty stiff but not wobbly jello-ish, rather soft butter-ish.
Taste could imho be a bit more pronounced, next time I'll probably add some more zest. Couldn't detect metallic taste so amount of sequestrant is enough. Just make sure that high enough temps are reached for the proteins to coagulate.
Scent is light citrusy.

Sorry no pictures. Only have scanner. Spreading curd on the scanner is probably not a great idea.

btw Hi, I'm new here.

Edited by priich, 29 March 2007 - 09:05 AM.


#184 Sethro

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Posted 29 March 2007 - 09:10 AM

Interesting. So none of you use gelatine in your curd ? Am I cheating ?

(from Jan Hedhs recipe):

2 g gelatine
150 g eggs
75 g +75 g sugar
75 g lemon juice
zest from 1.5 lemons
100 g unsalted butter

Soak gelatin in cold water
Whisk egg and 75g sugar to poreuse stage.
Bring zest, the other 75g sugar, butter and lemon juice to a boil.
Pour lemon mixture over egg/sugar and mix.
Pour mixture into a sauce pan or similar and bring gently to a boil while whisking.
Remove pot from heat and whisk till it's very smooth.
Squeeze water out of gelatine sheet, drop it into curd and stir until gelatine has melted.
Strain. Pour directly into tarte or chill rapidly in water bath and cover.

Conversions for the imperial crowd  :raz: :

2g gelatine = 1 sheet
150 g eggs = 3 eggs depending on size
150 g sugar = 2/3 cup
75 g lemon juice = 5 tbsp
100 g butter = 7 tbsp

Texture is silk smooth. Consistency is pretty stiff but not wobbly jello-ish, rather soft butter-ish.
Taste could imho be a bit more pronounced, next time I'll probably add some more zest. Couldn't detect metallic taste so amount of sequestrant is enough. Just make sure that high enough temps are reached for the proteins to coagulate.
Scent is light citrusy.

Sorry no pictures. Only have scanner. Spreading curd on the scanner is probably not a great idea.

btw Hi, I'm new here.

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They spread curd on the scanner at Moto.

Just kidding. heh heh.

I use gelatine sometimes depending on what the application is. I also like to raise it all the way to a boil and then stick blend it. I find the coagulation at that point is enought that it will stand fine at fridge temp without weeping.

#185 miladyinsanity

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Posted 09 April 2007 - 10:31 AM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

If I want to sandwich a cake with lemon curd folded into whipped cream, what would be ideal ratios/recipe? Mine appears rather liquid, but it's not yet been in the fridge overnight.

Is it possible for me to fold the curd into a Italian or Swiss Meringue instead of whipped cream? I'm not talking about a buttercream here (I've made it from scratch, and it's not really my favorite frosting), but just the meringue part. I'd be using it to fill/frost cake.

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:
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#186 Sugarshoc

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Posted 28 July 2007 - 11:19 PM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

#187 miladyinsanity

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Posted 29 July 2007 - 08:27 AM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

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Great! I'll try this again next week.
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#188 Patrick S

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Posted 29 July 2007 - 10:32 AM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

View Post


Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.
"If you are irritated by every rub, how will you be polished?" - Rumi

#189 miladyinsanity

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Posted 29 July 2007 - 01:38 PM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

View Post


Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.

View Post

That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.
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#190 mukki

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Posted 29 July 2007 - 04:00 PM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

View Post

Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.

View Post

That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.

View Post

Have you tried the Fine Cooking lemon curd recipe? You beat the eggs and sugar with the butter, then cook. I haven't had any problem with coagulation when lemon curd is made this way.

#191 Patrick S

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Posted 29 July 2007 - 04:30 PM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

View Post


Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.

View Post

That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.

View Post


Hmm. What temperature are you cooking your curd to?
"If you are irritated by every rub, how will you be polished?" - Rumi

#192 miladyinsanity

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Posted 29 July 2007 - 09:18 PM

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

View Post

Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.

View Post

That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.

View Post

Have you tried the Fine Cooking lemon curd recipe? You beat the eggs and sugar with the butter, then cook. I haven't had any problem with coagulation when lemon curd is made this way.

View Post


I made this recipe, and I felt it was too liquid. Maybe I didn't cook enough?

A few questions:

Is it possible to make a curd without the egg white coagulating? Or is something I should just deal with and sieve all my curds?

Thanks!

By the way, lemon curd cheesecake bars Are Good Things. :smile:

View Post


If you beat the eggs really well before you add the other ingredients, that will help. Your eggs should be beaten as if you used an immersion blender and the curd will come out nice and smooth.

View Post


Or, beat the eggs with the sugar before adding the other ingredients. This makes for a more viscous mixture, which helps the egg whites get evenly dispersed. Thinking literally about it, of course, you actually want the egg whites to coagulate to some extent -- that's what forms the gel that makes a curd thicken and become a curd, as opposed to a sauce. You just want the egg to be evenly dispersed before it coagulates, and control the degree to which coagulation occurs.

View Post

That's what I've been doing, actually, but I still got a lot of coagulated egg whites (not curd)--at least, it seemed a lot to me, since it was only the second time that I've made lemon curd. Which was why I asked.

View Post


Hmm. What temperature are you cooking your curd to?

View Post

I have no idea. My thermometer doesn't take temps below 190F. Note to self: Why didn't you look more closely at it before you bought it?
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#193 Aria B.

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Posted 30 July 2007 - 01:46 PM

Has anyone tried the lemon curd recipe in Dorie Greenspan's latest book? She also has a lemon cream recipe in the same book. The book says that the lemon cream has more tang and less butteriness. This confuses me since her cream has more than three times as much butter as her curd. I did purposely post this here here rather on the "Baking From My Home to Yours" thread, just in case you lemon curd lovers have tried her recipe. Thanks.
Aria in Oregon

#194 Patrick S

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Posted 30 July 2007 - 02:15 PM

I have no idea. My thermometer doesn't take temps below 190F. Note to self: Why didn't you look more closely at it before you bought it?

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Well, if the problem is not failure to disperse the eggs into the other ingredients --and I doubt it is if you are mixing the eggs with the sugar first-- then the coagulated bits are probably a result of overcooking.

Edited by Patrick S, 30 July 2007 - 02:17 PM.

"If you are irritated by every rub, how will you be polished?" - Rumi

#195 Sugarshoc

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Posted 31 July 2007 - 10:55 PM

Are you cooking the curd directly in the pot or over a water bath? I cooked mine over a water bath which is more gentle.

#196 miladyinsanity

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Posted 01 August 2007 - 01:52 PM

Waterbath. I've only made it twice, so I'm not yet ready to do it without.

I shall attempt this again.
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#197 arriba!

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Posted 01 August 2007 - 05:59 PM

Aria B--I have made Dorie's lemon cream several times and find it addicting! I don't think it has a buttery mouthfeel--I would just call it creamy, lemony, divine.

#198 Shel_B

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Posted 01 November 2007 - 10:06 AM

There are a few lemon curd recipes in my files. One calls for using whole eggs, another for using only egg yolks, and another that asks for X-number of yolks PLUS X-number of whole eggs. Apart from the eggs, the recipes are reasonably similar. So, what taste/texture differences might I expect as a result of using the different egg variations?

Shel

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#199 highchef

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Posted 02 November 2007 - 08:23 AM

see post below...

Edited by highchef, 02 November 2007 - 08:39 AM.


#200 CanadianBakin'

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Posted 02 November 2007 - 08:26 AM

1 c juice from about 6 lemons..(ha..took 9 for me, bad lemons??)
1 teaspoon powdered gelatin

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Did you warm the lemons? If you put them whole into the microwave for about 25 seconds, one at a time, you will find you get a lot more juice. I almost always need less lemons than the recipe calls for to get the juice.
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#201 highchef

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Posted 02 November 2007 - 08:38 AM

It's amazing that the word 'gelatin' did not appear until page 11 on this thread!!
So, for all of you who are making the curd for a cake, I refer you to the 'Ultimate Lemon Layer Cake" from April 07 of Cooks Illustrated mag. The recipe is nicely tart, and sets up perfectly. I made the cake as written and the layers were light enough (4) that there was no oozing. I will be using the curd in tartlet shells for an engagement party this weekend. I'm going to blind bake (and add the beaten eggwhite as described upthread..thanks) and then fill. this curd is designed to set firm, so it should be perfect after a flick of the offset spatula.

1 c juice from about 6 lemons..(ha..took 9 for me, bad lemons??)
1 teaspoon powdered gelatin
1 1/2 cups granulated sugar
1/4 teaspoon salt
4 large eggs
6 yolks (if making the cake, you need the whites...if you want that recipe, let me know)
1 stick us butter cut into cubes and frozen (I do not know why. since I keep cut up sticks of butter in ziplocs in the freezer for crusts I just used some of that...have no idea what would happen if you used just cold butter. Must have something to do with bringing the temp down without using a water bath).

sprinkle gelatin over 1 tablespoon of lemon juice in small bowl. heat juice sugar and salt in nonreactive saucepan over medium heat until sugar dissolves and it's hot..not boiling.pour hot lemon mix over the eggs (whisked in a lorge nonreactive bowl) SLOWLY, WHILE WHISKING ALL THE WHILE...it helps to have help with this part. Then return mix to the suacepan and heat while stirring to 170 or thick enough to 'leave a trail'. remove from heat and stir in gelatin mix and stir until dissolved. stir in butter chunks until mixed, strain into nonreactive bowl and cover directly on surface with plastic wrap for at least 4 hours. I did it night before for cake and just had to fold it a few times to bring back to spreading form.
It's not a lot of gelatin and it gives the curd just the tightness it needs not to creep.
I've also made 3 trays of marshmallows this week so I'm a little up to my eyeballs in the gelatin recipes. Actually that's why I tried this recipe, I already had 8 little orange boxes. Sometimes things just go in your favor, or flavor in this case!

#202 highchef

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Posted 02 November 2007 - 08:40 AM

1 c juice from about 6 lemons..(ha..took 9 for me, bad lemons??)
1 teaspoon powdered gelatin

View Post

Did you warm the lemons? If you put them whole into the microwave for about 25 seconds, one at a time, you will find you get a lot more juice. I almost always need less lemons than the recipe calls for to get the juice.

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yes, damn near burned my hands doing so. Ever get a lemon with about a 1/2 inch of pith??

#203 alanamoana

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Posted 02 November 2007 - 12:55 PM

1 c juice from about 6 lemons..(ha..took 9 for me, bad lemons??)
1 teaspoon powdered gelatin

View Post

Did you warm the lemons? If you put them whole into the microwave for about 25 seconds, one at a time, you will find you get a lot more juice. I almost always need less lemons than the recipe calls for to get the juice.

View Post


yes, damn near burned my hands doing so. Ever get a lemon with about a 1/2 inch of pith??

View Post


any citrus fruit you pick should be heavy for its size. these will usually yield more juice than what appears to be a big lemon but is very light for its size.

#204 JohnRichardson

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Posted 08 November 2007 - 05:42 AM

OMG, I tried the herme cream (with slight modifications) yesterday. I've made alton's version before and thought it was yummy, but this was even better.

I made a 1 1/3 batch, and to try and make it a bit thicker, since I was using it as lemon meringue pie filling, I used yolks instead of whole eggs + 1/3 the number of yolks as whole eggs. My recipe was 6 egg yolks + 2 eggs, 1 cup of lemon juice, zest of 4 lemons, 14 ounces of butter and 1 1/3 cups of sugar. Standard method, double boiler to measured 180 degrees, strained and blended once at 140 to incorporate butter in soft chunks and for 4 minutes after incorporation.

I think it's way way way too ridiculously rich for pie filling but the texture was perfect for pie; the cut edges around the missing wedges are still standing after 12 hours and it's the most amazingly smooth creamy lemony thing ever. I'll bet in a tart or tartlet it would be perfect.

Tangential to the issue of lemon cream, from a technical standpoint as a pie this is my best effort yet. The meringue is non-weepingly non-soggily flawless (Italian; 6 whites and 3/4 of that by weight in sugar cooked to soft ball and blended into soft-peaked whites then taken to stiff glossy peaks, then browned under the broiler after topping the pie) and it's the best crust I've ever made. The crust was RLB's cream cheese crust from her website, which is much easier when you have a food processor and can easily work with frozen butter :) Doubt I'll use the the proc much for anything else once the novelty wears off, but even if it was a $200 pie crust mixer it might be worth it to me. This was tender, flaky, flavorful, and very easy to roll out/transfer/crimp. Shrunk a little becuase I didn't let it rest enough after crimping it, just froze it for 20 mins and blind-baked due to time constraints, and I probably took the weights out a bit too soon.

But the cream, A+ would make again.

#205 Katie Meadow

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Posted 08 November 2007 - 10:57 AM

My husband and I made lemon curd for many years until I got sick of it and also had to start watching my cholesterol. We tasted many commercial and artisanal curds and we always felt this one compared well. It is an easy recipe and very reliable; believe me, if it was a delicate operation we would be divorced by now. We never used a thermometer. The proportions and timing were arrived at after years of tweaking. It's quite tart. We experimented with using limes instead of lemons and cutting back the amount of sugar, and that wasn't half bad. This recipe yields approx 3 half-pint jars with a few tablespoons left over. The result is very spreadable, medium stiff. Perhaps if you want it very stiff you could cook it another five minutes. The consistency would work for a lemon tart I think, but we mainly used it as a spread for toast.

7/8 cup lemon juice (from 4 or 5 lemons--not meyer--way too sweet)
fine zest from 3 of the lemons
4.5 medium-large eggs (okay I know that's a bit strange, but there it is)
1 stick sweet butter
1.5 cup plus 3T sugar

Sterilize jars as you like. Grate lemon rind, eliminating all pith, set aside. Squeeze lemons and strain the juice to get 7/8 c. Beat the eggs (I would beat 5 and then pour off what I guessed was about a half an egg. My husband learned to look the other way. When he used all 5 eggs I thought the end product was too eggy.) In a double boiler melt the butter, keeping the water at a modest simmer. When just melted add sugar, juice, zest. When warm but not too hot, add the beaten eggs--all at once, not slowly, so you keep them from cooking too quickly. Simmer uncovered over medium or med-low heat, stirring constantly, about 20 minutes, til smooth and creamy. The consistency may look questionnable the first 10 minutes, but keep stirring and have faith. It should end up smooth and creamy. Ladle into jars. Keeps 2 months in the fridge.

#206 Tri2Cook

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Posted 08 November 2007 - 11:25 AM

Will any tart fruit and a little lemon juice (or citric acid?) work for a curd? I'm thinking of trying it with some of the morello cherry puree I have in the freezer. I've done the citrus curds, passionfruit curd and raspberry curd but there's a whole world of tart fruits out there to play with. Experimenting is not a problem but I might as well start by learning from what others have already tried and how well it worked (or didn't).
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#207 gfron1

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Posted 08 November 2007 - 11:36 AM

Check out the curd section of the Pastry & Baking Index which has a non lemon/lime topic HERE.

Chef, Curious Kumquat, Silver City, NM


#208 Tri2Cook

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Posted 08 November 2007 - 11:47 AM

Should have known that would exist. Thanks!

Edit: Ok, looks like the answer is to start experimenting. Lots of ideas in that thread but not much "I tried this, it worked/didn't work/required this" so I guess I get to play. :biggrin:

Edited by Tri2Cook, 08 November 2007 - 11:57 AM.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#209 Pephemie

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Posted 13 November 2007 - 07:08 PM

Hm, I was comparing that Fine Cooking recipe to the one I used to make at my old job, and they're exactly the same, except that our recipe had 2x the amount of eggs and yolks. I don't recall there being any weird metallic taste but I wasn't looking for it, so I suppose I'd have to try again.

We never waited for the curd to cool before adding the butter, and the product definitely got grainy after a vacation in the fridge.

Testing the Fine Cooking recipe tomorrow at work with some satsuma mandarins...

#210 yunnermeier

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Posted 18 March 2008 - 12:16 PM

I followed the Fine Cooking recipe and I love it! It's very lemony with just the right amount of sweetness. Lovely colour and it wasn't runny at all.

Edited by yunnermeier, 18 March 2008 - 12:16 PM.