This is not the traditional method for preparing lemon curd, it's totally foolproof. I first discovered this technique on a soap making forum. Which is probably not as weird as you might think, soap makers are often expert cooks as well. After all, both activities are really all about chemistry!
Never Fail Lemon Curd
- 6 tablespoons soft butter
- 1 cup sugar
- 2 large eggs + 2 egg yolks
- 2/3 cup freshly squeezed lemon juice
together butter and sugar in stand mixer on medium speed for about 2
minutes, until light and fluffy. Add eggs, one at a time while mixing
on low speed, then add yolks. Continue to beat on low for another
minute or two. mixture should be smooth and creamy light yellow. Next,
add the lemon juice and continue to beat on low speed until
incorporated. Things turn pretty ugly at this point, the mixture will
be lumpy and look curdled, fear not, forge ahead.
Transfer the lemon curd to a medium sized saucepan and place over low heat. Stir until the mixture is heated through and no longer has a curdled appearance. Increase the heat to medium and stir constantly for the next 12 minutes until thickened. Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd. This will prevent it forming a skin on top. Once cool decant to storage container of your choice. This keeps about a week in the fridge, it also freezes well.
Try this recipe for bite sized Lemon Almond Tarts, filled with foolproof lemon curd, perfect thing with a cup of tea.
Almond Shortbread Crust
- 5 tablespoons cold butter, cut into cubes
- 1/2 cup all purpose flour
- 1/4 cup finely ground blanched almonds
- 1 tablespoon sugar
- 1/2 teaspoon Amaretto
- 2-3 tablespoons ice cold water
Mix together flour, ground almonds, and sugar in a small bowl. Using a pastry blender or two knifes, cut the cold butter into the flour mixture until it resembles a coarse meal. Add 2 tablespoons of water and Amaretto to mixture and stir, with light touch, using a fork until just incorporated. Add the additional tablespoon of water a bit at a time, if needed for the dough to come together.
Cut the dough into 12 equal pieces, and distribute these into a mini muffin tin. Using your finger tips, press the dough into the mini muffin cups, covering the bottom and sides of each cup, to form the tartlet shells. Chill the the tiny crusts for at least an hour. Preheat oven to 400F, and line the tart shells with foil and fill with dried beans or pie weights. Bake the crusts for 8 minutes with weights, take out of the oven, remove the foil and weights, and return to the oven for an additional 10 minutes.
Let cool completely before filling with the lemon curd.
Garnish your tartlets with tiny minty Johnny Jump Up blossoms, if you are feeling fancy.