Difference between revisions of "Lemon Curd"
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{{recipesummary|Dessert recipes|1 full 12-ounce jar |15 - 20 minutes|2}} | {{recipesummary|Dessert recipes|1 full 12-ounce jar |15 - 20 minutes|2}} | ||
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===Ingredients=== | ===Ingredients=== | ||
| − | * 1/2 [[ | + | * 1/2 [[Cup|cup]] (120ml) [[Lemon Juice|lemon juice]] |
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoons]] freshly grated lemon zest |
| − | * 1/3 [[ | + | * 1/3 [[Cup|cup]] (80g) [[Sugar|sugar]] |
| − | * 3 [[ | + | * 3 [[Egg|eggs]] |
| − | * 3/4 stick of unsalted [[ | + | * 3/4 stick of unsalted [[Butter|butter]] (90g) |
| − | * Pinch of [[ | + | * Pinch of [[Salt|salt]] (optional, to bring out sweetness and flavor of finished product) |
===Procedure=== | ===Procedure=== | ||
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# Refrigerate to thicken the product further. | # Refrigerate to thicken the product further. | ||
| − | [[Category:Jam and Jelly | + | [[Category:Jam and Jelly Recipes|{{PAGENAME}}]] |
| − | [[Category:Lemon | + | [[Category:Lemon Recipes|{{PAGENAME}}]] |
| − | [[Category:Egg | + | [[Category:Egg Recipes|{{PAGENAME}}]] |
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
Latest revision as of 12:34, 9 May 2012
| Lemon Curd | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 1 full 12-ounce jar |
| Time: | 15 - 20 minutes |
| Difficulty: |  |
Lemon curd is a custard-like dessert sauce made with eggs, lemon juice and zest, sugar, and butter.
This recipe will produce one full 12-ounce (330g) jar of lemon curd (similar to but not the same as lemon pie filling), plus a little left over so you can lick the bowl. Lemon curd keeps for up to a week in the refrigerator. It is excellent on short bread, biscuits, scones, and English muffins.
This dish goes well with scones, short breads, and muffins.
Equipment
- 1-quart saucepan
- whisk
- measuring cup
- grater or zester
- medium to large strainer of fine-to-medium mesh
- rubber spatula
- 1-quart kitchen bowl
- 12-ounce (about 330g) jar with sealable lid
Ingredients
- 1/2 cup (120ml) lemon juice
- 2 tablespoons freshly grated lemon zest
- 1/3 cup (80g) sugar
- 3 eggs
- 3/4 stick of unsalted butter (90g)
- Pinch of salt (optional, to bring out sweetness and flavor of finished product)
Procedure
- Grate the lemon rinds to produce two tablespoons of zest. Grate only the yellow zest, avoid the inner white pith which is bitter.
- Extract the juice from the lemons to produce 1/2 cup (120ml) of juice.
- Cut the butter into small chunks.
- Put eggs, zest, sugar, and salt into cooled sauce pan.
- Whisk ingredients in pan till frothy and light in color (a minute or two).
- Add lemon juice and whisk 30 seconds.
- Add butter chunks.
- Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
- Whisk constantly till butter melts and mixture thickens, then whisk another two minutes, but do not let mixture boil - it should be quite steamy (185°F, 85°C).
- Optional: Remove zest with the strainer over a mixing bowl and pouring the mixture through. Then work the mixture through the strainer with the spatula to strain out the zest and any egg lumps; rake mixture off bottom of strainer into bowl.
- Pour mixture from bowl into jar to within 1/4 inch (0.75cm) from top, taking care not to get mixture on rim, then seal jar with lid.
- Refrigerate to thicken the product further.
