Lemon Curd

Lemon Curd

A friend of mine gave me some lemons that her brother-in-law had grown in his yard in Arizona, so I had to make Lemon Curd with some of them. The rest I zested and juiced. The zest I dried and the juice I froze. You can also freeze the whole lemon.

Lemon Curd

Lemon Curd can be used on scones or in a number of other recipes, like  Lemon Curd Bars, or Lemon Curd Cookies , or check out this recipe for Lemon Cheesecake Cupcakes. I have made the Lemon Curd Bars, but have not tried the other two recipes. I will have to admit that I had a second piece of the Lemon Curd Bars when I first made them…. just to make sure they really were that good!

Lemon Curd

Lemon Curd

6 egg yolks – room temperature
1 1/4 cups sugar (If the lemons are really sour you might need more)
Pinch salt
3/4 cup freshly squeezed lemon juice – (about 2-3 lemons)
1 1/2 tablespoons grated or minced fresh lemon zest
1/2 cup (1 stick) butter

Prepare your ingredients:
 Separate 6 eggs, reserving the whites to make Egg Substitute.
Juice 2-3 lemons to make 3/4 c. juice. You can use either a manual reamer or an electric reamer.

Lemon CurdZest a lemon and measure out 1 1/2 tablespoons. The zester that I used is made by Pampered Chef, but the link included with this post is really good as well.

Lemon Curd

Cut 1 stick of butter into small pieces so that it melts more quickly. I like using a cheese slicer that I removed the roller from, but lately I found an item on Amazon that looks like it would work too.

In a heavy non-reactive pan, combine the egg yolks, sugar, and salt and beat until light and well blended.

Stir in the lemon juice and zest.

Add the butter, place over medium-low heat and cook, stirring and scraping the bottom constantly, until the mixture is thick enough to coat the back of a spoon (your finger should leave a trail when you run it across the spoon) but remains pourable: 5-10 minutes. (The lemon curd will thicken at about 170 degrees.) To prevent the eggs from curdling, do not allow the mixture to approach a boil.

Pour the curd through a fine-mesh strainer into a bowl. Immediately place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Set aside to cool completely, then discard the plastic wrap, cover tightly, and refrigerate for up to 3 weeks. (Yield: 2 1/2 cups)

Lemon Curd

Use leftover egg whites to make Egg Substitute:

Egg Substitute

6  Egg whites
1/4 cup Nonfat dry milk
1 tbsp Vegetable oil

  Combine all ingredients in a mixing bowl and blend until smooth.
  Store in a jar in the refrigerator up to 1 week.  Mixture also
  freezes well.
 
  To prepare scrambled eggs; fry slowly over low heat in a nonstick
  frying pan.
 Yield 4 servings. One serving 1/4 cup or 4 eggs

 

Lemon Curd
 
Lemon Curd can be used in a number of ways other than on your breakfast scones. Try making Lemon Curd Bars, Lemon Curd Cookies or Lemon Cheesecake Cupcakes.
Serves: 2 1/2 cups
Ingredients
  • 6 egg yolks - room temperature
  • 1 1/4 cups sugar
  • Pinch salt
  • 3/4 cup freshly squeezed lemon juice - (about 2-3 lemons)
  • 1 1/2 tablespoons grated or minced fresh lemon zest
  • 1/2 cup (1 stick) butter
Instructions
  1. Prepare your ingredients:
  2. Separate 6 eggs, reserving the whites to make Egg Substitute.
  3. Juice 2-3 lemons to make 3/4 c. juice.
  4. Zest a lemon and measure out 1 1/2 tablespoons.
  5. Cut 1 stick of butter into small pieces so that it melts more quickly.
  6. In a heavy non-reactive pan, combine the egg yolks, sugar, and salt and beat until light and well blended.
  7. Stir in the lemon juice and zest.
  8. Add the butter, place over medium-low heat and cook, stirring and scraping the bottom constantly, until the mixture is thick enough to coat the back of a spoon (your finger should leave a trail when you run it across the spoon) but remains pourable: 5-10 minutes. (The lemon curd will thicken at about 170 degrees.) To prevent the eggs from curdling, do not allow the mixture to approach a boil.
  9. Pour the curd through a fine-mesh strainer into a bowl. Immediately place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Set aside to cool completely, then discard the plastic wrap, cover tightly, and refrigerate for up to 3 weeks.

 

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