The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lemon curd

dabrownman's picture

Wouldn't you know it......another year of clean living and the Irish Fairies stopped by to leave a St Patrick's Day surprise again this year!  Wish The Leprechauns would take notice and follow the Frairy's lead !  Used Rachel  Allen's lemon curd recipe and froze it for a year .......Fairies love lemon curd with some age on it.    The cake is a lemon sponge with cake flour.  I saw the Fairies tossing their dust on them before disappearing till next year.

Happy St. Paddy's Day

For our Irish native from Belfast -  Sylvia.  I can't remember where I got the  cup cake recipe.

Lemon Curd

2 eggs and 1 yolk

1 stick of butter

¾ C sugar

zest and juice of 3 lemons.

Mix and slowly heat on top of the stove in 2 qt sauce pan until mix thickens into thick curd.  Put in refrigerator for 4 hours to thicken further.

 Irish Lemon Curd Fairy Cakes

  • 5 egg yolks
  • 2/3 cup sugar
  • 1 teaspoon grated lemon peel - 1 lemon
  • 1 tablespoon lemon juice - half a lemon
  • 5 egg whites
  • 2/3 cup sifted cake flour
  • 1/4 teaspoon salt
  • 16 oz lemon curd
  • 1/4 cup powdered sugar

Preheat oven to 375 degrees F. Grease and flour 20 muffin cups.

Beat egg yolks till thick with a whisk in a bowl. Gradually add 1/3 cup sugar in several stages beating continually.

Whisk in the lemon peel and juice.

Beat the egg whites utill soft peaks form.   Then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.  I use a hand mixer for this

Gently fold the whites into the yolks.

Sift together cake flour and salt and gently  fold into egg mixture.

Fill muffin cups 2/3rds full.  Bake at 375 F for 10 minutes, rotate the cupcake pans and turn down the oven to 325 F convection this time and bake about 5 minutes more until the tops are nicely browned.

Remove cakes from tins and cool completely on a wire rack.

Use a sharp paring knife to cut into the top center of each cupcake, removing the cone shaped piece and reserve.

dabrownman's picture

These sweet little jewels are made with home made puff paste and lemon curd with a little dollop of cream cheese to make it interesting.

I use 1 C AP, 1/4 C WW with some butter and shortening (6 T split 50-50) and few T of ice water (4-5) to make the dough.  After refrigerating, take 2/3 rds of the dough and roll it out as wide as my stick of butter and about 10" long and 1/4" thick.  Slice the frozen stick of butter into 4 slices lengthwise and lay one piece at time on the top of the dough and fold it over laying another piece of butter on top, fold over again and continue until all the slices of butter are encapsulated in the dough roll up.  Then roll out the other 1/3 rd of dough into a rectangle that is 1/4" thick.  Then put the butter layered portion onto this dough and encapsulate it.  Freeze for 20 minutes and then start rolling and folding 2 turns between freezes until you get the number of layers you want.  I did 6 turns folding in 1/3rds for 2,916 layers of butter.   The curd is Rachel Allen's with some  fresh ginger added.  Just cut the 1/4" puff into 3" squares, dock the center and put a T each of curd and cream cheese in the center.  You can mix the two which is what I normally do and wish I had done it on this bake.  Bake at 400 F until nice and brown - hopefully not as dark as mine and spin them in 8 minutes.  These were in 20 minutes because my apprentice was not paying attention tpo check them at 15 the first time.  These 8 used half the puff in various shapes.

 I have been behind on posting so will try to catch up quickly, now that taxes and citrus processing are finally done.  Am starting the retard of 22 hours for a couple of different kinds of baggies - one I promised teketeke I would make with YW since hers came out so well.  YW has really grown on me and this will be the 3rd bread bake in row using YW.  The other baggie is identical to the YW one, after the levain build, but is SD.  Both are around 17-20 % Rye and WWW so will be different than the normal mainly white baggie with poolish.  But, there are some other things to post first.



qahtan's picture

lemon curd

July 13, 2010 - 9:40am -- qahtan

Super quick super lemon curd... ignore the date on picture


Microwave Lemon Curd

2 Lemons (juice & rind finely grated)
3 Eggs Whisked
2 oz Butter

8 oz Sugar (scant)

Melt butter, add rest of ingredients 5 mins in Microwave(whisk every minute)



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