Lemon Curd (Edit recipe)

myTastywall

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This is an amazing spread recipe. Perfect for crepes, ice cream or cakes.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 80

Ingredients

3 pieces Lemon zest
7 oz Sugar, Raw
3.5 oz Butter, Unsalted
2 pieces Eggs, large
2 pieces Egg Yolk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

You will need a medium saucepan (I have an enamel pot specifically designed for butter, curd, or sauces). This type of pot is the best choice for making lemon curd. Using aluminum or steel pots can lead to a reaction with lemon juice, resulting in a metallic taste in the lemon curd.), a silicone whisk, a large pot, and a small bowl.
Wash the lemons thoroughly under cold water, using a brush if necessary. Then, scald them and grate the zest from three lemons. It’s best to use a unique zesting tool or a fine grater so that you only remove the aromatic yellow part of the peel, leaving the white pith (known as the albedo, which has a tangy flavor) behind.
Next, roll each lemon on a flat surface to release more juice before cutting. A well-rolled lemon will yield plenty of juice when you cut into it.
*If you make the first time lemon curd, many of the best way your recipes will use is to use the double boiler method, also known as a water bath. It consists of pouring water into a large pot and bringing it to a boil, preferably in a unique bowl with a handle to heat this delicious lemon crud. This second bowl mustn't touch the water; everything is cooked on steam.
Mix the egg yolks and whole eggs in a medium saucepan, then add the sugar and mix until combined. Place the saucepan over low heat, stirring constantly, and add the sliced butter.
Once the butter begins to melt, incorporate the lemon juice.
Continue stirring until the lemon curd thickens but does not boil; this process will take about 10 to 15 minutes. Add lemon zest.
When it reaches the correct thickness, remove the saucepan from the heat and transfer the lemon curd to sterilized mason jars. Allow it to cool at room temperature overnight in the refrigerator. The next day, the lemon curd will have the right consistency and will have a bright citrus flavor.
Enjoy

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	20
Fat:	1 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	4 g
Sodium:	3 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.