Failproof Lemon Curd, Aka: You Couldn't Curdle This if You Tried
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 6 tablespoons unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2⁄3 cup fresh lemon juice
- 1 teaspoon grated lemon zest
directions
- Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
- Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
- Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil.
- Immeadiately transfer to a cool bowl and cool.
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Reviews
-
So, so easy to make, & wonderfully tasting, too! I'm with you in eating it just as it is, but I also found that it's great spread on a thick slice of nutty, whole grain bread, toasted & then topped with a bit of homemade blueberry sauce! Thanks for a wonderful keeper of a recipe! [Made & reviewed in Zaar Cookbook tag]
RECIPE SUBMITTED BY
My husband and I just relocated from Texas to North Carolina for the first big adventure of our married lives. I recently finished my MSEd in Public Health and am waiting to see if I am accepted to a PhD program here in NC. My passions include: traveling, working with my church, painting, and of course cooking! And my addiction...reading food blogs.
I have recently been given the honor of organizing, deciphering, and compiling my great-grandmother's and great-great grandmother and grandfather's recipes into a famliy cookbook. If you have any expertise in this area I'd love to hear your tips.
With this, please note that those recipes that are noted as being from my great-grandmother are frequently merely a list of ingrediants, missing cooking time and temp, etc. I have not made many of these old family recipes, so if you choose to prepare them please help us all by posting the cooking info with your review.
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