Recipe For Lemon Curd Filling

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.

Recipe for lemon curd filling. 1 1 2 c sugar 2 lemons zested 1 c lemon juice 1 4 t salt 4 eggs 6 egg yolks 1 t unflavored gelatin 1 2 c butter frozen save your whites to make your cake to go with this lemon curd filling. In a small saucepan combine sugar lemon juice lemon zest and eggs. Chill in refrigerator for at least 20 minutes before using.

In a non reactive saucepan whisk yolk and sugar until well combined. Place bowl with strained lemon curd in a large bowl filled with ice water. Lemon curd is a scrumptious spread for scones biscuits or other baked goods.

Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes. In a 2 quart saucepan combine lemon juice lemon zest sugar eggs and butter. Mark hagen west allis wisconsin.

Do not allow to boil. Fold cream mixture into lemon curd. Pour through strainer stir in zest.

In addition to pie lemon pie filling is great in desserts like cheesecake bars parfaits and as a cupcake filling. Fold in butter until well incorporated. Let stand stirring often until mixture is cool about 20 minutes.

Both lemon curd and pie filling are thick and creamy but lemon pie filling is usually thickened with flour while curd is thickened with eggs. Add the butter and cook over low heat stirring continuously with a whisk until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk about 6 8 minutes. Remove medium bowl from ice bath and place a piece of plastic wrap directly on lemon curd to prevent a film from forming.