Wednesday, February 26, 2014

Pucker up Baby LEMON CURD - 52 Cakes and Pies at Home

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Lemon Curd... It's a dessert topping or spread.  It's often confused with a custard or pudding.  But the difference is about as far as a cup of coffee compared to a glass of water.

Pucker up indeed.  A Lemon Curd is as intense a lemon flavor as you can get.  If you like that pucker sensation, this recipe is for you.

Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor.  Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.

This is a ye olde timey dish.  hink 18th 19th century formal British Teas and you probably found a curd.  Spread on a toast point or as a filling for tiny tea cakes, you just can't match that intense flavor.

Mostly I make this when I want something special for a cake filling.  Recently I made a three colored Citrus cake (One layer orange, One Lime and one lemon... See my next post for that recipe!).  This curd was an excellent choice for the filling.

And I had enough left over to spread on a toast point come tea time ;)

OK... Here's what I did...

Pucker up Baby

  • 6 Medium Lemons
  • 1/2 Cup Butter, Softened
  • 2 Cups Sugar
  • 4 Large Eggs
Cooking Directions
  1. Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
  2. Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
  3. Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
  4. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
  5. And plan to ENJOY!!!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...


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