Tuesday, February 15, 2011

Lemon Curd

Homemade lemon curd is a delicious preserve that comes together like magic.  There aren't too many ingredients and the technique is pretty straightforward.  Over the years, I've made many batches of this tangy treat and I always seem to gravitate toward the more tart versions.  Once made, this can be refrigerated for several days.  I love to have it on plain scones, toast or even sandwiched between cookies and cake layers.  If you follow my technique, I guarantee you'll have success. 

 

 

 

 

 
Ingredients:
  • 4 large egg yolks
  • 2 whole large eggs
  • 1 cup granulated sugar
  • grated zest of 2 lemons
  • 1/2 cup of strained, fresh lemon juice
  • 4 tablespoons of unsalted butter, room temperature

Yield: approximately 1 1/2 cups
 
 
 

 
In a saucepan or saucier, whisk all of your ingredients.  Turn on your heat to medium-low.
 
 

 
I switch to a wooden spoon and start stirring.  Don't walk away from this to answer the phone or door.  You have to keep stirring constantly so that you don't end up with scrambled lemon eggs.
 
 
 

 
After about 5 minutes or so, you'll begin to see the mixture change texture.  You don't ever want this mixture
to come to a boil or start to bubble. 
 
 

 
You'll know the curd is done when the back of your spoon gets thickly coated.  As soon as this happens, turn off your heat and promptly remove it from the stove.  This whole process can take anywhere from 5 to 10 minutes. 
 
 

 
Begin adding your butter one tablespoon at a time.  Stir until the pat is melted before adding your next
tablespoon.
 
 

 
Now it's time to strain the curd.  I use a stainless steel strainer set over a bowl or measuring cup and pour the entire contents.  With your spoon, press & stir the mixture through.
 
 

 
Don't forget to scrape the bottom of your strainer of all that curd that sticks to it.  You don't want to waste this precious confiture.  By this point, you can safely have a taste.  Delicious, isn't it? 
 
 

 
Since this should be refrigerated right away, press a piece of plastic wrap on the surface of the curd.  This will prevent a skin from forming while it chills.
 
 
 
Simple & not too time consuming.  The next time you come into some lemons try making some lemon curd.  It takes merely minutes to put together and the results are truly tasty.  I've seen jarred lemon curd at the supermarkets, but why buy from a store when you can quickly make it at home?  Enjoy! 

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