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Limoncello Lemon Curd

Limoncello Lemon Curd
This Limoncello Lemon Curd is amazing. Rich, tangy and colorful. I made it especially for my Peggy Poschen Lemon Limoncello Layer Cake. The addition of Limoncello at the end gives the curd an extra lemon dimension.

This makes enough for one jar. Only a little is required for the cake. I used the rest to spread on toast and croissants.

Limoncello Lemon Curd

Limoncello Lemon Curd

Yield: 1 jar

Ingredients

4 lemons

6 egg yolks

1 cup sugar

6 tbs unsalted butter, cold

1/4 cup limoncello

Instructions

  1. In a small bowl grate 2 teaspoons of lemon zest and squeeze 1/2 cup of lemon juice through a sieve.
  2. In a double boiler whisk together the egg yolks and sugar until pale and thick. Stir in the zest and lemon juice.
  3. Continually whisk for 10-15 minutes until the mixture thickens and turns pale yellow.
  4. Remove from the heat and whisk in the butter 1 tablespoon at a time. Stir in the limoncello. Strain the mixture using a sieve and pour into a sterilized glass jar.
  5. Cover with plastic wrap and touch the surface to prevent a skin forming. Refrigerate and use once chilled.
http://www.americancupcakeabroad.com/other-desserts/limoncello-lemon-curd

adapted from Emeril Lagasse (makes 1 jar)

Limoncello Lemon Curd

Limoncello Lemon Curd

Limoncello Lemon Curd

Limoncello Lemon Curd

I got this plate for £1 at Brixton market! Bargain!

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6 Comments

  1. I’ve got some limoncello that needs using up and might have to make this cake and the curd! I used to work near Peggy Porschen’s shop/cafe and walked past it sometimes vowing to go in… then I changed jobs and work on the other side of London. It was wonderful though seeing such a sugary pink shop in the middle of London!

    • There is a sequal to the cupcake cafe coming out in October this year so I might do them both back to back or as a 2 for 1 then. I read it when it came out but I gave my copy away when I finished!

      I’m leaning towards her new Sweet Shop book for May.

  2. Limoncello is one of my favorites! I made a faux tiramisu with it and glaze over just thinking about it. I’m trying this curd this weekend for sure!

  3. I love lemon curd and this look amazing and delicious!!!! following you°

  4. I made lemon curd for the first time recently, adding limoncello sounds like an amazing idea!

  5. I love lemon curd and the additions of limoncello is genius. Your lemon curd looks so bright and yellow – yum!

Trackbacks/Pingbacks

  1. Peggy Porschen Limoncello Layer Cake | An American Cupcake in London - [...] Buttercream (I made double this amount) 80g unsalted butter, at room temperature 80g icing sugar, sifted pinch of salt …
  2. Citrus Swirl Marshmallows - An American Cupcake in London | An American Cupcake in London - [...] even efficient. I ended up with scrambled eggs and a messy microwave. Next time I’ll use the limoncello lemon …
  3. Orange Curd - American Cupcake Life - […] If orange isn’t your thing I made a batch of Limoncello Lemon Curd.  […]

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