Alton Brown's Lemon Curd
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.
- Ready In:
- 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.
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Delicious. In order to put this comment in context, please note that I cook on an induction cooktop, used a heavy bottom pot with a stainless steel bowl inserted. The humidity the day I prepared the curd was at a whopping 73%. I'm a pretty confident baker-as opposed to an inexperienced one. http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe-1941910
I doubled the recipe, and adjusted my expectations with regards to cooking time. I was WAYYYY off. It took 1 hr 40 mins. After 40 minutes at a low heat (2.5, 3), but got tired of whisking, and jacked the heat to 4.5, 5. That hastened the process. I didn't, trust the back-of-a-spoon method, and so I did a quick Google search and found the web site below that provided 170 degrees as the "done" temperature. Personally, I take comfort in reading other bakers' experiences, I hope mine is helpful.