Lemon Curd 2
From lacrenshaw 15 years ago
- 10 minutes to make
- Serves 16
I don't know about you but I just love lemon curd... on a toasted English muffin, a biscuit, on just about anything! Here is a recipe from joyofbaking that I need to try for my next batch. Makes 1 1/2 cups.
Ingredients
- 3 large eggs shopping list
- 1/3 cup (80 ml) FRESH lemon juice (do not use bottled juice!) shopping list
- 3/4 cup (150 grams) granulated white sugar shopping list
- 1 tablespoon (4 grams) finely shredded lemon zest shopping list
- 4 tablespoons (56 grams) unsalted butter, cubed and room temperature. shopping list
How to make it
- In a stainless steel bowl placed over a saucepan of simmering water (or a double boiler), whisk eggs, sugar and lemon juice until blended.
- Cook, stirring constantly to prevent curdling, until mixture becomes thick like sour cream and to 160 degrees F/71 degrees C..
- This process will take about 10 minutes.
- Remove from heat and immediately pour through a fine strainer to remove any lumps.
- Whisk butter into mixture until melted.
- Add lemon zest, cover immediately with plastic wrap so skin doesn't form and allow to cool.
- Curd will continue to thicken as it cools.
- Refrigerate for up to a week.
The Rating
Reviewed by 8 people-
gotta try this high5 thanks
momo_55grandma
in Mountianview loved it
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Lorraine OMG this sounds delicious ~ 5
Maryanne
aussie_meat_pie
in My Kitchen loved it
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5 and heavan!
midgelet
in Whereabouts loved it
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