Lemon curd or lemon butter, (also known as lemon cheese) is a traditional British sandwich spread and dessert topping. The fundamental ingredients are beaten egg yolks (sometimes whole eggs), sugar, butter, lemon juice and lemon zest which are cooked until thick and then cooled to form a soft, stunning yellow, smooth and intensely flavoured spread. Home made lemon curd has traditionally been served on scones, toast, muffins, biscuits, bread or scones and as a tangy filling for small pastries, cakes and tarts. It is also used as a flavouring for yoghurts and various desserts or yoghurt. The popular lemon-meringue pie is made with lemon curd, topped with meringue.
Lemon curd and lemon butter is different from custard. Lemon curd contains more of lemon juice and zest, butter that provides a much more intense and sharper lemon flavor. Lemon filling and custard, both contain little or no butter, and flour or cornstarch is used for thickening.
Oranges and limes are also used to make similar citrus curds.
The lemon butter used as a sauce for cooking fish is quite different and includes vegetable stock and has no sugar or eggs. A recipe for lemon butter fish sauce is included in this article.
Lemon curd like so many things is a thousand times better when made at home. You will need a high quality grater to remove only the outer layer of zest, which is not bitter like the inner layers. The zest needs to be very finely grated. Select ripe lemons that are soft enough to dent with your thumb, and warm them before extracting the juice. A firm rolling about on the table with the palm of your hand also helps to release the juice.
Lemon Butter/ Curd Recipe (1)
3/4 cup sugar
2 teaspoons finely grated lemon zest
1/2 cup lemon juice
125 g (4.5 oz) butter, sliced into small squares
Lemon Butter/ Curd Recipe (2)
zest and juice of 4 lemons
100 g ( 2 oz) butter
200 g (7 oz) sugar
3 eggs and 1 egg yolk
Lemon Tart Recipe
185g Marie, Nice or other sweet biscuits, processed to fine crumbs
90g butter, melted
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pure icing sugar, to serve
1 cup caster sugar
125 g butter sliced into small squares
for the base
for the lemon curd:
1/2 cup butter
1 teaspoon salt
1 lemon, juiced
3 cloves garlic, rinsed
2 tablespoons lemon pepper
1/2 teaspoon dried parsley
1 teaspoon ground black pepper
6 medium size fish fillets (firm flesh fish such as cod or salmon)
Preheat the oven to 350 degrees F (175 degrees C). Melt the butter in a medium saucepan over medium heat. Mix in salt, pepper, lemon juice, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened. Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil and bake for 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
1/3 cup of Lemon Juice
1/4 Cup of Vegetable Stock (or hot water)
4 tablespoons of Butter
Using a heavy sauce pan gently simmer the lemon juice until it has reduced to about 1 tablespoon. Remove from heat and stir in 2 Tablespoons of Butter until fully melted and combined. Return to low heat and add stock and remaining butter and let come to simmer. Now ready to pour over fish. This will be enough for 2-3 pieces of Fish. This is perfect for any white fish.