This flavorful, tangy lemon curd is adapted from a recipe in Gourmet magazine. It’s a snap to prepare. I dub this topping “nectar of the gods,” and it’s best applied to lemon or vanilla cupcakes.
Yield: About 1 1/3 cups (325 mL), enough to fill 16 or more cupcakes
½ cup (125 ml) superfine sugar
1 tsp (5 ml) cornstarch
2 tsp (10 ml) finely grated lemon zest
½ cup (125 ml) freshly squeezed lemon juice
4 egg yolks
6 tbsp (90 ml) unsalted butter, chilled and cut into pieces
1. In a heavy saucepan, whisk together sugar and cornstarch. Whisk in lemon zest and juice and egg yolks until well combined. Whisk in butter and cook over medium-low heat, whisking constantly, for 6 minutes or until lemon mixture is thick enough to hold marks of whisk.
2. Transfer lemon curd to a bowl, placing plastic wrap directly on surface. Refrigerate for 1 hour or until cold.
Variation: Substitute lime zest and lime juice for the lemon zest and lemon juice.
Make sure that the egg yolks are at room temperature to help prevent the lemon curd from curdling. The lemon curd can be covered and refrigerated for up to 1 week. If your lemon curd does curdle slightly, strain the warm curd into a bowl and let cool. Proceed with recipe.