Categories: Cakes/Cupcakes, Fruit
Curd is such a weird word. It reminds me of curdle, which is rather unappetizing, and when I mentioned it on Twitter, some people said curd reminded them of turd. Haha! Wait, did I just say turd on a food blog? Why yes, yes I did.
However, curd tastes nothing like a turd. Not that I’ve ever tasted a turd. Ok…back to this curd.
I’ve always been curious about making a citrus curd, but I’m not a fan of desserts where lemon or lime is main component. However, my husband loves lemon. At our wedding, his groom’s cake was a tiered king cake, with the main tier having lemon filling. Blech…
So, for my husband’s birthday, I asked him what he’d like to have on his birthday. He requested yellow cake with pineapple or lemon filling. Well, I decided to make lemon filled cupcakes this time around, since I selfishly wanted to make a curd. This was the perfect filling for the cupcakes that I made (which I’ll blog about soon). It was thick enough for a filling, and according to my husband and his coworkers, this tasted delicious!
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- Grated zest of 2 lemons
- 6 tbsp. (3/4 stick) unsalted butter
- In a heavy saucepan, combine the egg yolks and sugar and whisk for 1 minute.
- Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes.
- Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally. Cover tightly and allow to refrigerate fully before serving. Makes about 1 cup.