{"id":4277,"date":"2014-09-14T19:35:43","date_gmt":"2014-09-14T17:35:43","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4277"},"modified":"2014-09-14T19:35:43","modified_gmt":"2014-09-14T17:35:43","slug":"recipe-lemon-curd","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-lemon-curd","title":{"rendered":"Recipe: Lemon curd"},"content":{"rendered":"

Curds<\/strong> are a type of stirred custards<\/strong> made with eggs, sugar, fruit juice and butter. Sugar\u00a0is essential to create the emulsion<\/strong> with the eggs and the butter.<\/p>\n

For this reason, curds are usually flavoured with acids<\/strong>, and this recipe is\u00a0the most classic of all: lemon curd<\/strong>.<\/p>\n

\"Recipe-Lemon-curd01\"<\/a><\/p>\n

I’ve used the lemon curd<\/strong> many times as tart filling<\/strong>, but,\u00a0oh, how it’s great on toasted bread<\/strong>! The relatively-high quantity of butter<\/strong> it contains allows the final cream to be perfectly spreadable<\/strong>. And yummy! (No, don’t worry, the curd won’t taste like butter!) \ud83d\ude42<\/p>\n

This recipe comes from the book “On baking<\/strong>” and I love it\u00a0because it’s very balanced in terms of tartness and sweetness<\/strong>.<\/p>\n

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Lemon curd<\/h2>\n
\n \n \"\"Print recipe<\/a>\n