KP+: All About Lemon Curd
Plus the lemon drizzle *supreme* and grapefruit curd retribution
Hello! Welcome to today’s KP+ aka curd fest. We’re going dive right in, but before we do, let me just say thank you so much for being here.
Curd is the word
I’m not sure why something so ‘simple’ has intimidated me. The subject of fruit curds has long been on my list of topics to write about. And though this little adventure will strictly be about citrus, I’ll make a note to come back in the warmer months and investigate a wider group of fruits and ask those three important words: “Will it curd?”
Ok, I’m pretty sure I’m the first person ever to write those three words, and I admit it’s not a catchy phrase, but the topic of curd is a fascinating one. In the last few years, I’ve published surprisingly few recipes for curd. Why is this? Probably because the topic bamboozles me a bit, and I haven’t had the opportunity to properly investigate it. But this week, lemon curd came calling and I could no longer ignore the questions that have plagued me for so long:
What is the correct ratio? How much lemon juice should I use? Whole eggs or just yolks? What is the effect of acid? What about butter? What about gelatin? What’s the deal with zest? Why do some recipes use cornflour? Help!
This week, I figured out (at least some) of the answers. I used every single small container I have on curd tests - there are currently TWENTY-SIX random little pots of various curds in my fridge. Bless my fiance.
I’m thrilled to be sharing those findings with you, along with my recipe for Lemon Drizzle Supreme, a cake made with curd in the batter and piped in while warm. Plus, my golden goose recipe: Really, really good grapefruit curd.
What is curd, anyway?
Lemon curd is a harmonious blend of eggs, fat, sugar and lemon juice. In its simplest form, you can get curds without butter (an equal quantity of juice/sugar/eggs), but I find it a touch eggy - the butter adds richness and improves the citrus flavour, acting as a creamy bed for the lemon to zing from. Depending on the recipe, a curd ranges from pourable to spoonable - it all depends what you’re after. I personally love an ultra thick, spoonable mixture.