Baking a sunny delicious lemon curd does not have to be stressful. With this timeless recipe, you’ll have the curd ready even before you know it. The lemon curd you make will just taste like modern pastry in Fall River.
What ingredients do I need?
To make a delicious sunny lemon curd, you need a bowl, four eggs, and two yolks. Know that these four eggs are complete eggs from the shell. We’re not talking about egg whites here. So, you’re adding 6 yolks in total.
Now, it’s time to give it a good mix. You want to make sure it blends smoothly. When you’re done, make sure to grab a separate pot. We’ll use this pot for lemon juice.
What will go inside the pot?
Since the pot is an important utensil for the recipe, you’ll need a good bunch of ingredients in it.
120 grams of butter
1 Cup of sugar (You may add 200 grams if you’re too worried about the exact quantity)
As you add the two to the pot, we’ll need some lemon zest to sweeten the texture of our lemon curd. That’s what we do to bake the modern pastry in Fall River. We’ll use two huge naked lemons. Rub the knife at the back of the lemon’s skin to scratch out the zest. It’s going to make our lemon curd savory and sweet.
If you can’t get the lemon zest with a knife, you better try it with micro planes, as the sharp edges will scratch off the lemon skin in no time.
Get ½ Cup of Lemon Juice
Cut two naked lemons and squeeze them for some lemon juice. If you’re following this recipe, squeeze two full lemons to make up for ½ cup of lemon juice.
Now, it’s time to add this lemon extract to our pot finally.
Next, you want to put the pot on medium heat and occasionally stir to make sure the butter melts. It’s only going to take a few minutes.
Add The Hot Mixture To The Eggs
Before you add the potting mixture to our eggs, know that if you add it right away, our eggs will scramble. So, just pour the curd mixture into a cup. You want to drizzle the mix slowly while you whisk the eggs. You can’t afford to miss this one if you want to have the modern pastry in Fall River.
As you do that, you’re warming your eggs and preparing them for the mixture. Now, pick the pot and slowly drizzle the mix while whisking vigorously.
Heat And Whisk The Mix On Low Heat
Now that the mix has been whisked, you’ll see that it has a silky and smooth texture. But it’s still not curdy. To have that curdy texture, you’re going to put it on low heat. And whisk thoroughly. You don’t want to burn the eggs. So, whisk continuously.
In a few minutes, you’ll see burps coming from the mix. Now, put it off the heat. You want to test the mix for its curdled texture.
You’ll see that the curd does not run off from the whisking spoon. Now, it’s time to filter our curd finally.
Next, you need to sift this sunny lemon curd to get its smooth texture. You’ll see the residue of lemon zest and egg come on top. We don’t want these in our mix as these are too noticeable for the tongue.
Now that the lemon curd is ready, you can pour it on the pastry crust if you’ve made it. Make sure to level out the curd. That’s how we do for modern pastry in Fall River.
Garnish it as You Like
You can garnish the lemon curd with powdered sugar berries, cherries, whip cream, or even enjoy it plain. Or even strawberries. They look beautiful on lemon curd, as in the picture above. That’s how we do for modern pastry in Fall River.
There you go. That’s a simple, easy-to-follow sunny lemon curd recipe for tarts and pastries.