Lemon Curd
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Martha Stewart Living, July 2002
- Yield Makes 1 1/2 cups
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Ingredients
- 3 large egg yolks, strained
- Zest of 1/2 lemon
- 1/4 cup lemon juice
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, cold, cut into pieces
Directions
- Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
- Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
- Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
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One thing I would add to Martha's recipe is to place the egg yolks in a small basket strainer before adding to the sugar mixture. You can do this easily by stirring to break the yolk membrane and then adding your lemon juice as you stir the entire mixture through the sieve. This removes those unsightly concretions that adhere to egg yolks and cause lumps in sauces and lemon curds.
Yes, Bubental. You could freeze the lemon curd for up to a year.
Lemon curd is delicious spooned over Fage or homemade plain yogurt. YUM!
could we also freez
could I also freeze this lemon curd?
could I also freeze this lemon curd?
could I also freeze this lemon curd?
could I also freeze this lemon curd?
Try this with Meyer Lemons. Oh, it's heavenly!
ALWAYS TAKE NOTE OF HOW MUCH THE RECIPE WILL MAKE, AND IF YOU NEED MORE, JUST DOUBLE THE RECIPE.
Love the cake,love the curd, but it is a good idea that when you file this recipe, type the curd recipe doubled.
jean wood
Whipped up Heavy Whipping Cream and folded it with the cooled Lemon Curd. Then layered the lemony mixture between layers of white cake and fresh strawberries. Yummy! Next tIme I think I will make with layers of Lemon curd and the lemony whipped cream. Oh the lemony goodness! It was so hard not to eat it all with a spoon, and only limiting myself to licking the bowls, spoons, and pots! Why have I not discovered Lemon Curd sooner!?