Lemon & Ginger Curd
The curd, one of the most delicious items invented in pastry. It is a popular item often seen on a cover magazine all across the world. Why? Because it is simply delicious. The curd is easy to make and it will take your sweet or desserts to another level. Often make out of butter and citrus fruits it helps pastry chef to balance a dessert that is to sweet and cut the sweetness through acidity. Being from France I was not expose to a “curd”. It is not something that French pastry chef often used in cakes. Since I leave in Australia I came to learn about this beautiful filling and use it now for my latest creation the “Pavlobuche”. More so, for my pie “Lemon and ginger meringue pie”.
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
    Making the lemon & ginger Curd
  • 2 Whole eggs
  • 4 Egg yolks
  • 200 g Sugar (caster)
  • 125 ml Lemon juice (3-4 lemon)
  • 150 g Butter unsalted
  • 1 Lemon rind
  • 10 g ginger
Instructions
  1. Gather your ingredients.. use a good scale. You can freeze the egg whites for later use.
  2. Peel your ginger and get the rind of one lemon.
  3. Here I am using a small grater. You can also use a microplane.
  4. Cut your lemons in halves.
  5. Extract the juice. Depending if the size of the lemons you may need to use 2 to 4 lemons
  6. Chopped finely the ginger.
  7. Pressing the blade against the ginger will make it like a Puree.
  8. Grab your saucepan
  9. Add the lemon juice and sugar.
  10. Add the lemon rind and ginger puree
  11. Add the egg yolks
  12. Add the whole eggs
  13. Mix everything together.
  14. Mix very well for 1 minute
  15. Take the sauce pan to a low heat. and whisk gently continuously until the sugar is totally dissolved.
  16. after 3 minutes, add some butter and mix as it is melting.
  17. Add more butter and keep mixing.
  18. Add the remaining butter and keep whisking
  19. As the temperature raise the mixture should start to thicken. Keep whisking.
  20. As soon as you see a bubble motion on the side of the sauce pan (it should take no more than 5 minutes) just stop cooking. Your curd is ready.
  21. Transfer the curd in a clean bowl.
  22. Place the curd in the fridge until it is cold
  23. Voila your curd is ready. You can keep it in the fridge for up to 5 days. You can also keep it in the freezer for up to 3 months in an air tight container.. Enjoy that zingy bity Curd .. i ll use it for cake but also for my Lemon & ginger meringue Pie
Recipe Notes

You can use it for cake such as roulade, layered cake  but also for my Lemon & ginger meringue Pie. You can change the Lemon to lime too