Lemon Curd

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 Ingredients: Sugar, lemon juice, egg.
Some recipes for lemon curd use only whole eggs; some use only egg yolks, and some use both. The more egg yolks the recipe calls for, the richer your curd will be. I like to have a good balance between whole eggs and egg yolks—this recipe for lemon curd calls for 4 eggs and 2 egg yolks, which I consider to be a good ratio.
Tips

Ingredients
4 large eggs
1 cup sugar
3/4 cup lemon juice, from about 4 large lemons
Zest from four lemons
1/2 cup unsalted butter, cut into cubes
Pinch salt

  • The Right Ratio of Eggs to Lemon Juice. I used a ratio of 3 tablespoons of lemon juice per whole egg. This creates a curd with tart lemon flavor, but that's still thick enough to use in other desserts (for instance, between layers of cake). I found that when I used less juice, the curd was still nice and thick, but it had an eggy flavor to it. When I used more juice per egg, it created a thinner curd that was the consistency of ketchup rather than firm pudding. The flavor was still great, but it wouldn’t work between cake rounds, or hold its shape in tarts (though if you want a curd that you could drizzle over something like ice cream, this would be perfect).
  • How Much Sugar and Butter to Use in Lemon Curd? I used just enough sugar to take the sour edge off the lemon, but not so much that this citrus beauty was overshadowed with saccharine flavor. I definitely wanted the lemon to be the star of the show.
  • I also use a fair amount of butter in this recipe. I like the velvety mouthfeel that butter provides, so I use a lot. If you'd rather use less, play with the amount of butter to suit your liking and taste as you go. If you are happy with less, then by all means, leave a couple of tablespoons out.
  • For a sweeter or less-sweet lemon curd, you can reduce or increase the sugar.
  • For a thicker, richer lemon curd, add an extra egg yolk.
  • For a richer, more buttery lemon curd, play with the amount of butter.
  • For a dairy-free lemon curd, you can even leave the butter out entirely. A dairy-free curd will be really thick, a little gloopy, and have a matte finish rather than a velvety sheen. But it still tastes great, and it is certainly better than going without if you don’t do dairy.
Great lemon curds can be made with whole eggs, yolks only, or a combination of the two. If you are using yolks only, use two yolks to replace each whole egg.


Ingredients
3 eggs
1/2 c lemon juice and 1 Tbsp zest
1/2 to 3/4 c sugar
15 to 75 g [1 to 5 Tbsp] unsalted butter
Pinch of sea salt

Directions

In a small saucepan whisk eggs and sugar until combined. Whisk in lemon juice and salt.

Over a low heat bring just to a simmer – whisking all the while for about 5 minutes until mixture begins to thicken. You’ll be convinced nothing is happening then bam out of nowhere there it is. Continue to stir for another 3-5 minutes until thick.

Remove from heat and whisk in butter if using. Pour into pie shells or refrigerate until cool. Curd will thicken further as it cools.

Notes
  • Eggs. you can use whole eggs, yolks only or a combination of both. for the curd on my Chiffon Cake I used the left over 2 yolks plus an extra whole egg to keep it a bit thinner. The darker your egg yolks, the more yellow your Lemon Curd.
  • Lemon juice and zest. To ensure the curd sets properly I wouldn’t use much more than 1/2 c juice to 3 eggs – but you could use less for a more mild flavour. some people strain the curd before cooling to remove the zest, it doesn’t bother me so I don’t bother.
  • Sugar. this is where it gets interesting… 3/4 c sugar will create quite a nice flavour but it is a bit sweet for my liking so I only use 1/2 cup which renders a tart-ish curd. I recommend starting with less and adding a bit extra if required, it also depends on what you are pairing it with though – a sweet cake can handle a less sweet curd, and vice-versa.
  • I still use white sugar for Lemon Curd… horrors. I haven’t tried Coconut Sugar or Rapadura and both would work well but the curd would be a much darker colour rather than bright yellow. I would imagine that honey or agave would be lovely too but quite different.
  • Butter. The addition of butter creates an extra layer of richness and makes the curd satiny smooth. You can go without or add a bit of coconut oil if you want to be dairy free. Some recipes I’ve seen call for adding the butter at the beginning, I prefer the method that whisks small pieces of the butter through the still warm cooked Lemon Curd at the end – up to you really. I only add a small pinch – 1 tsp or so – but go for broke if that is what you like. Unless you are only using a tiny bit of butter go with the un-salted version.
  • a pinch of sea salt. Salt simply brings out flavour and intensifies sweet things. Since I add very little butter I tend to use a salted version and skip the pinch. As long as you have a bit of salt it all works out.
Variations

Now that you have the basic method and quantities down you can start to experiment…
  • Put in an extra egg or egg yolk to make an extra thick curd
  • Put in one less egg, or use one whole with two yolks for a thiner pourable topping.
  • Use Lime, Orange, Pink Grapefruit or Raspberry to replace the lemon juice and it’s a whole other, very tasty, ballgame.








Scottish Shortbread Cookies, Makes 355 grams

142 grams (10 tablespoons) unsalted butter, cold
14 grams (2 tablespoons plus 2 teaspoons) powdered sugar 
25 grams (2 tablespoons) granulated sugar
180 grams (1-1/4 cups) bleached all-purpose flour
1 small pinch of fine sea salt

MISE EN PLACE
For the Food Processor Method:
Thirty minutes ahead or longer, cut the butter into ½ inch cubes. Wrap and refrigerate.

For the Hand Method:
Thirty minutes to 1 hour ahead, cut the butter into tablespoon-size pieces. Set it on the countertop to soften.

MAKE THE DOUGH
Food Processor Method
1. In a food processor, process the sugars for 1 minute, or until the granulated sugar is very fine.
2. Add the butter and pulse until all the sugar coats the butter.
3. Add the flour and salt and pulse until the butter pieces are the size of tiny peas. The dough will be crumbly but willhold together when pinched.
4. Scrape the mixture into a plastic bag and, using your knuckles and the heels of your hands, press it together.

Hand Method
For the finest texture, use superfine sugar in place of the granulated sugar.
1. In a large bowl, whisk together the sugars and salt.
2. With a wooden spoon, mix in the butter until light and creamy.
3. Add the flour and use your fingers to mix it in until incorporated.
Both Methods
5. Transfer the dough to a large sheet of plastic wrap and use the wrap to knead it lightly just until it holds together.

SHAPE THE COOKIES
6. Roll the dough between sheets of plastic wrap into an 8 or 9 inch disc. Remove the bottom sheet and use the topsheet to press the dough into the tart pan. (Alternatively, using the bottom sheet of plastic wrap, lift the dough discinto an 8 or 9 inch round cake pan and use the top sheet to press it into the pan. Then lift it out of the pan and set it,without the plastic wrap, on a cookie sheet.)
7. Use the tines of a fork to press ¾ inch lines, radiating to resemble sun rays, all around the perimeter of the dough.Prick the rest of the dough all over with the fork or a wooden skewer to help it bake evenly. With the tip of a sharpknife, score the dough into 8 wedges, going almost to the bottom.
8. Cover the dough with plastic wrap and refrigerate for 30 minutes to set the design.

PREHEAT THE OVEN
While the dough is chilling, set an oven rack at the middle level. Set the oven at 300°F / 150°C.

BAKE THE COOKIES
9. Bake for 30 minutes. Rotate the cookie sheet halfway around and continue baking for 20 to 30 minutes, or untilthe shortbread is pale golden.
COOL AND CUT THE COOKIES
10. Set the pan on a wire rack, and while the shortbread is still hot, cut along the score lines again. Cool completely inthe pan.
11. If using a tart pan, unmold the shortbread. Use a thin-bladed sharp knife to cut the wedges all the way through.

STORE
Airtight: room temperature or frozen, 3 months.




Lemon Curd
57 grams (4 tablespoons) unsalted butter, softened
4 grams (2 teaspoons) finely grated lemon zest
95 grams lemon juice, freshly squeezed and strained from about 3 lemons
93 grams large egg yolks from 5 to 8 large eggs or 4 large egg yolks (74 grams) in the lotti variation
150 grams (3/4 cup) granulated sugar 
1/16 teaspoon (a pinch) of salt

14 grams (2 tablespoons) powdered sugar for dusting

EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

FOOD PROCESSOR METHOD
Cut the butter into 1-inch cubes, wrap it, and refrigerate.

In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.

ELECTRIC MIXER METHOD OR BY HAND
In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman’s fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.

In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

FOR BOTH METHODS:
Place 1 oven rack in the middle of the oven.

Preheat oven to 325°F.

Pat the dough into the prepared pan. Use a fork to prick the dough all over.

Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).

While the shortbread is baking, prepare the Lemon Curd Topping.

LEMON CURD TOPPING
Have a strainer, suspended over a bowl, ready near the range.

In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.

The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.

STORE:
In an airtight container at room temperature, or in the refrigerator or freezer.

KEEPS:
3 days at room temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying), or 3 months frozen.



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