Get a twist to your regular curd with a citrus hint of citrus and make it more palatable for sure. The homemade lemon curd is thick, luscious and sunny yellow. It has a fresh lemony citrus flavor. Moreover, Lemon Curd is creamy and smooth due to butter in it. It suits well as a unique, everyday, holiday and special occasion desserts. Check the recipe.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes
Yield: Makes 2¼ cups.
•egg yolks:7 to 8 large
•granulated sugar:1¼ cups + 2 tablespoons
•freshly squeezed lemon juice:4½ fluid ounces (140 ml)
•kosher or sea salt:Pinch
•finely grated lemon zest:1 tablespoon
•chilled unsalted butter:½ cup(cut into pats)
•Take asaucepan or bottom pan of a double boiler set.
•add an inch or so of water.
•Bring water to a simmer.
•Meanwhile, take a separate glass bowl and beat yolks and sugar vigorously with a whisk until smooth and well blended.
•Add lemon juice and salt, whisk until smooth.
•scrape and pour into top pan of double boiler set.
•after the water reaches a simmer, reduce heat and place bowl over saucepan or top pan (insert) into bottom of double boiler.
•Ensure that water does not touch the bottom of the metal bowl or top pan (insert) of the double boiler.
•Cook whisking constantly until thickened (for 20 to 25 minutes).
•The mixture will change from translucent to an opaque light yellow color.
•Do not let the mixture to boil.
•remove promptly from heat.
•immediately whisk in lemon zest to release oils.
•Add butter gradually and keep whisking well to combine.
•Allow curd to cool.
•place a layer of plastic food wrap directly on top of the surface of the curd as cover.
•resting and chilling will allow the curd to thicken further.
•Transfer to airtight container and refrigerate.