Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping and sandwich spread. The basic ingredients are beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavoured spread. Some recipes also include egg whites and/or butter.
[以上來源] http://en.wikipedia.org/wiki/Lemon_curd


     In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml). 
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
[食譜來源] http://www.joyofbaking.com/LemonCurd.html

以下還有幾個lemon curd的食譜供參考:
1. http://www.epicurious.com/recipes/food/views/104568
2. http://www.taunton.com/finecooking/recipes/lemon_curd.aspx
3. http://www.rosas-yummy-yums.blogspot.com/2005/10/lemon-curd.html

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