Curd Picture

[Jeanett Fite]

Aco-worker brought me 20 meyer lemons from his tree and I have been having fun turning them into different delicious things. Today was a simple lemon curd. I spooned it onto small shortbread cookies and topped it with lemon thyme leaves = lots of yum!

**Most recipes ask you to just put all the ingredients into a saucepan and whisk away as it heats up. While this is a quicker/simpler method, doing it the way I'm suggesting ensures that there are fewer bits of cooked egg in the finished curd, which I prefer. But if you don't mind the egg bits, you can skip ahead to Step 7.**

Bake for 45-55 mins at 350 F / 175 C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them, they help sheet cake layers bake more evenly and quickly.

when adding egg whites to the dry ingreds, do they first need to be whipped to soft peaks, or just pour unbeaten whites to dry? Also, it sez that instead of egg whites you can use 4 whole eggs. Which is better? I am making tiered wedding cake for my daughter.

Hi Chels! Can I substitute the lemon for lime on all 3 parts of the recipe (curd, cake and buttercream)? Will the measurements be the same?I want to make this recipe to celebrate my babys monthversary :) Thanks in advance!

Great question! I'd recommend storing it in the fridge overnight because of the lemon curd. The frosting will keep all the moisture locked in, I promise! You can take it out a couple hours before you plan to serve it tomorrow to let it come to room temperature. Hope that helps, happy baking!

"Oh my goodness!" That's what Scott and I both said as we took the first bite of this lemon curd mousse and our eyes got big. It's light as one of those whimsical, fluffy, summer day clouds (well, not in calories, sorry), loaded with bright lemon flavor and smooth as silk.

The base layer of crushed graham crackers, coconut, pecans, brown sugar and melted butter is the crunchy crowning glory. Almost as good as the fabulous flavor is the fact that you can make this dessert in short order (if you have a batch of our Ridiculously Easy Lemon Curd on hand, which, by the way, takes less than 15 minutes!).

One day in the midst of developing the lemon curd recipe, I had a conversation with my daughter-in-law, Lindsay. She asked a good question; "What would you use lemon curd for?" That made me think that other people would probably be wondering the same thing. So I decided to come up with some new recipes using lemon curd. After all, lemon and spring seem to go together like the proverbial "two peas and a pod", right?

First came this delicious Lemon Curd Shortbread Tart. After that, our Lemon Curd Poppy Seed Cake and now this wonderful EAsy Lemon Mousse. I hope you're starting to get the picture that lemon curd is such a great condiment to have on hand and that there are SO many ways to use it!

Besides the simple graham cracker base, the list of ingredients for this lemon curd mousse is short: cream cheese, lemon curd and heavy cream. That's it. Just combine the three ingredients and layer on top of the base.

No to be confused with a mouse or something you use to style your hair, mousse is a term, according to Merriam Webster, that's used to describe "a molded chilled dessert made with sweetened and flavored whipped cream or egg whites and gelatin". Mousse (pronounced moos) is a French word that means "foam". It dates back to the late 1800s and started as a savory dish. In the early 1900s a dessert mousse was introduced in France and the rest, as they say, is (sweet) history!

I love that this lemon mousse can be dressed up or down. Serve it in a fancy glass, a simple ramekin or a glass jar. Dress it up with lemon slices, fresh fruit, whipped cream, mint leaves/sprigs or leave it plain and unadorned. Serve it on its own or paired with a shortbread cookie or sugar topped scone. However you serve it, it will definitely bring rave reviews (and oh my goodnesses!).

One last thing. Don't skip the graham cracker base. It will take a few extra minutes as it's baked in the oven for 8-10 minutes to make it crunchy, but it pairs so nicely with the silky smooth mousse and it's fun to reach down with your spoon and grab a bit for every bite!

Wow! Probably my favorite dessert to make/serve for friends. I'm always asked to share the recipe. Hopefully noone is intimidated to make the lemon curd. It definately was easy., and oh so delicious. Once I made my first couple batches I had it down to an art. Love it, love it, love it, and so will your friends.

Thank you for sharing it!

Hi Chris,

I was wondering what the graham crackers measured after crushing them. The box that I bought was smaller than the graham cracker boxes in the past. It seemed to me that the graham crackers were a bit smaller. I measured out approximately 3 tablespoons of the graham crackers. Does this seem right for you? I'm making the dessert in four 7ounce ramekins. Thank you.

If 50 stars was a choice, that is what I would choose. This is so easy, yet such an elegant dessert. I switched it up a little and used ginger snaps instead of graham crackers just because I had them. This dessert is out of this world good!

Thank you for the recipe. It will definitely be a go to.

All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake on the centre shelf of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back.

Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).

While the cakes are cooking you can make the lemon curd: place the grated lemon zest and sugar in a bowl, whisk the lemon juice together with the eggs, and pour this over the sugar. Next add the butter cut into small pieces, and place the bowl over a pan of barely simmering water (making sure the bowl does not touch the water). Whisk every now and then until thickened, which should take about 20 minutes.

After it has a chance to cool for a few minutes, transfer the curd to a medium-sized bowl and press plastic wrap directly against the surface to prevent a skin from forming. Place in the refrigerator to chill.

You can freeze the curd in an airtight container or, to save space, use a resealable freezer bag, pressing out as much air as possible while sealing. I try to use up freezer items within 6 months to avoid that unpleasant freezer taste, but you can realistically store it for up to one year. Thaw in the refrigerator.

And you know me, I love a crunch in my cakes. I originally thought about doing a pretzel crust, but the more I thought about it, a lemon pretzel crunch filling (inspired by Milk Bar) just felt right.

Remember, each recipe is a little different, so bake times will vary. The best way to know your cake is done is to insert a toothpick in the center of the cake. When you take that toothpick out, it should have a few moist crumbs on it.

I made this cake for a baby shower. It was an absolute hit! The cake was moist. The flavours worked beautifully together to create a cake that was just sweet enough. It was a very labour-intensive undertaking, but worth every minute. Thank you ?

Hi Courtney,

Approx how many servings would you get for this cake. If I left the lemon curd off the top and I reinforce the bottoms, could I stack an additional smaller layer on top? Thanks so much.

And if you are facing the dilemma of what to do with egg whites if you are only wanting to make lemon curd, you can always add them to omelettes, or you can even use whole eggs in this recipe without any other alterations if you are adamant about not wasting egg whites.

Lemon curd is a simple fruit spread made with fresh lemon zest and juice, granulated sugar, egg yolks, water, and butter. It can be cooked right in a pot on the stovetop, although my preferred method is in a double boiler so as not to risk scrambling the egg yolks over direct heat. Once thickened from the gentle heat of the double boiler, which you can mimic with just a heat-safe glass bowl set over a pot of simmering water, the lemon curd is cooled completely before serving.

There are so many ways to use a batch of lemon curd that you might be surprised how often you find yourself whipping up a batch after this. Think of lemon curd like jam. Almost any recipe that calls for jam or mashed berries on top or in the middle will work well with lemon curd instead!

I recommend the double boiler approach because it is more foolproof than cooking the lemon curd directly over heat on the stove. Although if you want to skip the double boiler and just make this recipe in a pot on the stovetop, you absolutely can. Just be extra careful of the heat to not overcook the egg yolks because nobody likes bits of scrambled eggs in their lemon curd. Just to be safe, you might want to strain the mixture through a fine mesh strainer after cooking this way.

Regardless of the approach you decide on, you will heat while whisking almost constantly for about 10 minutes until the mixture has thickened enough to coat the back of a spoon. Literally stick a spoon down in the lemon curd, then run your finger down the back of the spoon. A noticeable line will be visible, letting you know it is cooked enough. You can also use a thermometer to make sure the temperature of the curd reaches between 160 and 170 degrees F.

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