Lemon curd is sweet, tangy, and delicious. This recipe comes together with 5 simple ingredients and time. Lemon curd freezes beautifully so make a large batch and enjoy it anytime you want.
Makes: 5-7 half pints
Prep time: 30 minutes
Total time: 1 hour 30 minutes
Ingredients:
7 egg yolks
4 whole eggs
1/2 cup lemon zest (about 10 lemons)
1 cup lemon juice (about 4-6 lemons)
2 1/2 cups sugar
3/4 cup butter, salted and cold
Instructions:
Squeeze the juice from the lemons, wash them before squeezing and zest them.
Set up a large pot of water and get to a simmer. Make sure your bowl fits on top without falling in or touching the water. (Or use a double boiler)
In a bowl add eggs and yolks. Mix to combine. Add in sugar and stir. Add zest and lemon juice and stir again.
Cut butter into pats and place in the bowl. Put bowl over simmer water and stir. Stir mostly constantly. More so towards the end. Stir until the mixture reaches 170F (77C).
Tips and Notes:
Lemon juice from a bottle may be used in place of fresh lemons, and may be canned following the following method from NCHFP.
Don't use a pyrex mixing bowl, they are really slow to come up to temperature. Glass or metal works better.
Comments