Should Lemon Curd Taste Like Egg?
Decorating By projectqueen Updated 27 Mar 2007 , 4:32pm by rezzygirl
I just tried the lemon curd recipe from Sylvia Weinstock's book. It calls for 4 egg yolks, sugar, lemon juice, salt and butter. I wasn't supposed to let it boil but it did so I strained it right away. It's not lumpy or curdled looking at all, but it tastes sort of like lemony eggs. Is that the way it's supposed to taste? 
I agree, it is supposed to taste like lemon! I like the wilton recipe actually, it is easy and yummy!
When it's not right, cheat! lol. That's what I do. I HATE eggs, the whole idea and look and taste just grosses me out majorly! So, I cheat and buy the pudding packs in vanilla and lemon. I mix the two together and it is soooo good.
Lemon curd should be silky and, well, lemony. It's so frustrating when eggs curdle and infuse their flavor into a curd. The key is to keep the heat moderate and to stir constantly to prevent the eggs from scrambling.
One trick I learned in pastry school is to split your sugar in half and mix one half of it into your egg yolks before tempering the hot lemon mixture into the eggs. This helps to protect the eggs from curdling too quickly. The other half goes into your lemon mixture. I do this for pastry cream, too.
Here's the lemon curd recipe I use:
6 oz. fresh lemon juice, strained
9 oz. sugar (split 1/2 for eggs, 1/2 for the pot)
3 oz. butter
3 oz. heavy cream
6 ea. eggs
1 tbsp. fine lemon zest
1 pinch salt
1. Put lemon juice, 1/2 of the sugar, butter and heavy cream in saucepan and bring barely to a boil.
2. Place eggs in a bowl. Whisk other half of sugar into the eggs.
3. Temper hot lemon mixture into the eggs.
4. Add mixture back to saucepan. Bring almost to a boil over medium heat, stirring constantly until it is nappé consistency.
5. Strain, add zest and stir.
6. Place plastic wrap directly on curd so it doesn't form a skin and cool over an ice bath. Refrigerate when chilled. Can be frozen for up to 4-6 months.
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