Tartine Bakery's Lemon Cream
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.
Yeah, that'll work.
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
Prep time: 15 min
Cook time: 15 min
-
1/2
cup plus 2 tablespoons lemon juice (Meyer or regular)
-
3
large eggs
-
1
large egg yolk
-
3/4
cup 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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Can you please tell me what size pie pan would fit the 2 1/2 c recipe. I plan to make this for Passover using an almond meal crust. Also can I freeze this? Please kindly address my 2 questions ASAP since the holiday is fast approaching. This sounds so unbelievably delicious! Thank you!
wow, that was fast and so easy! put a little lime juice in there, I like the extra kick, also was minus 5 tablespoons of sweet butter so used salted and forgo the salt addition. it's beautiful
This is such a great recipe. We make it often, and several batches at a time, then freeze it in small servings. Only takes a few minutes to thaw out. Thank you!
I make a lot of Royal Icing and Gumpaste , so lots of yolks always available. Can I sub all of the whole eggs with yolk ? Should I reduce the butter ? Two Yolks = One Whole Egg ?
I'd be interested in the answer to this, too. I always have a ton of yolks leftover from egg-white omelets.
Yikes - 3 years have gone by since I last posted on this subject. Each year I fashion another version of this recipe. I have the choice of using Meyer or Lisbon lemons. This year my Meyer lemons are on the wane, so to assusage that upcoming loss, I put together the Cream recipe again. Last year, I added 1 teaspoon of Neilsen & Massey Vanilla paste as an after-thought. I did it again this year. It was a nice addition, as vanilla, and lemons are some of my favorite flavors. Still Yummy!
I used passion fruit (lilikoi) to make this curd. It came out beautifully! I love was short on butter so improvised with half butter half coconut oil, and worked very well. I also reduced overall sugar since passion fruit is already a little sweeter than Meyer lemons.
has anyone ever tried to freeze this in a prebaked tart shell? Would it thaw out in tact?
Like J.B. I made a lime version with 3 (extremely juicy) limes. It only took half an hour to come together, which I consider to be pretty much instant! I served with mascarpone cream and almond cinnamon thins. Limey and delicious.
Has anyone tried adding lavender to this??
YES and it's fantastic!
The first time I tried this, I was very tired and accidentally did 3 yolks and 1 whole egg - did NOT work. I tried it again today, though, and it was absolutely worth making twice. SOOOOO GOOD.
Very happy with the result. I lightened it with 3/4 cup of heavy cream whipped to soft peak and used as filling for cream puffs.
Yum! What a great idea! I am so doing it ~ thanks for the idea!
Is this recipe safe for me to preserve in a jar?
Kristen is the Creative Director of Food52
With all the butter, unfortunately I don't think it would be safe.
i'd love to be able to give this away as a gift and make sure it could last in people's fridges for longer than five days... also need to be able to make batches before christmas, in that case, and store it until it's time to give it away. any suggestions for doing that?
i just tested it tonight, it tastes INCREDIBLE.
I found that I liked it ALOT better w/out the butter...
This technique is in an old Pierre Hermes pastry cookbook, (with Dorie Greenspan); you can also make orange, lime, or grapefruit curd using this method. Chef Hermes also gives the recipe for a killer crust in which to cradle the velvety curd mixture.
Topped this with sweetened creme fraiche + garnished with peppermint and violets from the garden. To die for. So good!
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!
What is the weight measurement for 1 cup of butter? Thanks.
Does anyone happen to know what size pie crust/ shell can fit this 2 1/2 cups of luscious, lemony filling?
This is the most delicious, addictive, silky & lemony concoction ever... On a piece of homemade Tartine bread? Oh my. Thank you!
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!
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