Wednesday, December 26, 2012

Lemon Curd

I was asked to make a trifle for a family Christmas party this week. I decided on fresh berries, and found a great recipe for it. It also called for a lemon curd. I didn't know if I could buy a curd, but I found this great recipe for it online, so I thought it was a good thing to learn how to make as well.

3 large eggs
3/4 C granulated white sugar
1/3 C fresh lemon juice (2-3 small lemons or one large lemon)
4 Tbl unsalted butter, at room temperature
1 Tbl finely shredded lemon zest

In a stainless steel or glass bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a Hollandaise sauce) (160 degrees F). This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted.

Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.

Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Printable version

1 comment:

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