Reviews (1)
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/06/2007
Excellent filling for a tart. I didn't fold the whipped cream into the curd but instead served it on the side so guests could decide if they wanted the extra calories or not. As they all served themselves to the cream anyhow, next time I'll try incorporating the cream. Made the curd the day before and it was fine.
Back to Lemon Curd Filling
All Reviews for Lemon Curd Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Lemon Curd Filling
Recipe Summary
Yield: Makes 2 3/4 cups
Ingredients
Ingredient Checklist
6 large egg yolks
1 cup sugar
1/2 cup freshly squeezed lemon juice, strained
8 tablespoons (1 stick) unsalted butter, cut into small pieces
Grated zest of 1 lemon
2/3 cup heavy cream
1 tablespoon confectioners’ sugar
Cook's Notes
The base for the lemon curd can be made up to several days before it’s needed, but it should be prepared at least a few hours in advance so it can chill. Fold in the whipped cream on the day you need the filling.
Gallery
Lemon Curd Filling
Recipe Summary
Yield: Makes 2 3/4 cups
Gallery
Lemon Curd Filling
Lemon Curd Filling
Lemon Curd Filling
Recipe Summary
Yield: Makes 2 3/4 cups
Recipe Summary
Yield: Makes 2 3/4 cups
Yield: Makes 2 3/4 cups
Makes 2 3/4 cups
Ingredients
Ingredients
- 6 large egg yolks
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice, strained
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- Grated zest of 1 lemon
- 2/3 cup heavy cream
- 1 tablespoon confectioners’ sugar
Directions
Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, 8 to 10 minutes.
Transfer to a small bowl. Stir in butter, piece by piece. Add lemon zest, and let cool completely. Cover with plastic wrap, and transfer to the refrigerator for 2 to 3 days.
When you need the filling, chill a metal bowl and whisk in the freezer, then use to whip together cream and confectioners’ sugar until stiff peaks form. Fold cream mixture into lemon curd; chill in refrigerator for at least 20 minutes before using.
Cook's Notes
The base for the lemon curd can be made up to several days before it’s needed, but it should be prepared at least a few hours in advance so it can chill. Fold in the whipped cream on the day you need the filling.
Cook’s Notes
The base for the lemon curd can be made up to several days before it’s needed, but it should be prepared at least a few hours in advance so it can chill. Fold in the whipped cream on the day you need the filling.
Reviews (1)
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/06/2007
Excellent filling for a tart. I didn't fold the whipped cream into the curd but instead served it on the side so guests could decide if they wanted the extra calories or not. As they all served themselves to the cream anyhow, next time I'll try incorporating the cream. Made the curd the day before and it was fine.
Reviews (1)
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
0
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
0
7 Ratings
5 star values:
0
4 star values:
2
3 star values:
3
2 star values:
2
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 2
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/06/2007
Excellent filling for a tart. I didn't fold the whipped cream into the curd but instead served it on the side so guests could decide if they wanted the extra calories or not. As they all served themselves to the cream anyhow, next time I'll try incorporating the cream. Made the curd the day before and it was fine.
Martha Stewart Member
Rating: Unrated
12/06/2007
Excellent filling for a tart. I didn't fold the whipped cream into the curd but instead served it on the side so guests could decide if they wanted the extra calories or not. As they all served themselves to the cream anyhow, next time I'll try incorporating the cream. Made the curd the day before and it was fine.
Rating: Unrated
All Reviews for Lemon Curd Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Curd Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
