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Lemon ginger curd

I made this lemon ginger curd for berry tart filling, I love the combination of ginger and ginger syrup in this homemade lemon ginger curd, I can't wait to use for the tart filling, maybe I will post them tomorrow :)
















Ingredients

2 lemons
1/2 cups sugar
1 stick unsalted butter, room temperature
2 extra-large eggs
1/4 cup lemon juice (2 to 3 lemons)

1 tablespoon ginger syrup
1 tablespoon grated fresh ginger
pinch of salt

1 tablespoon cornstarch





Directions


Grate the lemons zest make sure not to grate white pith.  and grate fresh ginger, 

Put the grated  lemons and grated ginger in a food processor fitted with the steel blade. Add the sugar and pulse until the zest  and ginger is very finely minced into the sugar.

Cream the butter and beat in the sugar lemon and ginger mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into medium saucepan and cook over low heat, in a small bowl add cornstarch with lemon ginger curd mixture stir quickly and put back into mixture and cook until thickened (about 10 minutes or so ) stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


Comments

  1. I am loving it too. The zesty and tangy lemony flavors are simply gorgeous. Actually I don't mind the curd by itself but am certainly looking forward to it, into a tart.

    ReplyDelete
  2. I love a good lemon curd, and with your creative addition of the ginger...I can hardly wait to see your berry tart that you will be making with it!

    ReplyDelete
  3. I could spoon this delicious curd on its own :D

    Cheers
    CCU

    ReplyDelete
  4. Love that you added ginger to lemon curd. I have always wanted to make it...you inspire me to try it out. :)

    ReplyDelete

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