Table of Contents
Makes about 1 1/2 cups
Use unwaxed lemons for this because so much rind goes into the curd. If the lemons are quite hard, roll them firmly under your palm for a few seconds before grating and juicing them. This releases the juice. To make a smooth lemon curd, you have to stir some hot lemon juice into the eggs to make the temperatures equal. If not, you risk scrambling the eggs. It's also a good idea to start with the eggs at room temperature.
- 1/2 cup (1 stick) unsalted butter, cut up
- Finely grated rind and juice of 3 large lemons (a scant cup)
- 1 egg
- 3 egg yolks
- Pinch of salt
- Scant 1 cup sugar
- Add enough water to the bottom of a double boiler to half fill it. Set it over low heat. In top pot, let the butter melt very slowly.
- In a small bowl, combine the lemon rind and juice. Discard any seeds.
- In a medium bowl, whisk the egg and yolks.
- When the butter melts, add the rind and juice, salt, and sugar. Stir constantly over low heat for 3 minutes or until the sugar dissolves. Remove the pan from the heat.
- Remove a ladle (about a quarter-cup) of the lemon mixture and whisk it quickly into the beaten eggs.
- Start whisking the remaining lemon mixture in the top of the double boiler. Whisk in the egg mixture in a thin, steady stream. Return the pan to medium heat. Cook the mixture, whisking constantly, for 10 minutes or until the curd thickens and turns glossy. Do not let the curd boil or it will curdle. It should be about the texture of honey and will thicken further on cooling.
- Remove the pan from the heat. Scrape the curd into a bowl, cover with waxed paper, and leave to cool for 1 hour.
- When completely cool, transfer to a jar, cover tightly, and refrigerate for up to 1 week.
Source: Boston Globe March 19, 2008 Robin Shepard
recipes/preserves/lemon_curd.txt · Last modified: 2017/12/19 19:42 by admin