This post is produced in partnership with Le Creuset Canada
Have you seen #lenouveaubleu – Le Creuset’s latest blue colour? It’s gorgeous isn’t it? I was pretty excited to receive a couple of these beautiful pieces to work with, especially the enamelled cast iron saucier..
Whether creating a homemade marinara using fresh tomatoes and basil, risotto or carefully monitoring a wine reduction for oven-roasted chicken, the enamelled cast iron saucier provides an optimal medium for saucemaking. With its precise and responsive temperature control properties, cast iron holds the steady low-to-medium heat required for many delicate sauces. The pan’s smoothly curved interior also makes stirring and cleaning easier than ever, with no tight corners to trap ingredients.
Now, I’ve used the Stainless Steel Saucier – Chef’s Pan a lot since I have had it – it really is perfect for making risotto because of the lack of corners – nothing gets stuck or left behind. This type of pan is also excellent for making curd – also because of the rounded interior – makes it so easy to gently whisk and not find a whole bunch of cooked custard on the bottom of the pan when you’re done (be honest that sometimes happens to you, doesn’t it?). The even heat of the pan is also key in recipes like curds and the Saucier delivers on this note as well.
A note about using your whisk in the enamelled pots – I’m always very careful (that’s the beauty of the nature of the surface – you don’t have to whisk or stir too vigorously) and I’ve never had an issue. That said, be careful and definitely don’t scrape the bottom with any implement. If you’re concerned, you can always use a silicone whisk…
Making this curd in the Saucier pan is a dream – nothing sticks and no ingredients are hidden in corners to get left behind to accidentally cook without you seeing or stirring!
Easy lemon curd
Easy no-fail lemon curd!
Ingredients
- 150 g (3/4 cup) granulated sugar
- zest from 2 lemons (approx 2 tablespoons)
- 4 large eggs, at room temperature
- 125 mL (1/2 cup) lemon juice, squeezed from the lemons
- 113 g (8 tablespoons/ 1 stick) unsalted butter, chilled and cut into cubes
Instructions
- Place the sugar and lemon zest in the Saucier pan and rub together until fragrant.
- Add the eggs and whisk gently until they are broken up and the sugar is mixed in.
- Add the lemon juice and whisk to combine, then place the pan over medium heat, whisking constantly until the mixture starts to thicken slighly. A rough guide is between 7 and 10 minutes, depending on your cooktop. Bubbles will slowly rise to the surface when this is ready to remove from the heat and if you have an instant read thermometer, it should read 180˚F.
- Remove from the heat and strain the mixture into a clean pan.
- Pour the mixture back into the Saucier and slowly whisk in the butter, a couple of cubes at a time, until fully incorporated. The mixture will be smooth and silky and looser than you think it will be. Don't worry - it will set up in the fridge.
- Allow to come to room temperature, then cover the curd with plastic wrap (touching the surface so a skin doesn't form) and refrigerate until ready to use.
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And what to do with the lemon curd (apart from eat it right out of the pan…..!)?
It’s perfect to fill these petite lemon tartlets…
Stay tuned – recipe coming tomorrow!
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Disclosure: I was provided with cookware in exchange for recipe development and promoting Le Creuset’s Blueberry line. I was not otherwise compensated for this post. Please note that this post contains Amazon affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
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Ooh beautiful pan! Also, lemon curd is sooooo delicious!
That really is a gorgeous blue. Curd was mighty nice too. 😉