Recipe: Lemon Curd

Lemon Curd

Makes 2 cups, enough to fill 24 cupcakes

Homemade curd will keep in the refrigerator up to one week, and will keep frozen for up to three months.

1/3 cup lemon juice
1 tablespoon cornstarch
1 cup sugar
Grated zest of 2 lemons
6 egg yolks
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces

In the top of a double boiler, whisk together the lemon juice and cornstarch. Add the sugar, zest, and egg yolks; whisk to combine.

Bring the water in the double boiler to a simmer. Using a whisk, stir the mixture until thick enough to coat the back of a wooden spoon, about 20 minutes. Whisk in the butter, one or two pieces at a time. When all the butter is combined, transfer the curd to a clean bowl. Cover the surface of the curd with plastic wrap and place in the refrigerator to cool.

Orange Curd

Makes 2 cups, enough to fill 24 cupcakes

1-1/2 cups orange juice
6 egg yolks
1 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
Grated zest of two oranges

Place the orange juice in a small saucepan and bring to a boil over medium-high heat. Let it simmer until reduced to 1/2 cup. Transfer the mixture to the top of a double boiler. Add the sugar, zest, and egg yolks; whisk to combine. Bring the bottom of the double boiler to a simmer. Using a whisk, stir the mixture until thick enough to coat the back of a wooden spoon, about 20 minutes. Whisk in the butter, one or two pieces at a time. When all the butter is combined, transfer the curd to a clean bowl. Cover the surface of the curd with plastic wrap, and place in the refrigerator to cool.

Lime Curd

Makes 2 cups, enough to fill 24 cupcakes

1/3 cup lime juice
6 egg yolks
1 tablespoon cornstarch
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1 cup sugar
Grated zest of 3 limes

In the top of a double boiler, whisk together the lime juice and cornstarch. Add the sugar, zest, and egg yolks; whisk to combine. Bring the bottom of the double boiler to a simmer. Using a whisk, stir the mixture until it's thick enough to coat the back of a wooden spoon, about 20 minutes. Whisk in the butter, one or two pieces at a time. When all the butter is combined, transfer the curd to a clean bowl. Cover the surface of the curd with plastic wrap and place in the refrigerator to cool.

See Lemonade Stand for information on making cupcakes.

Buy the Book!

from:
Cupcakes Year-Round
50 Recipes for Every Season and Celebration
by Sara Neumeier
Photographs by Jonelle Weaver
Stewart, Tabori & Chang
Spiral bound with easel; $17.95 ($24.95 Canada)
112 pages; 25 full-color photographs
ISBN: 1-58479-403-8
Recipe reprinted by permission.