18
Lemon Curd
INGREDIENTS
Zest from 4 bright-skinned lemons, divided,
Juice from 4 same lemons, measuring 2/3 cup
9 large egg yolks
1 1/4 cup sugar
1 cup (2 sticks) unsalted butter, cubed and cold
METHOD
1
Prepare a double boiler by setting a metal bowl over a pot of simmering
water, (or use a proper double boiler). Combine the egg yolks, half of the
lemon zest, lemon juice and sugar. Whisk slowly and constantly until
mixture thickens and turns translucent, about 10 minutes.
2
Remove from heat and whisk in the cold butter. When almost cool, add
remaining zest to brighten up the lemon flavor. Stir until smooth.
3
At this point, you can strain the curd to remove the zest pieces, or leave
them in if you like. Chill mixture airtight, with a piece of plastic wrap
directly on the surface to prevent a skin from forming.
NOTE:
For lime or grapefruit curd, simply use lime or grapefruit juice and
zest in place of the lemon juice and zest. For orange curd, use the same
method using oranges, add 1/2 teaspoon citric acid for tartness. Add a bit of
food coloring if desired.
Recipe courtesy Marian Getz
Anything called “curd” sounds unappetizing to Americans. But, curds
are better than pudding, intensely flavored, smooth textured and oh-so-
versatile! Curds freeze well, so whip up a batch. They are yummy as a
filling for cupcakes, cakes, donuts, or cookies. Try it on biscuits instead of
jam. The magic emulsifying power of egg yolks in this recipe is what
makes the texture so silky smooth. Use as a filling for the Easy Vanilla
Butter Cake recipe.
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Ice Cream Filling
1
Place a pint of your favorite ice cream into a mixing bowl. Let stand for
10 minutes to soften for mixing.
2
Stir until somewhat smooth. Scoop the softened ice cream into the
center ring of cake.
NOTE:
It is easiest if you put softened ice cream into a quart-size plastic
ziptop bag, snip the end and use this as a makeshift pastry bag to neatly fill
cake pan.
Recipe courtesy Marian Getz
For easy filling, freeze cakes for approximately 30 minutes before filling
with ice cream or gelatin.
Gelatin Filling
1
Use any small box of gelatin. Prepare according to the package
directions, adding a couple of ice cubes to the measuring cup for the
cold water to help cool the gelatin quickly.
2
Pour this into the center of the cake and let stand in freezer until set but
not frozen.
Recipe courtesy Marian Getz
WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 17
