Butter Baked Goods Lemon Curd
Author: Rosie Daykin
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Recipe from Butter Baked Goods by Rosie Daykin. Reprinted with permission. This lemon curd is mind-blowing, I tell you. The recipe makes a big jar full and you'll be sorely tempted to dip a spoon into it every time you open the refrigerator. It was lovely as a cake filling, but try it in tart shells, spooned over meringues, or stirred with whipped cream and served over berries.
Ingredients
  • 1 cup lemon juice, freshly squeezed (about 4 lemons)
  • 6 large eggs
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 cup butter, chilled and cut into 1-inch cubes
Instructions
  1. In a medium saucepan over medium heat, whisk together the lemon juice, eggs, sugar and salt. Measure the temperature with a candy thermometer and whisk until it reaches 180F. The eggs should be quite thick and pale in colour. Remove from the heat and allow to cool for a few moments.
  2. Carefully pour the hot curd into the blender and securely affix the lid. Blend on medium to high speed and add the butter piece by piece. Make sure each piece is fully incorporated before adding the next. Once all the butter is incorporated, the curd should be thick and creamy.
  3. Use a sieve to strain the curd into a glass or ceramic mixing bowl. The curd will be quite thick at this point, but still too loose to use.
  4. Place a piece of plastic wrap directly on top of the curd and refrigerate overnight. Once set, the curd should be thick enough to spread with a knife.
Notes
1. This curd can be kept in the refrigerator, in a covered bowl or an airtight container, for up to 1 week.
2. Excerpted from Butter Baked Goods by Rosie Daykin. Recipes Copyright © 2013 Rosie Daykin, Photography copyright © 2013 Janis Nicolay. Excerpted by permission of Appetite by Random House, a Penguin Random House company. All rights reserved.
Recipe by Simple Bites at http://www.simplebites.net/rustic-lemon-layer-cake-for-a-baby-shower/