Lemon curd is one of those staples I like to keep on hand. I love the tartness of this easy-to-make, vibrant custard made from simple products. Lemons are great in any season and a perfect base flavor for almost any dessert. Some of my favorite applications include cookie fillings, citron tarts, and lemon eclairs.
For added kick I incorporate Fiori de Sicilia – an extract with an amazing blend of flavors that enhances and fully rounds out the lemon flavor. Finally, utilizing agar will give you a more stable custard.
- 185 grams lemon juice
- 3 grams agar powder
- 4 grams Frutta Prima Fiori di Sicilia
- 185 grams sugar
- 185 grams whole eggs, blended
- 95 grams butter, soft
- Boil the juice, agar, and fiori di sicilia together for three minutes.
- Separately, whisk the sugar and eggs together until thick and pale.
- Pour the hot liquid into the egg mixture slowly, whisking constantly, until completely incorporated.
- Return to medium heat and stir constantly until a thick custard develops.
- Remove from heat and add butter.
- Stir to evenly mix then strain into a new container.
- Chill completely before use.
- Puree the chilled custard before piping into desired shapes or molds.
- This recipe is very stiff. Reduce the agar to a single gram for a creamy custard or simply blend the firm custard once set and pipe to desired shape.
- Meyer lemons have a sweeter and more rounded flavor than standard table lemons; use them where you can.