When preparing lemon curd, I don’t usually try to use up whole eggs. I freeze leftover whites for pavlovas, meringues or egg white omelettes. However, you could make a respectable lemon curd with whole eggs. It will be fluffier, looser and softer than a traditional egg yolk curd. Straining is vital, as you will definitely end up with curdled bits, especially at the edges of the hot pan. I tested this whole egg technique during a spate of lemon curd experiments. (See: Luscious Lemon Curd.) My favourite recipe, however, is Magic Number Lemon Curd.
1/4 cup (60 mL) lemon juice
1 tbsp (15 mL) finely grated lemon zest
1/4 cup (60 mL) granulated sugar (1-3/4 oz/50 g)
4 large eggs
1/4 cup (60 mL) unsalted butter (2 oz/60 g), cut in 4 pieces, softened
Place fine-mesh sieve over medium bowl. In bottom of double-boiler pan, bring 1 inch (2.5 cm) water to boil on high heat. Reduce heat to medium-low.
In top of double-boiler, whisk together juice, zest, sugar and salt. Add eggs. Whisk to combine.
Place over simmering water. Stir often, then constantly with whisk 5 minutes, or until thickened and opaque, but do not boil. Look for signs of doneness: Temperature should reach 170F (76C). Curd should be thick but pourable. It should coat back of spoon and running your finger through it should leave a clear trail.
Remove from heat. Whisk in butter quickly, until melted. .
Push curd through prepared sieve. Discard solids in sieve. Whisk curd a few times, until perfectly smooth. Transfer to storage tub. Cool to room temperature. Cover and refrigerate at least 2 hours or preferably overnight, until cold and set.
Makes 1-1/4 cups (300 mL).
- You can double the recipe.
Oh No: The curd should not become frothy. Use the whisk to stir the curd, not beat it.
Make-Ahead: Store the curd up to 1 week in the fridge or 1 month in the freezer.
Waste-Not Lime Curd
Use lime juice and zest instead of lemon.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL