Lemon Curd
Jan 25th, 2008 by Sylvia
My first experience with making lemon curd was a bit frustrating. But I did learn quite a bit. Like for instance…. don’t use metal utensils while making it, it does something nasty and shocking to the lemon flavor. Yuck. Use a wooden spoon instead.
Anyway, you have to find a good recipe, too. I thought I had one, and perhaps I did, but didn’t make it correctly. I use Martha Stewart’s recipe from one of her cookbooks. Actually, it tasted good, but it was too acidic tasting, I mean it hurt my jaw!
OK, you can buy lemon curd at the grocery, but I’ve bought it and its too mellow, almost gooey sweet. So, I will go back to trying to make it at home.
Here is the recipe I followed. I will look around to see if there is something better out there.
- 3/4 cup freshly squeezed lemon juice (from about 5 lemons)
- Zest of 2 lemons
- 2 large eggs
- 7 large egg yolks
- 3/4 cup sugar
- 4 tablespoons unsalted butter
Directions
- Place lemon juice and zest in a small bowl to soften zest, about 10 minutes.
- Meanwhile, in a nonreactive heatproof bowl, whisk together eggs, egg yolks, and sugar until well combined. Add lemon juice and zest and continue whisking until just combined.
- Set bowl over (but not touching) simmering water. Continuously stir mixture with a heatproof spatula until mixture has thickened to a pudding-like texture, about 10 minutes.
- Remove bowl from heat and whisk in butter until melted. Strain mixture through a fine sieve into a large bowl. Cover lemon curd with a sheet of plastic wrap, pressing plastic wrap onto the surface of the lemon curd to prevent a skin from forming.
