This fruit curd is made from fresh strawberries, it's easy to make and so delicious, great on cookies, cakes, scones, and more.
Pour moi, le gout était parfait !
apple curd, crème de fruits, pommes, citrons, sucre
Lekkere zoette frambozen curd met een zuur randje. Lekker als taart vulling, door de yoghurt of om gewoon zo te eten!
These delicious Easter Lemon Pavlovas are the perfect treat to add a festive twist to your holiday celebrations. The light and airy meringue provides the perfect texture for the tangy lemon curd filling.
Deze heerlijke sinaasappel curd is zo gemaakt en perfect om te gebruiken in verschillende soorten desserts.
Fresh Fruit Tart with Mango Curd Filling, Pie crust recipe, tart crust recipe, mango curd recipe, fruit curd,Mango Mousseline
This luscious curd is absolutely dreamy! For me it is a nostalgic treat, both childlike and sophisticated at the same time. It reminds me of a trip I took when I was young. My mother and I visited her friend in Woodstock, NY. His girlfriend served us a gingerbread cake topped with lemon curd. The spicy cake paired with the bright citrus tang is a pairing deep in my memory.
This is the best lemon curd cake! It's extra moist with lots of lemon flavor, a lemon curd filling and topped with luscious lemon cream cheese frosting.
The end of summer is upon us but sweetening the blow is the almighty Bake off returning to our screens. I have to admit the last series left me disappointed, what with questionable decisions and un…
This recipe came about because I found fresh yuzu in my local fruit market and I needed something to make with them! I had never seen fresh yuzu before, so I couldn’t pass up the opportunity to buy some. Considering I only bought two (they were quite expensive!), this curd turned out to b
Smooth, rich blueberry cardamom curd, bursting with blueberry and cardamom flavor. Perfect for scones, muffins, cakes, tarts, or just eating right off a spoon.
Creamy, delicious eggless lemon curd that tastes just as good a traditional lemon curd, if not better!
Fresh homemade banana curd is one of the best desserts a banana lover can try!
Tart, sweet and creamy, this fragrant curd is my current food obsession.
This is a fool-proof Mango Curd Recipe that is easy to make, absolutely delicious! It is tangy, sweet, and thick, you can use it to fill cakes, cupcakes, cookies, or the center of macarons.
Brought back 6 yuzu from my vacation to Kyoto last month (gotta blog about the trip soon!), and I've been deliberating on how to utilise it fully because this fruit is so precious, well at least to me. This time, I only bought 6, partly because it was early part of the journey, and partly because I was distracted by the white strawberry (equally precious). After Kyoto, I proceeded to Osaka but couldn't find nice looking yuzu and at reasonable prices anymore. Really wanted to kick myself for not getting at least a dozen back in Kyoto. Oh well... In order to preserve the yuzu as long as possible, I decided to use 4 of them to make marmalade using my previous recipe. I guess with marmalade, I could have more choices subsequently, like eating it as jam with bread, drinking it as yujacha, and making cakes with it (I thinking about Yuzu Butter Cake!). And then, the remaining 2. Both sat in the box they came with for sometime; every other day I would open the box, take them out and sniff them (sounds like I'm high on drugs or something?), put them back and procrastinate some more. When black spots started to appear, I knew I couldn't delay anymore. Should I just bake a chiffon cake? No, no, I should do something different! Finally, decided on Yuzu Curd, and from there, many possibilities once again, like Yuzu Curd Meringue Cupcake, Yuzu Tart etc etc. Here were the precious 6. They were the best of the lot among the shops I saw in Kyoto and Osaka. At 250 yen per piece, not exactly the cheapest (I've bought 3 for 200 yen before) but for the size and plumpness, I think totally worth it. As I zest these 2 babies and squeeze them for juice, I literally shed a tear! My precious! It's over. Gone. *sigh* never mind me, I'm just be emo, over 2 yuzu. 2 yuzu fruit only yielded a heap tbsp of zest, but it's ok because the aroma was so intense. And juice was merely 3.5 tbsp. Actually making curd is quite simple, only required juice, zest, caster sugar, full eggs and additional egg yolks and unsalted butter. This recipe can be used for lemon curd as well. I rubbed the yuzu zest into the caster sugar to let the zest infused into the sugar. Instead of cooking over direct heat, I prefer to cook the curd using bain marie method i.e. set a heat-proof bowl over a pot with simmering water. Add the eggs, egg yolks and yuzu zest sugar into the bowl, whisk to combine. Once sugar is dissolved, stir in the yuzu juice. Keep stirring using a spatula, the curd will start to thicken, will take 8-10 mins. Once consistency is like greek yogurt, remove from heat. Strain the curd through a sieve to ensure smooth consistency. Finally, once the curd is cooled to lukewarm, beat with k-beater on medium low heat, and add softened unsalted butter gradually. The yuzu curd is ready once all the butter is combined. Curd will be smooth and velvety. Let the curd cool to room temperature, store in airtight container in the fridge for up to a week. Homemade Yuzu Curd (Yield 300ml) Ingredients Zest from 2 yuzu (about 1 heap tbsp) Juice from 2 yuzu (about 3.5 tbsp) 100g caster sugar 2 large eggs 3 large egg yolks 75g unsalted butter Steps Zest the yuzu using a microplane, add the zest into a heat-proof bowl, set aside. Add caster sugar into the bowl, rub the zest into the sugar with fingers, until sugar is tinted pale yellow and well-mixed with the zest. Set aside for infusion. Prepare a pot with water and bring to boil. Once water boils, turn heat down to a simmer. Add eggs and egg yolks into the yuzu zest sugar, place the bowl over the simmering pot of water. Whisk the mixture continuously until sugar is dissolved. Pour yuzu juice into the bowl gradually, whisking continuously to blend. Switch to a spatula, keep stirring until mixture starts to thicken. Once curd thickens to consistency of greek yogurt (about 8-10 mins), remove from heat. Strain the curd through a sieve into a mixing bowl. This is to ensure smooth consistency. Once the the curd is cooled to lukewarm, beat using k-beater on medium low heat, and add softened unsalted butter gradually. The yuzu curd is ready once all the butter is combined. Curd will be smooth and velvety. Let the curd cool to room temperature, store in airtight container in the fridge for up to a week. So in replacement of 6 yuzu, I have Yuzu Marmalade and Yuzu Curd. Come to think of it, I'm prolonging their life right? But they are not the same..... Anyways, hope to bake some yummy cakes/pastries with them in the near future. Or if I'm lazy I'll just eat them as they are. Stay tuned!
Ingredients:1 cup granulated sugar4 tablespoons water1/2 cup cream2 teaspoons pure vanilla extract1/2 teaspoon sea salt flakes, plus
Curd cake with caramelised apples SERVES 8–10 200g unsalted butter, softened 200g apples, cored and sliced 1 tbsp brown sugar 200g golden caster sugar 3 eggs, separated 1 tsp vanilla extract 500g r…
How to make easy passion fruit (granadilla curd) that is perfect served on yogurt, drizzled on cakes, or sandwiched between biscuits.
Learn how to make homemade lemon curd with just 5 ingredients!
This easy Mascarpone Puff Pastry is filled with mascarpone frosting and lemon curd, then topped with berries. A note-perfect combination of tart and sweet, this puff pastry is the perfect way to satisfy your cravings!
These no knead lemon rolls are soft, fluffy, filled with tangy gooey lemon curd and topped with a creamy sour cream frosting. They're the perfect easy and tangy cinnamon rolls to make for breakfast and brunch. Plus, you don't need a stand mixer to make them since they involve no kneading! You can use homemade lemon curd for the filling, or store bought for a shortcut. The sour cream frosting is super fluffy, a little tangy, and makes the perfect topping. I swirled some lemon curd in with the frosting for even more lemony tang.
This bright purple Blueberry Curd is an instant crowd pleaser. Serve it with anything and everything breakfast related, or use it to elevate desserts.
A lemon sponge cake dotted with tender pink pieces of rhubarb and topped with decadent cream frosting
This is a fool-proof Mango Curd Recipe that is easy to make, absolutely delicious! It is tangy, sweet, and thick, you can use it to fill cakes, cupcakes, cookies, or the center of macarons.
When in France... you eat crepes right? Well spending 5 weeks in Nice resulted in crepe craziness... and a lemon curd crepe cake?! Here's our recipe...
