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Lemon Curd: The Topic

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This site which I have found to be mainly reliable suggests that you can water bath  process lemon curd but that even having done that it will need to be refrigerated. However they are giving a refrigerated shelflife of three months  which might be helpful.  Once open however even refrigerated the shelf life is  short. 

 

Here.

 

 


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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14 minutes ago, Anna N said:

This site which I have found to be mainly reliable suggests that you can water bath  process lemon curd but that even having done that it will need to be refrigerated. However they are giving a refrigerated shelflife of three months  which might be helpful.  Once open however even refrigerated the shelf life is  short. 

 

Here.

 

 

@ Anna N

Thanks for the suggestion. I am afraid I am the only one in my family who likes lemon curd and I doubt that I can consume 2 quarts in probably 4 months. The curd I make is actually quite tart unlike most of the other recipes I have found and is fool proof but does make large amounts for a single person to consume.  Which is why I was looking for a way to preserve the curd without ruining it and also not taking up freezer space. Looks like the freezer is the only route I have left. 


"Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi."

Arabella Weir as Minty Marchmont - Posh Nosh

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 What prevents you from cutting down the recipe?


Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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@Anna N Never too late to reply. Well I have found a method for making lemon curd in a blender (Vitamix or blender of it's kind) which can be made in about 6 minutes. The Vitamix does all the cooking. I usually use a recipe calling for whole eggs and which brings the curd to a simmer for a minute to two and tweaked it for the Vitamix. Bloody genius. The finished product needs to be stashed in the fridge to set. Yummmm. See "thekitchn.com for the method. Use what ever recipe you like and tweak it to fit. 

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"Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi."

Arabella Weir as Minty Marchmont - Posh Nosh

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 This is a simple little raspberry tart with lemon curd that I do every year at this time.  Just a shortbread pastry in a small mold, lemon curd and fresh raspberries.  It's good with whipped cream or ice cream.  I couldn't find an old photo but I also do a raspberry napoleon with layers of puff pastry, lemon curd and raspberries, then a dusting of powdered sugar on top.  Not fancy but easy to make and delicious when the raspberries are in season.Raspberry.JPG

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18 hours ago, Soupcon said:

@Anna N Never too late to reply. Well I have found a method for making lemon curd in a blender (Vitamix or blender of it's kind) which can be made in about 6 minutes. The Vitamix does all the cooking. I usually use a recipe calling for whole eggs and which brings the curd to a simmer for a minute to two and tweaked it for the Vitamix. Bloody genius. The finished product needs to be stashed in the fridge to set. Yummmm. See "thekitchn.com for the method. Use what ever recipe you like and tweak it to fit. 

I've bookmarked that one for future use. I do love me some lemon curd, and since I lucked into a (vintage) Vitamix at the thrift store for $25 I've been looking for reasons to use it (I prefer a stick blender for soups, and I don't do smoothies, so it hasn't seen a lot of play so far).

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On 6/13/2018 at 1:44 PM, Soupcon said:

@Anna N Never too late to reply. Well I have found a method for making lemon curd in a blender (Vitamix or blender of it's kind) which can be made in about 6 minutes. The Vitamix does all the cooking. I usually use a recipe calling for whole eggs and which brings the curd to a simmer for a minute to two and tweaked it for the Vitamix. Bloody genius. The finished product needs to be stashed in the fridge to set. Yummmm. See "thekitchn.com for the method. Use what ever recipe you like and tweak it to fit. 

 

I tried the high speed blender method that @Soupcon mentions (Recipe: Easy Blender Lemon Curd) to make some lime curd and it is indeed very quick and easy. 

I followed the recipe as written, just substituting lime for lemon.

As in the photo on the website, it's opaque rather than the somewhat translucent product that I'm used to but it was fine for my purpose. 

IMG_8415.thumb.jpg.bddf304044a8717f34db488755cd6295.jpg

This photo was when it was still warm, it's set up a bit more now that it's cool but it's still a soft curd. 

The texture is very smooth. I microplaned the zest but didn't strain it and it's undetectable.  Guess 5 min at high speed in a Blendtec will do that. 

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I always mix the butter and sugar until fluffy and light, add the eggs and yolks, followed by the juice. It will look curdled, but that’s okay. I put it into a small enameled cast iron pot-not a double boiler- over low heat until it smooths out and doesn’t look curdled anymore, stirring all the time. Then turn up to medium and stir until thick, (making sure that it gets to at least 160F to kill bacteria). Just don’t let it boil. Once thickened, take off heat and add the zest. Turns out perfectly every time!

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For those who've tried the Pierre Herme recipe, how would it compare in a lemon meringue pie compared to the traditional cornstarch-thickened filling? My intuition is that it may not set up as well (can always sub whole eggs for yolks and/or add a little bit of gelatin), and it may be a bit too rich (don't know how you could fix that), but the idea of using it instead of the usual cornstarch filling is very appealing to me.

 

On a tangential note, all recipes that I see online for lemon meringue pie use a regular French meringue. They then run into problems like weeping from an undercooked bottom of the meringue, and hence they have to use fixes like putting the meringue on the still-hot filling. Why don't they just use Swiss or Italian meringues, which would also make things simpler since they don't have to bake for as long, thereby also preventing beading from an overcooked top? I'm still just a beginner, so someone please correct me if my intuitions are wrong. 

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@Cahoot....the Pierre Herme recipe sets up beautifully...I use it all the time in our Lemon Tart, don't even use a baked shell for it.

Screenshot_20200215-071636_Instagram-01.jpeg

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On 6/13/2018 at 4:44 PM, Soupcon said:

@Anna N Never too late to reply. Well I have found a method for making lemon curd in a blender (Vitamix or blender of it's kind) which can be made in about 6 minutes. The Vitamix does all the cooking. I usually use a recipe calling for whole eggs and which brings the curd to a simmer for a minute to two and tweaked it for the Vitamix. Bloody genius. The finished product needs to be stashed in the fridge to set. Yummmm. See "thekitchn.com for the method. Use what ever recipe you like and tweak it to fit. 

I somehow missed this post.  I will be trying that method.  I like that it uses whole eggs.  I hate using just whites or yolks - I always save them vowing to use them and usually end up tossing them.

 

@Avachocolate - that is incredibly beautiful!  What kind of meringue? 

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On 2/14/2020 at 4:19 PM, Avachocolate said:

@Cahoot....the Pierre Herme recipe sets up beautifully...I use it all the time in our Lemon Tart, don't even use a baked shell for it.

Screenshot_20200215-071636_Instagram-01.jpeg

 

wow so beautiful!! I've done this recipe and added gelatin to it but I take it that's not what you did? Did you just cook the curd, blend it then pour into the form with a liner and chill or cook it again? great work

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10 hours ago, Kim Shook said:

I somehow missed this post.  I will be trying that method.  I like that it uses whole eggs.  I hate using just whites or yolks - I always save them vowing to use them and usually end up tossing them.

 

@Avachocolate - that is incredibly beautiful!  What kind of meringue? 

Just a basic Italian meringue...piped directly on, not baked

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58 minutes ago, AAQuesada said:

 

wow so beautiful!! I've done this recipe and added gelatin to it but I take it that's not what you did? Did you just cook the curd, blend it then pour into the form with a liner and chill or cook it again? great work

Thank you...

You are correct, no gelatine, ...just cooked, strained, poured into a form and chilled...sets up beautifully

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