When preparing lemon curd, I don’t usually try to use up whole eggs. I freeze leftover whites for data-scayt_word=”pavlovas” data-scaytid=”1″>pavlovas, meringues or egg white omelettes. However, you can make a respectable lemon curd with whole eggs, if desired. 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 bowl or double boiler. I tested this whole egg technique during a spate of lemon curd experiments. 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
4 large eggs
1/4 cup (60 mL) cold unsalted butter, cut in 8 pieces
In medium heatproof bowl or top of double boiler, whisk together juice, zest, sugar, salt and eggs.
Place over medium pan of simmering water. Stir with whisk 5 minutes, or until thickened and opaque, but do not allow curd to boil. Look for signs of doneness: Temperature should reach 160F (71C). Curd should be thick enough to coat back of spoon and running your finger through it should leave a clear path.
Remove bowl from heat. Whisk in butter one piece at a time, until melted.
Push curd through strainer into medium bowl. Discard solids in strainer. Refrigerate curd in a covered storage tub until cold and set, at least 2 hours or overnight.
- Use the whisk to stir the curd, not beat it. It should not become frothy.
- Don’t worry if your warm curd seems a bit loose. It will thicken as it cools and sets.
- You can double the recipe.
- Store the curd up to a week or freeze it up to a month.
Waste-Not Lime Curd: Use lime juice and zest instead of lemon.
Makes 1-1/4 cups (300 mL).
Credit: Susan Sampson
Tested in Imperial