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Lemon Ginger Curd

Lemon Ginger Curd Related:   condiments & sauces, dairy, desserts & sweets, gluten-free, Purim, vegetarian

Prep time: 10–15 minutes

Cook time: 10 minutes

Yield: Filling for 24 hamantashen

User Rating:
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Rating: 4.0/4 (1 vote cast)

Tangy, bright and with a kick of ginger, this curd is great not only inside hamantashen. Try drizzling some into yogurt or on top of oatmeal. It’s also delicious on pancakes and French toast.

Ingredients

  • 3 lemons
  • 1 2-inch piece of ginger, peeled and sliced
  • 1½ cups sugar
  • ¼ pound (1 stick) unsalted butter, room temperature
  • 4 large eggs
  • ½ cup lemon juice (from 3–4 lemons)
  • 1/8 teaspoon kosher salt

Preparation

  • Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest and sliced ginger in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter with a hand or stand mixer and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until well combined. Pour the mixture into a medium saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken right before it simmers. Remove from the heat and cool completely before filling your hamantashen with it.

2 Responses

  1. Dana Siegel says:

    I have made lemon curd hamentaschen many times, and they always flatten out, taste great, but never look like the ones in your picture. I make my own lemon curd, and it is really thick, until it is baked. Any help would be appreciated, since I would love for mine to look more like these

    • Merav Levkowitz Merav Levkowitz says:

      Hi Dana,
      Try filling them a bit more than usual, freezing your formed hamantashen for about 15-20 minutes before baking (and then putting them straight into the hot oven, from the freezer) and (if they usually pop open when they flatten) glazing/sealing the dough with beaten egg white to keep them together. Let us know how they come out! Good luck!

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