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Lemon Curd
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587303
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- ½ cup (120 ml) lemon juice
- 2 tablespoons freshly-grated lemon zest
- ⅓ cup (80 g) white granulated sugar
- 3 eggs
- ¼ cup (60 ml) unsalted butter
- 1 pinch salt (optional, to bring out sweetness and flavor of finished product)
Directions
- Cut the butter into small chunks.
- Put eggs, zest, sugar, and salt into saucepan.
- Whisk ingredients in pan until frothy and light in color (1–2 minutes).
- Add lemon juice and whisk for 30 seconds.
- Add butter chunks.
- Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
- Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).
- If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.
- Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.
- Refrigerate to thicken the product further. Store in the refrigerator.
Equipment
1-quart saucepan, Whisk, Measuring cup, Grater or zester, Medium-to-large strainer of fine-to-medium mesh, Rubber spatula, 1-quart mixing bowl, 12-ounce (about 330 g) jar with sealable lid (optional)
Notes
Grate only the yellow lemon zest, avoiding the bitter inner white pith.
The curd can also be stored in any other suitable container.