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Food & Drink When It Comes to Curd, Lemons Are Just the Beginning

17:07  24 january  2021
17:07  24 january  2021 Source:   epicurious.com

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Lemon Curd is one of those things that surprised me the first time I made it – it is so simple. So simple in fact that you should never, ever, buy it in a jar. Amazingly simply and incredibly versatile, with just a few simple rules you’ll never want to buy lemon curd again.

Just crack them right into the pan. And here's a little trick: tilt the pan, just lift the handle about an inch off of the cook Come to think of it , they don't much care for salt either. And not only is lemon curd shamelessly easy to make it may actually be the most the most versatile substance on earth besides

a bowl of food and a spoon © Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Lemon curd serves a vital purpose in my household: it's a stand-in, at times, for the kind of sour candy that’ll burn your tongue off. Come January, as I sit and eat a pile of roots, my cravings for all things tart and juicy are at an all time high. I miss summer peaches, grapes that make your mouth pucker, biting into a tomato that’s been drizzled with a little vinegar and oil. That longing for zing sometimes ends in the artificial substitute—a handful of Extreme Sour SweetTarts—but, more than often than not, it leads me toward a batch of lemon curd. This lemon tart recipe in Gourmet was the gateway: the richness of the tart’s olive oil crust is offset by the cool, sharp cut of the lemon, its fresh tang helping to brighten any winter meal.

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This 5-ingredient paleo lemon curd tart features a rich lemon filling and a golden coconut flour crust – a healthy When it starts bubbling (around 5 minutes), whisk very often to avoid lumps. The curd should coat the back of a spoon. It will seem too wet at the beginning but keep mixing; the coconut

Lemon Curd recipe is easy to make as it contains is eggs, sugar, lemon juice, lemon zest, and butter. A jar of homemade lemon curd would certainly How To Make Lemon Curd . Stove Top Method – Microwave Method. This Lemon Curd recipe is a British teatime favorite. This sweet, yet tart, velvety

But lemon curd isn't the only curd, and there’s no need to stop at one sour spread. Recently, instead of enjoying grapefruit segments as an afternoon snack, I’ve been turning them into a fragrant, delightfully sour curd. When stacking a double-decker pavlova for a birthday, I swirled pineapple and key lime curd into whipped cream as a flavorful mortar between the two layers. And when I'm dutifully scrubbing sweet potatoes and deveining sturdy kale from my winter CSA, I daydream about that time I made a batch of passionfruit curd—and demolished it with friends before the day was over.

a group of oranges on a plate: Better than sour candy. © Photo by Joseph De Leo, Food Styling by Lillian Chou Better than sour candy.

Start with citrus

Of course, there are some guidelines to what can be curded—try to curd bananas and you're really just renaming pudding. “Curd works best when there is some sharpness present, to counter the sweetness,” baker and cookbook author Edd Kimber explained in a recent email. “For example, if you make a blueberry or strawberry curd, it works best when paired with lemon juice to prevent the finished curd being too sweet.”

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Another reason to add citrus: “A curd that is simultaneously smooth (as in, not curdled) and properly thickened requires lots of acidity,” says Epi contributor Claire Saffitz. Saffitz, whose tangy Mango Lime Curd is just as satisfying between the layers of a cake as it is as swirled on top of a shortbread cookie, stresses that “it's possible to create a curd from any fruit purée, as long as there's an acid present.”

If you're looking to get beyond the classic lemon, look to the rest of the citrus family: yuzu curd is particularly refreshing, while a Meyer lemon version will be mellow, sweet, and luxuriously perfumed. Tangerine curd has a rounder sweetness to it. Kimber, whose Sour Cherry and Lemon Ice-Box Cake from his latest book, One Tin Bakes, is both refreshing and decadent, recommends switching out the lemon for blood orange or bergamot if you'd like a change of pace.

Sour Cherry and Lemon Ice-Box Cake

  When It Comes to Curd, Lemons Are Just the Beginning © Epicurious

The basic method

If you’ve never made curd before (lemon or otherwise), you’ll be pleasantly surprised by how simple it is—as long as you watch the flame on your stove to prevent burning or curdling, you’ll be just fine.

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С английским не дружу. Choose the right tense form to make the sentences complete (Present Simple, Present Continuous, Future Simple, Future Continuous, Past Simple, Past Continuous, Present Perfect, Past Perfect, Present Perfect Continuous) I can't come to the phone now. I (to have) a bath.

First, you whisk together sugar, eggs, and fruit juice (and if you’re using citrus, zest). “Following a tip I learnt from Dorie Greenspan many years ago, rubbing the zest and sugar together first helps to bring out even more flavor as it releases the oils,” explains Kimber.

The proportions of sugar to juice and eggs varies from recipe to recipe; I like to use the formula in this lemon curd tart—equal parts lemon juice and sugar—as a general guide, since it comes out a bit more tart than most. If you prefer something sweeter, start with this classic lemon curd recipe, which calls for quite a bit more sweetener. Some recipes enrich the curd with only egg yolks, which makes for a denser, richer texture and intense flavor, but I tend to go for ones that call for egg whites as well, if only to save the trouble of finding a use for all those egg whites.

Kimber recommends waiting until your curd is thick enough to coat the back of a spoon before adding the butter: “If you make the curd and add the butter after the custard is thickened, adding a few pieces at a time, the butter ends up emulsifying into the custard so it is lighter and less intensely buttery in flavor."

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a plate of food on a table: Your scones are calling for curd. © Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich Your scones are calling for curd.

Branch out to other super-tart fruits

Mangoes and berries may need a bit of citrus to get properly tart, but many other fruits can go it alone: Cranberry, passionfruit, and rhubarb all make excellent choices for curd. While you could put any fruit through a juicer or blender raw for curd, rhubarb and cranberry do well when cooked down with a bit of sugar and mashed—they’ll still be tart, but they’ll lose some of their fibrousness and bitter bite.

Passionfruit, or lilikoi, as it's called in Hawaii, can be made into a vibrant, fragrant curd that’s often spooned over coconut milk-based haupia. “Getting the tasty, tart juice from the center of these fruits can be tricky,” says Maui-based chef Sheldon Simeon, whose forthcoming cookbook, Cook Real Ha'waii, shares his recipe for lilikoi curd with haupia. To make curd without wasting a drop of the juice, Simeon scoops the pulp—seeds and all—from halved passionfruit into a blender, whirs it on the lowest setting, and then strains the liquid. “Don’t blend on high or you’ll be left with crushed seed pulp in your juice,” he warns.

This method works with other fruit as well, and sometimes, you can skip the straining: in this Cranberry-Lime Pie from the chefs behind Thai Diner in Manhattan, the skins melt into submission while you cook the fruit down with a bit of sugar. While the curd was designed as a pie filling, it's equally fantastic spooned onto scones.

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When I’m not craving scones, I like to smear the tangy spread on top of whisper-thin crepes, spoon it generously into the center of custardy Dutch babies, or layer it with fresh berries in a small drinking glass for a dessert that's at once rich and fresh. Grapefruit curd makes the filling for these gooey bars, but rhubarb or raspberry would work equally well. My colleague Joe Sevier reminded me that curd can be folded into mousse or cheesecake; I'd like to remind you that there is no reason why it can't be eaten as is, with a spoon.

a piece of bread wrapped in plastic: These grapefruit bars have a mix of grapefruit and lemon juice in the curd, plus candied grapefruit zest on top. © Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen These grapefruit bars have a mix of grapefruit and lemon juice in the curd, plus candied grapefruit zest on top.

The final touch

Different fruits aren't the only way to branch out beyond a basic curd—ginger, mint, vanilla, and cardamom all add nuance to lemon, lime, and cranberry curds, while a bit of pepper adds a pleasant punch to grapefruit or tangerine curd. If you're hoping to experiment but nervous about tainting a whole batch, cook your curd almost to completion, and then separate it out into smaller bowls to stir in your various additions. You might lose a little something in terms of a perfectly smooth consistency, but this way, you can have as many different variations as you like.

However you flavor it, a batch of zingy fruit curd in the fridge might just help you get through until summer fruit arrives again.

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