Tartine Bakery's Lemon Cream
Yeah, that'll work.
Lemons!
Juice those lemons.
Our Associate Editor Kristy Mucci is filling in as hand model -- doesn't she have pretty hands?
She stacks her eggshells like this. We're not sure why.
Go eggs go! That's 3 wholes + 1 yolk.
There's that lemon juice again.
And some sugar, from the heavens.
Once it's all whisked together, it'll be thin and yellow -- but not for long.
Rig up a bowl over simmering water (or just go rogue and cook directly over very low heat, but be ready to strain out any bits of cooked egg through a fine mesh strainer).
If you don't have a trustworthy thermometer, you can just watch for the mixture to turn opaque and thick enough to leave a lingering trail with the whisk.
Transfer to a blender (or use an immersion blender right in the bowl it cooked in).
Drop a cup of butter in tablespoon by tablespoon, running the blender after each pat. It will make fun noises. Suck! Glurgle!
Cold butter cools the warm lemon curd and emulsifies into a thick pudding as you blend.
Done!
Ready to eat. Or to stick in the fridge -- it will stay soft and spreadable (or spoonable) for days.
What could you spread it in? How about: a little something like this.
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Author Notes: This recipe takes the traditional lemon curd process and reverses it, not only saving time, but producing something better, smoother, and lighter in the end. Meet your new tart filling, scone spread, and trifle layer -- and the best lemon pudding you'll ever taste. Adapted very slightly from Tartine by Elisabeth Prueitt and Chad Robertson (Chronicle, 2006) - Genius Recipes
Makes about 2 1/2 cups
- 1/2 cup + 2 tablespoons lemon juice (Meyer or regular)
- 3 large eggs
- 1 large egg yolk
- 3/4 cups sugar
- 1 pinch salt
- 1 cup unsalted butter
- Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.
- Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don't have or trust your thermometer, don't worry. It should thicken to the point that your whisk leaves a trail through the curd.
- Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.
- Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
- You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.
- This recipe is a Community Pick!
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3 months ago Thesebmama
Topped this with sweetened creme fraiche + garnished with peppermint and violets from the garden. To die for. So good!
3 months ago J.B.
CR:
Ordinary supermarket butter contains (4 sticks). One (1) stick weighs 1/2 cup, (113 grams), (8) Tablespoons; so for the recipe as it is written, use (2) STICKS to equal ONE (1) CUP. The metric measurement in volume is 229.5 grams. Good luck!
3 months ago ChezRocio
What is the weight measurement for 1 cup of butter? Thanks.
4 months ago Skinny bitches
Does anyone happen to know what size pie crust/ shell can fit this 2 1/2 cups of luscious, lemony filling?
6 months ago debplusthree
This is the most delicious, addictive, silky & lemony concoction ever... On a piece of homemade Tartine bread? Oh my. Thank you!
12 months ago Megan Glor
Oh my! Amazing. I cut the butter to half, not so much because I am anti-fat, but because I am not a huge butter fan, and it is absolutely amazing and wonderful. I used regular lemons, and it's great. Can't wait to try meyer. I am serving with ginger snaps at a graduation party later today!
about 1 year ago Melissa Wood
Absolute lemony perfection. I wish it weren't so good--I could happily eat the entire batch!
about 1 year ago Melissa Wood
Absolute lemony perfection. I wish it weren't so good--I could happily eat the entire batch!
about 1 year ago elliec
I made this for an Easter pie with a crumb crust made of Trader Joe's triple ginger snaps. So, so good. I will be making this cream often and dreaming about it when I'm not.
about 1 year ago Kitchen Butterfly
Made this with a combination of lemon and orange juice - no Meyer lemons in Nigeria! Love it.....the ease and smoothness of the finished curd is wonderful
about 1 year ago J.B.
Attention Emma Quick - Oh yum! My version was constructed using an abundance of limes. The recipe used 4-1/2 limes. No pie for us; poured the custard into small custard cups right from the blender, and into the fridge, for serving with either strawberries or creme fraiche! Photo to come...
about 1 year ago Helenegordon
This was perfect in a graham cracker pie shell--big hit at neighborhood party last weekend.
about 1 year ago Literary Equivalent
Oh, this is a dream of a recipe - easy, subtle, beautiful.
about 1 year ago thehulk
that was SO easy! unfortunately (for my waistline), i can't find the right size jar so i'm just eating it directly from the blender while i look around. thank you for this great recipe!
about 1 year ago ejm
oh boy - just made this and about to make the tart shell - hope the curd lasts long enough to make it into the tart - soooooo gooooood. Thanks for searching these great recipes out, I really look forward to making every one of them and am never disappointed!
about 1 year ago soupandsong
A few friends and I made this recipe together over the weekend, and it lives up to its genius accolade! Love love love it!!
about 1 year ago Emma Quick
What about using another type of citrus fruit?
about 1 year ago fitsxarts
this is outstanding. regular curd doesn't even come close. thank you!
about 1 year ago marieeve
OMG! I had a bunch of meyer lemons left over and was looking for a way to use them up nicely...well, this is it! I just made this planning to serve it up as a pudding toped with a white chocolate cream. But after tasting this curd, I'm thinking forget the cream, this in itself is all a girl needs to finish Sunday dinner. I want to drink it! Thank you for sharing this simple yet delciously addictive recipe.