Fresh Lemon Curd               

 tags (edit): Vegetarian Advance @Favorite Easy @Vogel @Tried @5 Star Fruits  

 

Lemon curd is delicious and easy. The pale golden color is a beautiful promise of the bright flavor to come. Once you've tried this curd, you'll want to eat it on toast, crumpets, as a cake filling, or, sometimes, right out of the container with a spoon.

Ingredients

4 each Lemons medium-sized, fresh (see note)
6 each Egg yolks from large eggs
1 1/4 cups Sugar
4 tablespoons Unsalted butter cold
 

Instructions
 Juice the lemons and strain the juice. You should get about 3/4 cup of juice.

In a small mixing bowl, whisk the yolks and sugar until smooth.

Stir in the lemon juice and mix to combine. Pour the mixture into a non-reactive saucepan.

Over medium heat, bring to a simmer (180 degrees). Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the sugar dissolves, the mixture thickens, and coats the back of a spoon, about 6-8 minutes. Do not let the mixture boil.

Remove from the heat and pour into a glass bowl. Stir in the butter, one tablespoon at a time, until incorporated. Refrigerate covered until ready to use.

A variation on this recipe is also hosted on BigOven.com as recipe number 162528.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 2 1/2 cups    posted as 162528
     Drew Vogel, www.drewvogel.com

 notes:  For a milder flavor, use Meyer lemons if they are available.

If Meyer lemons are not available, substitute 1/4 cup fresh, strained orange juice for 1/4 cup of lemon juice.

Cuisine:   Uncategorized

Main Ingredient:   Lemon