Lemon Curd

Lemon Curd

Lemon Curd
I’ve been slurping back lemon curd by the pound. It’s like an easy lemon meringue in a jar.
And then I turn around and wonder why my pants are suddenly getting tight.

It must just be all that time I spend at work…

Yeah.

That must be it.
This recipe came from about.com after I found myself with a full bowl of egg yolks after making an angel food cake (which was delicious by the way. And is solidifying my work vs food weight arguement. Yeah, totally work.)

I half used lemons and half used lemon juice out a bottle (our tree is a week away from being overly generous).

Lemon Curd
 
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Ingredients
  • 6 egg yolks
  • 1 cup white sugar
  • ⅓ cup lemon juice
  • lemon zest from 1 lemon
  • ½ cup of unsalted butter
Instructions
  1. In your metal mixer, whisk together the egg yolks, white sugar, lemon juice and lemon zest.
  2. Next in a medium saucepan, fill with a little bit of water 1-2 inches and bring to a simmer.
  3. Place your metal mixer bowl over the saucepan.
  4. For the next ten minutes, over low heat, stir the mixture with a rubber spatula until it thickens.
  5. I usually test by pulling the lemon curd up the side of the metal bowl, and if it doesn't completely run down, and leaves a coating, it's pretty much done.
  6. Using oven gloves, remove the metal mixer bowl and place it back in your Kitchenaid.
  7. Add in ½ cup of unsalted butter, chopped into small chunks, bit by bit, and whisk until it's completely dissolved.
  8. Pour into glass jars and let sit to cool.
  9. Refrigerate.
  10. If you don't eat it all first, lemon curd will last for 2 to 3 weeks.

Lemon Curd

Comments

  1. I’ve been trying to visit your site for so long, but for some reason my computer has been blocking it. But today it stopped blocking! Whoohoo!
    I made lemon curd the other week, too. Isn’t it amazing how easy it is, and how much better than the store-bought stuff.

  2. Oh no! I hate it when that happens. Glad you’re back ๐Ÿ™‚ I’ve actually never tried the store bought stuff funnily enough. But I think that goes for anything, homemade is always always better ๐Ÿ™‚

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