|By Rubble (Rubble) on Tuesday, May 23, 2000 - 01:39 pm: Edit|
My question is three-fold and it's all about lemon curd:
1) Is there adifference between lemon curd and the lemon filling that is used for lemon meringue pie?
2) When making lemon curd, is it better to use a double boiler or in one pan directly over heat?
3) I am making lemon tarts and I would love to know how the domed effect on the lemon curd is achieved. Is amold placed directly over the tart and chilled until it sets? Most lemon curd recipes I've seen do not contain any starch so I'd love to know the trick!
Be patient with me -- I'm a beginning baker! Thanks!
|By Biscottiqueen (Biscottiqueen) on Wednesday, May 19, 2004 - 09:15 pm: Edit|
Yes, there is a difference between lemon curd and the lemon filling that is used for lemon meringue pie. Lemon curd is made from eggs, lemon juice, lemon zest, sugar, and butter. The lemon filling in lemon meringue pie is typically more like a lemon pudding—sugar, lemon juice, cornstarch, water and egg yolks. The lemon filling relies on the cornstarch as the thickening agent, while the lemon curd is cooked until enough moisture evaporates and it becomes thick.
I've had better success using a pan directly over heat, but you need to watch the mixture carefully so it does not burn. The trick with lemon curd is to make sure the eggs don’t curdle as the mixture cooks!
There are two ways to make lemon curd tarts/tartlets. One is to blind bake the pastry shell (let it cool) and then fill it with the cooled lemon curd. The lemon curd will thicken as it cools, you can use a pastry sleeve to pipe the lemon curd into the pastry shell. The second way is to pour the hot lemon curd into the unbaked pastry shell and then bake. Both methods have their merits.
Juice of 4 large lemons
½ cup salted butter
1 ½ cup granulated sugar
4 large eggs, beaten
zest of 1 lemon
In a pan over medium heat, melt butter, add lemon zest and juice, sugar and beaten eggs. Cook mixture for 20-30 minutes constantly stirring. Mixture should be smooth, thick, and creamy.
1 ½ cups sugar
6 Tbsp cornstarch
¼ tsp salt
2 cups cold water
½ cup fresh lemon juice
3 egg yolks, beaten
2 Tbsp butter
Combine ingredients in a saucepan, bring mixture to a full boil over medium heat, stirring constantly. As mixture begins to thicken, reduce heat slowly and allow to simmer slowly for one minute.