This recipe makes delicious, silky smooth Lemon Curd. I use a creaming method which facilitates cooking process, completely eliminating cooked egg bits in the cooked curd.
Makes about 2 cups.
Serving size 2 tablespoons
Juice lemons (6-7 medium lemons). Then strain the juice thru a fine mesh sieve to remove all the stones and pulp.
TIP : Microwave lemons for 20 seconds to get the most juice out of of them. Cut each lemon in half and then juice it with a manual juicer or us an electric one.
In a large bowl cream butter (6 tablespoons, 85grams) with granulated sugar (1cup and 1/4 cup, 250grams) until fluffy, about 3 minutes. Then gradually add eggs (2 whole eggs and 4 egg yolks). Beat until well combined, about 2 minutes. Then beat in a pinch of salt.
Lastly, gradually beat in freshly squeezed and strained lemon juice ( 2/3 cup, 160ml) and lemon zest (2 tablespoons). Mixture will curdle and that's normal. No need to worry.
Pour prepared uncooked lemon curd mixture into a non-reactive pot, such as stainless steel.
TIP: Non-reactive cookware is ceramics, stainless steel, glass and metal cookware with enamel coating. Aluminum, cast iron, and copper are all reactive.
Cook mixture on medium-low heat, stirring until butter melts and mixture will be homogeneous. If you have a candy thermometer attach it on the inside of the pan. If you don't have a candy thermometer you'll do a visual test to determine when curd is done.
VISUAL TEST : If you don't have a candy thermometer you can do a simple test. Coat back of the wooden spoon with curd. Run your finger thru the middle of the coated side of the spoon. When the separation line you created with your finger doesn't blend together curd is done.
Continue cooking curd and stirring, You'll notice how the color is gradually changing and how mixture will start to thicken, first at the bottom, so be sure to stir it slowly and continuously. Cook lemon curd until it reaches 170F/77C. Mixture should be thick and coat the back of the spoon.
TIP : Don't allow curd to boil.
Cooling process is an important step. Poured lemon curd into a bowl. Cover it with a food wrap. You want to cover it so food wrap is touching the curd. Refrigerate overnight.
Next day peel off the food wrap and use curd right away or spoon into a smaller container with a lid. Store in the fridge in an airtight container for up to a month.
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Recipe by Hanielas.com