![]() ![]() The recipe can be adapted for other citrus fruits.The curd will keep for a couple of weeks in the refrigerator and can be frozen for several months.When the curd is ready it should coat the spatula or spoon.You can cook the curd directly on the stove as long as you keep the heat on medium-low and stir constantly to avoid burning.It’s not necessary to cook the curd on a double boiler.Use the gelatin when you don’t want the curd to be oozy, like in a cake or tart that will be sliced.If you’re using the curd for a spread or sauce you don’t need the gelatin.Instructions for blooming gelatin can be found here. After cooking the zest can be strained out since it has already added the flavor. ![]() The zest has lemon oil which adds a full lemon flavor.If you add the juice to eggs without the sugar, the acidic juice will “cook” the eggs. Always combine the sugar with the eggs before adding the lemon juice.I mentioned that I use it as a cake filling, but curd also makes a great cupcake, tart or pie filling, can be used as a filling for shortbread or to sandwich French Macarons, is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream. ![]() The base for that wonderful cake is a really great lemon curd recipe.įor something with such a frankly unappealing name, curd is one of my favorite go-to ingredients for a wide variety of desserts. One of the most popular was the Luscious Lemon Cake and that cake is now one of the most popular recipes on Baking Sense. My custom cake business, Cake Art Studio, had a fairly large menu of cake flavors. This versatile Lemon Curd recipe can be made with or without gelatin. If you’ve been wondering how to make Lemon Curd I think you’ll be surprised how easy it is. ![]()
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