Lemon Curd Question
I usually make my lemon curd with 3 eggs, using both the white and the yolk, and have always enjoyed the end product. However, my sister was over this week and balked at the use of the whites, claiming she doubles the amount of eggs and uses yolks only. I'm making a lot of lemon curd based recipes this holiday, and was wondering of this would make a huge difference in taste, texture etc....
I'm with you, using the entire egg when I make my lemon curd, although this probably makes us both heretics and part of the Unclean. <G>
I haven't noticed any texture issues and none of my guests have ever seemed to mind either. Make it the way you prefer since you already know you'll be making a lot this holiday season. (Or turn the batch duties over to your sister and let her fuss over this nonissue. That's always worked in Clan Ranger when my SIL pulls some shenanigan like this. <EG>)
BTW: What's your favorite recipe for lemon curd?
re: The Ranger
OH NO! this post reminded me i have 16 egg yolks in tupperware hiding in the bottom of the frige from an angel food I made two weeks ago. I should have made lemon curd. I guess it's too late now, and they will become cat food.
I have always used yolk only, but am happy to try anything that reduces the fat content. thanks.
I agree about the fat content, if I remember correctly, that's why I started using this recipe in the first place (although it seems silly since I generally use the curd to stuff cakes and cookies!)
I will make a batch each way this weekend and see what the difference (if any) is. Hopefully I can stick with the egg-white included version (this lets me eat an extra cookie, guilt free!)
I generally do a curd with both whole eggs and additional yolks, something like 2:1. It comes out thick and smooth, if I take it off the stove in time and cool it promply!
I just absolutely swear by Pierre Herme's lemon cream. It is a traditional lemon curd prepared in a revolutionary way. It is SO good!! It is listed in his desserts book by Dorie Greenspan. It is also in Dorie Greenspan's new book Baking From My Home To Yours.
If it isn't broken why fix it?
But if you are just curious...yolks add richness to the lemon curd. Also the fat in the yolks makes the cooking of the curd a little more fool proof. The yolks contain the lethicin, which helps the fats and the liquids emulsify, the protein in the whites make the curd set up faster. Therefore the cooking of the concoction needs to be closly watched if there are whites in there.
here is an old English (1800's) family recipe passed on to me by my Aunt Nellie:
1 1/4 c sugar
butter the size of 1/2 an egg
juice and rind [zest?] of 2 lemons
Beat together well and cook in a double boiler until thick (20 minutes or so). Store in refrigerator.
I too am in the only yolk camp. My curd is rich and creamy. I would never think of using the whites.
Besides, I only make curd when I make LMP and I need the whites for the meringue.
Just curious. If you use 3 whole eggs instead of 6 whites, what does the colour come out to look like?? The vast majority of the colour is from the egg yolks.
Huumm - I always use Dede Wilson's recipe: with 6 eggs and 2 additional yolks. The color is a nice bright intense yellow.
I've made it both ways and think the yolk only version is far superior. The one with whole eggs is a lighter, less rich color and the taste and texture aren't as good.