Lemon Curd Glaze

Lemon Curd Glaze

Lemon Curd Glaze
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AUTHOR:
The bright yellow color of Lemon Curd is beautiful on the top of cakes or tarts. The addition of a little Simple Syrup with Pectin not only thickens the curd, but when it is chilled, the pectin causes the curd to set up, making it easy to cut clean smooth slices. The syrup also gives the glaze an attractive shine which is very desirable when glazing desserts. This recipe is a combination of two other recipes: Lemon Curd and Simple Syrup with Pectin (recipe below).

RATIO FOR LEMON CURD GLAZE = 2 - 1: LEMON CURD TO SIMPLE SYRUP WITH PECTIN
- WITH THIS RATIO, YOU CAN MAKE ANY QUANTITY YOU NEED
- YOU WILL NEED TO HAVE LEMON CURD ON HAND AND MAKE THE SYRUP: SEE RECIPE BELOW (SAVE EXTRA SYRUP FOR ANOTHER THICKENING PURPOSE)
INGREDIENTS

  • SMALL RECIPE - YIELD: 150g (5¼ oz)
  • ENOUGH GLAZE FOR THE TOPS OF 2 - 6" (15 CM) DIAMETER CAKES
  • OR: 1 - 9" (23 CM) TART
  • 100 grams Lemon Curd, room temperature (1/4 cup + 3 Tablespoons) - See Separate recipe
  • 50 grams Simple Syrup with Pectin (2½ Tablespoons), slightly warm but not hot

  • 150 grams = Total (5¼ oz)


  • SIMPLE SYRUP WITH PECTIN: 1 - 1 SYRUP
  • 200 grams water (3/4 cup + 1 Tablespoon)
  • 200 grams sugar (1 cup)
  • 10 grams powdered pectin (1 Tablespoon)
  • - Ball RealFruit Low or No-sugar Needed Pectin

  • 410 grams = Total (14 oz)

INSTRUCTIONS
  1. FOR SIMPLE SYRUP WITH PECTIN: Bring water to a boil in saucepan.
  2. WHISK sugar and pectin together in a small bowl.
  3. DRIZZLE sugar / pectin into boiling water, whisking constantly.
  4. COOK 2 minutes.
  5. LET COOL until just barely warm. Refrigerate the remainder after making the Lemon Curd Glaze to use for another purpose.
  6. FOR LEMON CURD GLAZE: Stir together the curd and syrup gently, being careful not to incorporate too much air, which will cause bubbles in the glaze.
  7. SET the bowl of glaze over hot water to keep it warm and prevent it from setting up while you are working with it.
  8. SCALE FOR ONE 6" (15 cm) CAKE: 75g (2.6 oz).
  9. SCALE FOR ONE 9" (23 cm) TART: 150g (5.3 oz).
  10. TO GLAZE A CAKE OR TART: Place the glaze in the center and spread gently to the edges, as smoothly as possible, using a small offset spatula. The cake or tart should be very cold or frozen and the glaze barely warm.
  11. TO GLAZE SMALL INDIVIDUAL TARTS: Use a spoonful of glaze and spread to the edges with the back of the spoon.
Recipe Ancestry Notes:
Lemon Curd Glaze and Simple Syrup with Pectin are original recipes by Shirl Gard. The Lemon Curd itself is adapted from Nick Malgieri, Institute of Culinary Education (formerly Peter Kump's New York Cooking School.
2016-04-19T10:05:07+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

2 Comments

  1. Dani July 8, 2017 at 7:06 pm - Reply

    Does the lemon curd glaze develop a “skin” like regular lemon curd?

    • Shirl Gard July 10, 2017 at 8:59 am - Reply

      Hi Dani,
      No, the lemon curd glaze does not develop a skin. It just gives you a beautiful shiny finish. You can use it over chilled buttercream on top of a cake, or if making a Lemon Curd Tart, I like to use it over the lemon curd itself to give it a professional finish. Whatever you use it on, just have that item cold before spreading the glaze. Thanks for your question.

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