Monday, April 18, 2011

How to Make Lemon Curd

Lemon Curd made from scratch is a little time consuming but the simply luscious result is well worth the effort.

Lemon Curd
  • 4 large eggs
  • 3/4 C sugar
  • 1 1/2 T freshly grated lemon peel
  • 1/2 C freshly squeezed lemon juice
  • 6 T butter, cut into 12 pieces

Ingredients and cooking equipment you will need.

Beat eggs with whisk in top of double boiler.  If you don't have a double boiler, you can use a smaller pan that  fits into a larger one.

Whisk in lemon peel, juice and sugar. Be sure to grate the  lemons before you cut them and extract the juice.  Place mixture over simmering water.  Check to make sure the hot water is not touching your double boiler.  If the water is touching the pan with your lemon curd mixture, it may cause cause it to curdle.  Stir constantly with wooden spoon until the mixture is hot to the touch.

When mixture is hot to the touch, add butter one piece at a time stirring until each piece is melted. 

When the Lemon Curd is ready, the mixture will be slightly thickened, glossy, translucent, creamy and should measure 145 on a candy thermometer.  Cool 1 hour , cover and store in the fridge.  Lemon Curd is delicious with scones and a cup of tea, of course.  It is equally delicious as a cake filling, a spread for toast and sugar cookies.  Enjoy and use your imagination. What is your favorite way to enjoy delicious Lemon Curd?