LEMON CURD FOR LEMON MERINGUE CUPCAKES
This great recipe for lemon curd, from "Martha Stewart's Baking Handbook," can be used when making Lemon Meringue Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
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SyedaAyesha Ahmed
[email protected]This lemon curd is a staple in my kitchen. It's so easy to make and it always turns out perfect.
Javid Rehman
[email protected]Followed the recipe exactly, but my curd didn't thicken up. Any suggestions?
Eric Varid
[email protected]I'm not a huge fan of lemon desserts, but this curd is an exception. It's the perfect balance of sweet and tart.
Mary l Otokpa
[email protected]This recipe is a fail-proof classic. I've been using it for years and it never disappoints.
Gladys Yambay
[email protected]This lemon curd is a great way to use up extra lemons. It's easy to make and can be used in so many different ways.
Haseeb Imran
[email protected]The lemon flavor was a bit too intense for me. I think I'll try using less lemon juice next time.
Abdulaziz Rudwan
[email protected]This lemon curd is incredibly versatile. I've used it as a filling for cupcakes, a glaze for pound cake, and even as a dip for fruit. It's always a crowd-pleaser!
Ahmed HMDY
[email protected]Not a fan of the texture. It was a bit too runny for my liking.
Ben Emma
[email protected]This lemon curd is a keeper! It's the perfect balance of tart and sweet, and it has a lovely thick consistency. I've used it in my lemon meringue cupcakes, and it was a huge hit!
Rya Mehra
[email protected]Love the simplicity of this recipe. Just a few basic ingredients and you have a delicious lemon curd that's perfect for cupcakes, pies, or even just spreading on toast.
vaporwave_ doug
[email protected]Followed the recipe to the T, but my curd turned out a bit grainy. Not sure what went wrong.
Tanim Hasan
[email protected]This lemon curd is divine! The zesty flavor of the lemons pairs perfectly with the sweetness of the sugar. It's the perfect addition to my lemon meringue cupcakes.
Michelle Guns
[email protected]A bit too sweet for my taste, but still enjoyable.
EDSON DOREEN
[email protected]Tangy, zesty, and simply scrumptious! This lemon curd is a true delight. It's the perfect tangy-sweet balance, and the texture is smooth as silk. I'll definitely be adding this recipe to my favorites!
Prothik Dey
[email protected]Easy peasy lemon curd! I'm not much of a baker, but this recipe was incredibly straightforward. The instructions were clear, and the curd came together in no time. It added a burst of brightness to my lemon meringue cupcakes.
emisope lawal
[email protected]This lemon curd is a game-changer! Not only did it elevate my lemon meringue cupcakes to the next level, but it also shines as a standalone spread on toast or scones. The curd has a beautiful consistency, not too thick and not too runny, and the lemo
Jhostin Martinezmorales
[email protected]I've tried this lemon curd recipe for my lemon meringue cupcakes, and it turned out absolutely delightful! The curd was luscious and tangy, providing the perfect balance to the sweetness of the meringue. My guests raved about how flavorful and creamy