Stove-Top Lemon Curd
Recipe Type:
Lemon,
Puddings,
Afternoon Tea & High Tea
Yields: 2 cups
Prep time:
10 min
Cook time: 20 min
Ingredients:
3 to 4 tablespoons
lemon zest (rind)*
1/2 cup fresh-squeezed
lemon juice (4 to 6 lemons)**
1 1/2 cups granulated
sugar
6 tablespoons salted butter, cut into pieces***
3
eggs, lightly beaten
* Cold lemons are much easier
to grate. Always grate your lemons first, and then juice them. Grate lemons just before
using as the zest will lose moisture if it sits too long.
**
Do not use the bottled
lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce
more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their
size. Always use fresh lemons when making lemon curd.
*** Use good
quality butter. Do not use butter substitutes.
Preparation:
Remove the zest (rind) from the lemons using a
zester or a peeler (be careful to avoid getting any of the white pith). Juice
the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon
zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5
minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.
NOTE: Use a heavy-based, non-reactive saucepan. Stainless
steel, anodized aluminum, and enamel all work well. Aluminum or unlined
copper pans will react with the acid in the lemons, discoloring the curd and
giving it a metallic flavor.
Beat eggs
into cooled lemon mixture until well blended. Return to heat and cook over medium-low
heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
NOTE: Do not let the lemon curd boil, as it can cause
the mixture to curdle. Remove from heat. The lemon curd will continue
to thicken as it cools.
Makes approximately 2 cups.
Microwave Lemon Curd
Ingredients:
3 to 4 tablespoons
lemon
zest (rind)*
1/2 cup freshly-squeezed
lemon juice (4 to 6 lemons)**
1/2 cup unsalted butter, cut into small pieces***
1 cup granulated
sugar
3
eggs, lightly beaten
*
Cold lemons are much easier
to grate. Always grate your lemons first, and then juice them. Grate lemons just before
using as the zest will lose moisture if it sits too long.
** Do not use the bottled
lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce
more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their
size. Always use fresh lemons when making lemon curd.
*** Use good
quality butter. Do not use butter substitutes.
Preparation:
Remove the zest (rind) from the limes using a
zester or a peeler
In a microwave-safe bowl, melt butter in the microwave on
high.
In a separate bowl, combine sugar, beaten eggs, lemon zest, and
lemon juice. Slowly whisk into the hot melted butter until
well combined.
Cook in the microwave on high for 1-minute intervals only,
stirring well after each minute, until the mixture is thick
enough to coat the back of a metal spoon, approximately 3 to
4 minutes.
NOTE: Do not skip mixing after
the 1-minute intervals and do not let the lemon curd boil,
as it can cause the mixture to curdle. The lemon mixture will thicken further as it cools.
Pour into a clean glass jar or bowl and allow to cool in
refrigerator.
Makes approximately 2 cups.
