Prep 0 mins
Cook 15 mins
I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that lemon curd will keep in the freezer for up to a year.
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
This curd is delicious and smooth. The lemon flavor comes through, but the tart flavor is tempered by the creaminess that the yolks and butter provide. It was delicious mixed with whipped cream and served over gingerbread, and was fantastic straight out of the jar in a spoon! Thanks for posting!
O Yumm! Now I know what many will be getting for Christmas! LOL I hope you are right about it keeping in the freezer, I always want some of this stuff around! Thanks for posting Dana. Made for ZWT 6.
My husband followed this recipe tonight and the product was absolutely fantastic. The intense flavor of the lemon really shines through and grabs you! It's exactly what I was looking for- No sissy flavors here! We ate some drizzled over a thin slice of pound cake. O-M-G. Spectacular.