4 fluid ounces Lemon juice
6 1/2 ounces Granulated sugar
2 teaspoons Lemon zest, grated fine
2 eggs, to 3
6 ounces Unsalted butter, room temperature
Variations:
1. Combine the lemon juice, 3 ounces of the sugar and the zest in a non-reactive saucepan. Bring to a boil.
2. Place the eggs and remaining sugar in a non-reactive bowl. Mix well without aerating.
3. Temper the egg mixture with one quarter of the boiling juice. Add the remaining juice and return to the stove.
4. Bring the mixture to a boil while whisking vigorously. Continue mixing and boil for one minute.
5. Remove from the heat and chill over an ice bath until the mixture reaches 120°F (55°C).
6. Add the butter in five parts, stirring well with a spatula after each addition.
7. Use immediately to fill a pie or tart shell or chill, cover and refrigerate.
8. Yield: 1 lb. 4 oz.
Yield: 1 1/4 pounds
Notes: Method: Stirred Custard
Lime Curd -- Substitute lime juice for the lemon juice.
Passion Fruit Curd -- Reduce the lemon juice to 1/2 fluid ounce (15 milliliters). Increase the total sugar to 8 ounces (240 grams). Increase the eggs to 10 ounces (300 grams). Procedure: Combine the lemon juice with 5 ounces (150 grams) of passion fruit purée and 4 ounces (120 grams) of the sugar. Bring to a boil. Mix the eggs with the remaining 4 ounces (120 grams) sugar. Temper with the passion fruit mixture. Beat in 8 ounces (240 grams) butter.
Orange Bergamot Curd -- Reduce the lemon juice to 3 ounces (90 milliliters). Add 3 fluid ounces (90 milliliters) orange juice concentrate. Omit the lemon zest. Increase the total sugar to 7 1/2 ounces (285 grams). Increase the eggs to 6 ounces (180 grams) and the butter to 9 ounces (270 grams). Procedure: Combine the orange juice concentrate, lemon juice and 5 ounces (150 grams) sugar. Bring to a boil and proceed as above. Add 10 drops essential oil of bergamot to the finished curd.
6 1/2 ounces Granulated sugar
2 teaspoons Lemon zest, grated fine
2 eggs, to 3
6 ounces Unsalted butter, room temperature
Variations:
1. Combine the lemon juice, 3 ounces of the sugar and the zest in a non-reactive saucepan. Bring to a boil.
2. Place the eggs and remaining sugar in a non-reactive bowl. Mix well without aerating.
3. Temper the egg mixture with one quarter of the boiling juice. Add the remaining juice and return to the stove.
4. Bring the mixture to a boil while whisking vigorously. Continue mixing and boil for one minute.
5. Remove from the heat and chill over an ice bath until the mixture reaches 120°F (55°C).
6. Add the butter in five parts, stirring well with a spatula after each addition.
7. Use immediately to fill a pie or tart shell or chill, cover and refrigerate.
8. Yield: 1 lb. 4 oz.
Yield: 1 1/4 pounds
Notes: Method: Stirred Custard
Lime Curd -- Substitute lime juice for the lemon juice.
Passion Fruit Curd -- Reduce the lemon juice to 1/2 fluid ounce (15 milliliters). Increase the total sugar to 8 ounces (240 grams). Increase the eggs to 10 ounces (300 grams). Procedure: Combine the lemon juice with 5 ounces (150 grams) of passion fruit purée and 4 ounces (120 grams) of the sugar. Bring to a boil. Mix the eggs with the remaining 4 ounces (120 grams) sugar. Temper with the passion fruit mixture. Beat in 8 ounces (240 grams) butter.
Orange Bergamot Curd -- Reduce the lemon juice to 3 ounces (90 milliliters). Add 3 fluid ounces (90 milliliters) orange juice concentrate. Omit the lemon zest. Increase the total sugar to 7 1/2 ounces (285 grams). Increase the eggs to 6 ounces (180 grams) and the butter to 9 ounces (270 grams). Procedure: Combine the orange juice concentrate, lemon juice and 5 ounces (150 grams) sugar. Bring to a boil and proceed as above. Add 10 drops essential oil of bergamot to the finished curd.
Last edited by a moderator:
