Lemon curd cream cheese frosting
 
Prep time
Cook time
Total time
 
Lemon curd swirled into cream cheese frosting. So versatile but particularly good for filling macarons.
Author:
Recipe type: Dessert
Serves: approx 4 cups
Ingredients
  • For the lemon curd:
  • 3 egg yolks
  • 1 whole egg
  • 160g (2/3 cup) granulated sugar
  • 125 mls (1/2 cup) freshly squeezed lemon juice
  • 85g (6 tablespoons/ ¾ stick) unsalted butter, very cold, cut into small cubes
  • For the cream cheese frosting:
  • 250g cream cheese, at room temperature
  • 125g unsalted butter, at room temperature
  • ½ cup icing sugar, sifted
Instructions
  1. For the lemon curd:
  2. Mix eggs, egg yolks, sugar, lemon juice and lemon zest in heavy saucepan with a wire whisk until well blended and smooth (you can also do this over a water bath - bain marie - if you are nervous about the direct heat).
  3. Continue to whisk as you cook over low-medium heat for about 10 minutes, until the curd is thick and will coat the back of a wooden spoon.
  4. Remove saucepan from the heat and whisk the butter in, one piece at a time. Once all the butter is combined in the curd, transfer the mix into a cool jug or bowl, cover tightly with plastic wrap and refrigerate until firm (ideally, overnight).
  5. For the cream cheese frosting
  6. Combine cream cheese and butter with an electric hand-held beater or a stand mixer fitted with a paddle attachment until soft and creamy.
  7. Gradually add the icing sugar (to taste – I like mine on the tart side), mixing to combine well.
  8. Fold in about ¼ cup of the lemon curd - you don't want to add too much for filling macarons because it will be too wet and make the macarons soggy.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/12/making-macarons-always-a-work-in-progress/