Lemon Curd Bar

Lemon desserts are a novel treat for me. I’m beginning to develop a palate for them. The zest imparts a ton of bright, floral flavour. The juice is a flavourful acid that can be used to react with baking soda.

I made lemon curd and filled small tarts. These are are delectable.

Curds and Custards

I’m not sure the difference between a curd and custard. The term curd comes from curdling of diary when an acid is introduced, such as when making cheese. I think custards are a subset of curds, where it’s a thickened mixture of milk/cream and eggs. And when we talk about curds, specifically fruit curds, we’re talking about the thickening of eggs and acidic fruits.

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Lemon Curd Bar:

This recipe is adapted from Serious Eats but using the lemon curd recipe from Joy of Baking.

Tart

Recipe - Tart

Ingredient	Ratio	Single serving for 6” pie plate (g)
Flour	100%	30
Sugar	50%	15
Butter	100%	30
Salt	1%	Pinch

• Add lemon zest for extra flavour
• Use powdered sugar, preferably, for more even incorporation

Technique - Tart

1. Combine everythign into a processor and blend. Texture shoudl resemble coarse sand.
2. Press into pan, forming thin layer.
3. Bake at 350 F (175 C) for 30 minutes. Tart should be pale golden.
4. Tart can be used immediately.

Curd

Recipe - Curd

Ingredient	Single serving for 6” pie plate
Eggs	1 egg
Sugar	50 g
Lemon juice	30 g (~ 1 lemon)
Butter	20 g

• Add zest from 1/3 of the lemons used.
• Dice butter for easier mixing

Technique - Curd

1. Put eggs, sugar, and lemon juice into a bowl, over a double boiler.
2. Whisk while heating.
3. Curd is done at 160 F/70 C (coats back of a spoon). Remove from heat.
4. Whisk in butter.
5. Mix in zest.
6. Use curd as ingredient while hot, otherwise let cool before consuming.