Let me start off by saying first and foremost that making the lemon curd by hand was SO not worth the time and effort! I took the recipe from Julie Hasson’s 125 Cupcake Recipes and it said it would thicken up in 6 minutes… TRY 20! And it still wasn’t getting the “whisk marks” the recipe referenced.
I also let it sit in the fridge for an hour and the bowl was cool to the touch, but it was not by any means thick. I was getting impatient and just decided to go for it. It was around 7 by then and I was tired of this damn lemon curd! Bad idea. It was too thin and as I pushed it through the piping tube it was gushing through the top, not just out the tip, but out the sides as well.
Guess maybe I should include the lemon curd recipe…
1/2 cup superfine sugar
1 tsp. cornstarch
2 tsp. finally grated lemon zest
1/2 cup freshly squeezed lemon juice
4 egg yolks
6 tbs. unsalted butter, chilled and cut into pieces
In a heavy saucepan, whisk together sugar and cornstarch. Whisk in lemon zest and juice and egg yolks until well combined. Whisk in butter and cook over medium-low heat, whisking constantly, for 6 minutes or until lemon mixture is thick enough to hold marks of whisk.
Transfer lemon curd to a bowl, placing plastic wrap directly on surface. Refrigerate for 1 hour or until cold.