Doesn't "curd" just sound kind of gross? I mean, really. Who wants to take a big bite of curd or slather a thick layer of curd on a fresh piece of bread or stir a spoonful of curd into perfectly good whipped cream? Ugh. Lemon Silk just sounds so much more appealing than Lemon Curd, right?
Lemon Silk is kind of like deliciously glorified homemade pudding. It has a really strong lemon flavor, so you better like lemon if you're gonna make this stuff. Rather than just eating it straight, I suggest making a batch of Lemon Rolls with Vanilla Bean Icing (recipe coming very soon!).
It can be kind of tricky to get a perfectly smooth texture using the traditional double-boiler-egg-whisking method. After you cook it you usually have to strain out any lumps or bits of cooked egg. This is a much easier, fail-proof way to get a good, creamy batch of lemon silk without any of that ickiness.
Lemon Silk (aka Fool-Proof Lemon Curd) [click to print]
Makes about 2 cups
- 6 T. unsalted butter, cubed
- 1/3 c. sugar
- 2 eggs, large
- 2 egg yolks, large
- 1/2 c. lemon juice
- 1/8 tsp. salt
In medium size, heat proof mixing bowl, cream butter and sugar until fluffy. Add eggs and yolks, one at a time, incorporating well between each addition. Beat in lemon juice, eggs and salt until well combined; don't worry if it looks kind of curdled right now, it will smooth out as you cook it.
Place bowl over simmering pot of water, but don't let the water touch the bottom of the bowl. Whisk mixture over low heat until the butter melts and the texture smooths out. Increase heat to medium, whisking constantly to prevent scorching. The mixture will begin to thicken and you may see a few slow, fat bubble appearing; that's okay, but if there are a lot, it's boiling and you should immediately reduce heat.
The curd is done when it coats the back of a spoon and your finger leaves a clear path when drawn through. Pour into clean bowl and press a piece of plastic wrap against surface of curd. Store in the refrigerator for 7-10 days or in the freezer for a couple months.
Source: Adapted from David Lebovitz and Fine Cooking