Banana-Lemon Curd for Cakes
Banana and lemon with a hint of mango — the perfect cream filling. It works with just about any baked good: cheesecakes, buns, pancakes, and as a filling between cake and sponge layers. Curd is a custard-style cream made from the juice and pulp of fruits and berries. It's most popular in Britain and North America, but it's winning fans everywhere else, too — thanks to its easy-to-find ingredients, simple method, and of course its wonderful flavor.
Cooking method
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Step 1:
Gather your ingredients. It's important that the bananas and mango be very ripe.
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Step 2:
Melt the butter and let it cool.
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Step 3:
Mash the bananas and mango thoroughly, then add the yellow zest and the juice of one lemon and mix.
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Step 4:
Beat the yolks with the powdered sugar, stir them into the banana mixture, and let it stand for 20–30 minutes.
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Step 5:
Pour the mixture into a saucepan and cook over a double boiler or very low heat, stirring constantly, until it thickens slightly — to about 180°F (82°C), roughly 10 minutes. Don't let it boil, or the yolks will curdle.
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Step 6:
Let it cool a bit, then stir in the cooled melted butter, mixing thoroughly until smooth.
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Step 7:
Press plastic wrap directly onto the surface, let it cool to room temperature, then refrigerate.
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Step 8:
Once chilled, the curd is ready to use as a filling or layer in your baked goods. Enjoy!
- It's best to make the curd ahead of time — after an overnight rest in the fridge, it takes on a creamy, thick texture. It keeps for about 4 days (maybe longer, but we ate it all, so I can't say for sure).
Caloric content of the products possible in the composition of the dish
- Bananas - 89 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mango - 67 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
