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Whipped Lemon Curd
Amy Faries • Mar 03, 2020
Whipped Lemon Curd
Oh the daunting lemon curd! Let me tell you something, when you are brand new...or even a couple years into the baking world the thought of lemon curd can be scary. This oh so delicious filling can curdle easily if distracted or taste a little off if you don't add the necessary ingredients. But I am here to tell you I have found (and slightly altered) the easiest Lemon curd recipe there is.
Recently, I have discovered the amazing "The Purple Cupcake". She has some delicious curds that you seriously need to check out immediately on her YouTube page (https://youtu.be/Hwff0Q1LzDY
). I have taken her lemon curd recipe and tweaked it a small amount. Below I have posted her exact recipe with my small adjustments! Some items in this recipe are measured in Grams simply because it makes it easier to replicate over and over again with precise measurements
Tips
Some important tips to follow:
-DO NOT I REPEAT do not forget to constantly whisk this mixture. The arm workout will be well worth it later on I promise. This will help to ensure that your eggs do not begin to scramble because lets face it that would be an off putting curd.
- Save your egg whites to make some meringues later on!
- Its crucial to let the curd cool overnight before mixing in the heavy whipping cream so that the curd has time to set.
- You can fold in as much of the curd as you want into the whipped mixture depending on how much like lemon you want it to taste. Start with a little and work your way up.
Ingredients:
300 g sugar
Zest of 2 lemons (TPC adds 3 lemons but I feel like 2 is plenty and you don't have to go through the pesky straining process with less zest in your recipe)
1/3 C lemon juice
2 eggs
3 egg yolks
120 g unsalted butter
2 cups heavy whipping cream
Zest of 2 lemons (TPC adds 3 lemons but I feel like 2 is plenty and you don't have to go through the pesky straining process with less zest in your recipe)
1/3 C lemon juice
2 eggs
3 egg yolks
120 g unsalted butter
2 cups heavy whipping cream
Instructions
1. Zest your 2 lemons and set aside in a small bowl.
2. Juice the 2 lemons that you just zested and if that does not amount to the 1/3 Cup that you need, use lemon juice from a squeeze bottle.
3. In a medium saucepan mix your sugar, zest, juice, 2 eggs, 3 egg yolks, and butter.
4. Put your saucepan over medium heat and whisk constantly. After the butter is fully melted you will notice the mixture will begin to thicken up.
5. Once the mixture thickens (The mixture should be able to coat the back of a spoon) remove from the heat.
6. Transfer to a glass container and let it cool down completely.
7. Cover and put it in the fridge overnight.
8. The next morning take your heavy whipping cream and whip until stiff peaks form.
9. Fold in about 1/3- 1/2 cup of lemon curd depending on how lemony you want this filling to taste.
There you have it, an easy whipped lemon curd to fill your cakes, dip your fruits, or make a yummy trifle with! The possibilities are really endless with such an easy and tasty curd!
**The picture posted is the lemon curd without any heavy whipping cream**
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