Tag Archives: lemon zest

Lemon Curd

If you have breakfast breads, like toast or English Muffins, then you should learn to make Lemon Curd as a topping for the bread. It works just like jams and jellies, but I discover that I skip the butter when I use lemon curd.

Lemon Curd 002

And lemon curd is not just a topping for your breakfast breads; it can also be used on sweet breads, like tea breads or pudding breads- anywhere you would like a strong lemony flavor. Lemon curd is also a base for other recipes that want a strong lemony flavor.

This recipe is easy, and I feel fail-safe. I have made it several times, and it comes out perfect with a nice smooth curd.

Lemon Curd

Ingredients

  • 6 Tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 egg yolks in addition
  • 2/3 cup lemon juice
  • 1 teaspoon lemon zest

Directions

  • Cream the butter and sugar in a large bowl. Add the eggs and egg yolks one at a time, beating each into the mixture. Mix in the lemon juice. The mixture will look lumpy but will smooth out in the next step as it is cooked.
  • In a heavy bottom sauce pan, cook the mixture over low heat until it smooths out. The lumpy appearance disappears as the butter in the mixture melts. Increase the heat to medium and continue to cook the mixture, stirring constantly, until the mixture thickens. The thickened mixture should leave a path on the back of a spoon, and will read 170 degrees F on a thermometer. Don’t let the mixture go beyond 170 degrees, or boil.
  • Remove the mixture from the heat, and stir in the lemon zest. Transfer the mixture to a bowl, and press plastic wrap on the surface of the lemon curd to keep a skin from forming. Chill the curd in the refrigerator; it will thicken as it cools.

The curd will keep in the refrigerator for a couple weeks, and can be frozen for a couple months.

For a lime curd, substitute lime juice and zest for the lemon juice and zest.

I found that two large lemons gave me the 2/3 cup of lemon juice. I have also made this recipe with just a single lemon for the zest, and the rest of the juice from the plastic bottle in the refrigerator.

The recipe makes about 20 ounces of curd.

Lemon Sauce

If you have been watching the sweet sauces I have posted, you will have noted that I do not like a sauce with corn starch, and I have been searching for a good lemon sauce. I have found one that I want to share with you.

lemon sauce 001

March 9, 2015 Update of the following
I kept getting inconsistent results as I tried to repeat this recipe, and finally, I think, I found the problem; it takes a lot of heat to get the sauce to thicken. So in the Directions, I am adding information about thickening the sauce. My results now are a thick lemon sauce that is not quite as stiff as a lemon curd.

Lemon Sauce

Ingredients

  • 3 eggs
  • 3/4 cups sugar
  • 2/3 cup of lemon juice
  • 1 1/2 Tablespoons of lemon zest
  • 5 Tablespoons butter, at room temperature

I found that two large lemons provided both the necessary juice and zest

Directions

Cut the butter into 5 or more pieces. It has to be able to melt easily in the hot egg, sugar,and juice mixture.

In a heavy bottom pan, cook the eggs, sugar and lemon juice over medium heat, whisking constantly until thickened. It requires a temperature of the mixture to get into the 165 degree F range for the mixture to thicken.

Remove from the heat and add the butter and zest. Stir until smooth and the butter is all melted into the mixture. Transfer to a storage container.

Place plastic wrap on the surface of the mixture to avoid a scum forming. Refrigerate.

When ready to use, stir until smooth again


This sauce has a very strong lemon flavor, but is ideal for spreading on sweet breads such as the Steamed Bread Pudding, or even as a topping for ice cream.

I originally tried to make this sauce in a bain marie, or double boiler. The sauce would not get hot enough, and didn’t thicken. Then, as it cooled, it separated. I was able to save the sauce by reheating it in a heavy bottom sauce pan and stirring and raising it to a temperature of 168 degrees F. Don’t let the sauce boil, and don’t let the temperature go over 170 degrees F.

I used lemons- about 2.5-3.0 inches in diameter.