Basic Lemon Curd

Also called Zabaglione by the Italians, who claim to have invented it.

Basic Lemon Curd

This does not follow all of the rules, but it is about as easy as you can get.  I like easy, and this is the way I do it.

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect water temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

The eggs will need to heat between 150º and 170º  – NEVER exceed 175º

INGREDIENTS

• lemon zest and juice of 4 lemons
  ( about 1/2 C )
• 6 egg yolks
  Reserve the whites for an omelet
• 1/2 cup Karo Syrup
• 1 dash of salt
• 1/4 C ( 1/2 stick – 8 TBL ) butter ( cut into tabs )
• 2 TBL corn starch
• Scant vanilla or Grand Marnier at the very end

STEP BY STEP

NOTE:  Just the yolk makes custard.  Yolk plus lemon makes lemon curd.

1. Wash lemons.
   • Info: The lemons and the eggs should be at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
2. Grate rind, leaving white pith
   • Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into a large mixing bowl.
3. Squeeze juice from lemons into the mixing bowl.  Don’t worry about the seeds and the pulp, we will be straining in Step 14.  Plus, the seeds have a bit of pectin in them, which will help with your custard creation.
4. Mix together eggs, sugar, salt, corn starch in a large mixing bowl.  Your mixing bowl should be a larger diameter than your stock pot.  We will be using the bowl as a double boiler.  Cream together the eggs and dry ingredients.  This will break apart the strings of white.
5. Pour the egg into the large mixing bowl.
6. Fill a large stock pot about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer.  As I mentioned 202º – 205º is the perfect temperature
7. Cut your butter into pieces and put into your mixing bowl.  This will become your “wok” bowl.
8. Put your mixing bowl on top of the pot to create kind of a low-temperature wok.  This is called a double-boiler.
9. Everything (except the vanilla) should now be in your double-boiler.  You need to stir VERY frequently.  About every 15 seconds, at least.
10. When butter has completely melted, stir continually.
11. Cook over double boiler until thickened ( 10-15 minutes ) then add your vanilla.  Mixtures continues to thicken upon standing.  If the temperature of the egg mixture rises above 175 the egg will cook and develop clumps.  Ideally, keep the egg mixture temperature between 150 and 170º.  The clumps can be removed in Step 14 if this happens.
12. Put in about 1/2 tsp of vanilla or Grand Marnier. 
13. Put bowl into an ice bath and stir until temperature drops.
14. Strain the custard into a measuring cup, lined with a plastic bag.
15. Cut the merest tip from the bag, and pipe into bowls or dump into tart crust (see recipes at top of this page)
16. Cool at least an hour before serving

NOTES and ADDITIONAL INFORMATION

• Lemon curd is a summer treat which isn’t difficult to prepare.
• You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
• Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
• You can also just serve this in a little bowl as a side dish.

 

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