Tasty Tools: Lemon & Key Lime Curd
I just found out in January that I love lemon curd. Who knew!?! I had never eaten it let alone made it prior to the DB Lemon Meringue Pie. When Joelen announced her new blogging event, Tasty Tools, I instantly thought of lemon curd. This event encourages you to use the specified tool to create anything you want. Then when the round-up occurs, you can learn some new recipes to make using your various kitchen tools. Very creative event Joelen! The inaugural tool is the microplane/zester.
I love my microplane. Right now the only things I really use it for is to zest citrus fruit. I can’t wait to see the round-up to learn all the creative things that other food bloggers do with their microplanes.
I decided to make lemon curd again, but I didn’t want to cheat the event by just recreating a recipe I’ve already tried. So I decided to try a new recipe. I also decided to make lemon curd and key lime curd this time around. I made a 1/2 batch of lemon curd and a 1/4 batch of the key lime curd.
I used this calculator to get my grams to cups conversion.
Lemon Curd – from Cherrapeño – originally from Delia Smith
grated zest and juice 4 large juicy lemons
4 large eggs
12 oz (350 g or 1 3/4 cup) golden caster sugar
8 oz (225 g or 16 Tbsp) unsalted butter, at room temperature, cut into small lumps
1 level dessertspoon (2 tsp) cornflour
Begin by lightly whisking the eggs in a medium-sized saucepan, then add the rest of the ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens – about 7-8 minutes. Next, lower the heat to its minimum setting and let the curd gently simmer for a further minute, continuing to whisk. After that, remove it from the heat.
Now pour the lemon curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs, seal while it is still hot and label when it is cold. It will keep for several weeks, but it must be stored in a cool place.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.
http://www.simplysweeter.blogspot.com
Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?
KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.
strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh
I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.
Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.
This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂
Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :
http://www.brisbanebaker.blogspot.com
These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂
Sues
cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
http://cuppycakebakes.blogspot.com
I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?
Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.
I love reading tһrough an article that can mɑke people tһink.
Also, mɑny tһanks for permitting me tto comment!
Have a l᧐oк at my page: ecommerce wordpress