Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 Dear listmates, I'm thinking about making lemon curd. Does anyone have a favorite recipe they recommend? I've seen the one called " Lemon curd " on www.scdrecipe.com, and also one for lemon filling in the lemon cake (I'm not ready for the cake yet, but thought the filling might be like curd or pudding). I guess my only concern about the lemon curd recipe is the butter at the end. Does anyone know why you would add butter to curd? I don't have a problem with butter -- it just sounded odd to me. Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2008 Report Share Posted May 26, 2008 > > Dear listmates, > > I'm thinking about making lemon curd. Does anyone have a favorite recipe > they recommend? I've seen the one called " Lemon curd " on www.scdrecipe.com, > and also one for lemon filling in the lemon cake (I'm not ready for the cake > yet, but thought the filling might be like curd or pudding). I guess my > only concern about the lemon curd recipe is the butter at the end. Does > anyone know why you would add butter to curd? I don't have a problem with > butter -- it just sounded odd to me. Because OMG - YUM!! Try it and you'll find out!! Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2008 Report Share Posted May 28, 2008 Hi Ann, *loves* the Lemon Meringue pie from Grain-Free Gourmet. It is his most favorite desert. Jodi has her recipe posted here, http://uclbs.org/recipes/desserts/jidagthlmp.php and it's more or less the same as the one from the book. Just make the filling part of the recipe for lemon curd. You can put the whipped egg whites in or leave them out. She has a couple of variations in the recipe book. When I make it, I double the filling recipe and don't fold in the whipped egg whites. likes it better that way. It makes a denser curd while folding in the whipped egg whites makes a lighter curd. It's just a matter of personal preference. What I've found works best is to whisk the egg yolks, honey and lemon juice together before heating. Then heat (on double boiler) until it is quite warm (warm enough to melt butter). I stick my finger in to test the temp. Then I start adding the pats of butter one or two at a time letting the previous ones melt before adding more. As to your question about why add the butter....I don't know but it is really, really good. Take care, Kim H. husband, , CD 1999 SCD 2002 Lemon curd Dear listmates, I'm thinking about making lemon curd. Does anyone have a favorite recipe they recommend? I've seen the one called "Lemon curd" on www.scdrecipe. com, and also one for lemon filling in the lemon cake (I'm not ready for the cake yet, but thought the filling might be like curd or pudding). I guess my only concern about the lemon curd recipe is the butter at the end. Does anyone know why you would add butter to curd? I don't have a problem with butter -- it just sounded odd to me. Ann Quote Link to comment Share on other sites More sharing options...
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