Lemon Curd

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.

Lemon Curd
Author: Joe the Baker
  • 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
  1. Boil the juice, agar, and fiori di sicilia together for three minutes.
  2. Separately, whisk the sugar and eggs together until thick and pale.
  3. Pour the hot liquid into the egg mixture slowly, whisking constantly, until completely incorporated.
  4. Return to medium heat and stir constantly until a thick custard develops.
  5. Remove from heat and add butter.
  6. Stir to evenly mix then strain into a new container.
  7. Chill completely before use.
  8. Puree the chilled custard before piping into desired shapes or molds.
Recipe Notes

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.


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