Lemon Curd with Blueberry Compote

by: Chef Mike Shannon

Compatible Wolf Appliances:

Introduction

Lemon curd is a very simple but elegant component of many desserts. It can be used between layers of a cake, as a pastry filling, swirled into ice cream or whipped cream, or simply enjoyed by itself. Traditionally, it requires a little patience as you slowly whisk the egg-laced lemon and butter sauce over low heat just until the eggs are set. This version utilizes the power of precisely controlled steam to produce consistent results that require very little attention. This recipe also includes a quick blueberry component because it is perfect to accompany the lemon curd on any of the desserts listed above.

Yeilds
6-8
Servings
Prep Time
15
minutes
Cook Time
40
minutes

Modes

Steam

Rack Position

Wire Rack
Position - 2

Ingredients

Lemon Curd
  • 1/2 cup unsalted butter
  • 3/4 cup caster or baker's sugar
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 6 egg yolks
Blueberry Compote
  • 1 pint fresh blueberries
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 1/2 tablespoons cold water

Instructions

Set the Wolf Convection Steam Oven to Steam Mode at 185°F.

Thoroughly whisk the egg yolks in a 1-quart glass or ceramic bowl. Melt the butter in a small saucepan over medium heat. Remove the pan from the heat and whisk in the sugar and lemon juice until the sugar has dissolved.

Slowly add about 1/3 of the warm mixture into the eggs while continuously whisking. Repeat twice more with the remaining lemon mixture until fully combined.

Place the bowl on the wire rack in position 2 of the Wolf Convection Steam Oven. Steam for 15 minutes, then carefully remove the bowl, and whisk to evenly distribute the heat. The melted butter will pool slightly on top but will easily whisk back into the mixture. Return to the Wolf Convection Steam Oven for another 15 minutes. Carefully remove the bowl and whisk to combine. Return to the Wolf Convection Steam Oven and steam for 5 additional minutes. The temperature of the lemon curd should reach about 170°F. The curd will be noticeably thicker but can still be stirred. If it has not properly thickened, steam for 5 additional minutes.

Pour the mixture through a wire mesh strainer into a shallow dish to remove any over-cooked bits of egg. Cover the shallow dish and refrigerate for at least 2 hours for a soft set or 4 hours to set completely.

While the curd is steaming, prepare the blueberry compote. Place the blueberries, sugar, and lemon juice in a saucepan and cook over medium heat for about 8 to 10 minutes or until the blueberries start to break down. Whisk cornstarch and water together, and slowly add the mixture to the blueberries. Increase the heat to medium-high until the mixture begins to simmer and thicken. Remove and cool until ready to use.