Posted by: A Part of the Solution | June 28, 2010

Lemon Ginger Curd

Not that lemon curd in and of itself isn’t absolutely delicious, because it is. Not that it’s not tangy enough to cut through the richness of the many varieties of pastry with which it is often paired, because it is. Not that it isn’t luxe enough to dress up the plainest piece of toast, because it does. But lemon ginger curd is just a little bit more of a ‘muchness’.

Of course, I used a short measure of sugar, and a full measure of egg yolks only (whole eggs have a tendency to get stringy in the sauce, no matter how carefully stirred or how controlled the heat). I used the microplane to grate the ginger: it’s sharp enough that I’m less likely to grate my fingers in the process. If you’re confident about double-boiler activities, a metal bowl is fine over the top of the saucepan. If you’re not, use a sturdy ceramic bowl instead–it transmits the heat more gently. I used a fine mesh strainer to get any stray egg solids and all of the zest out afterwards–I don’t care for grit in my curd.

Lemon Ginger Curd

2 lemons, zest of one, juice of both

1 3″ piece of ginger, grated and squeezed to collect the juice (discard the pulp)

3/4 – 1 cup sugar

pinch of salt

1 stick (8 TBSP) unsalted butter (if you only have salted, leave out the pinch of salt)

4 egg yolks

A larger bowl, lined with ice cubes, ready in the freezer

Let water come to a boil in a small saucepan, reduce just below a simmer and place a bowl which fits the top of the saucepan and part of which sits below the rim, but above the (now) barely simmering water. In this bowl, put all ingredients except the egg yolks. Let the butter melt fully and the ingredients become very warm to the touch. Meanwhile, beat the egg yolks well together until they thicken slightly in texture and lighten slightly in color.

A drop or two at a time, beat the warm liquid into the egg yolks. Keep this up, and eventually increase the drops to a thin stream–always beating. Continue beating and add the rest of the liquid. Return to the double-boiler bowl, place over the barely simmering water and stir gently, but thoroughly until it thickens and coats the spoon with which you’re stirring. This takes about ten minutes.

Now place the double-boiler bowl in the larger bowl lined with ice cubes, and keep stirring. You don’t want to end up with scrambled eggs after all that work! Once the curd is cool, and visibly more thick, you can store it, tightly covered, in the fridge for about five days–and up to a week. Like it’s going to last that long…



  1. I beg you. Please, please, pretty please with sweetened mascarpone on the side, can you make this while we’re there?

    • I have some in the fridge right now, but I’ll make more whilst you’re in the house, and even show you how in person!

  2. Drool, drool, drool, drool…

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