When I started canning and preparing make ahead meals and desserts, lemon curd was something I was dying to try my hand at. But its always seemed a bit intimidating to say the least! But I was determined to give it a go as its truly one of my favorite yummies. I scoured the many sites devoted to it, and trust me there are many! But i finally landed on this blog, Wicked Good Kitchen, she is awesome! i prepared all my goodies and sent the hubby outside to leave me along to concentrate and got to work. Well shoot, here I was, all worked up about it and nervous, and it turned out to be so simple i was astounded! I now make curd from just about any type of juice or puree and its a staple in our house. I store it in canning jars and we love being able to just grab a couple of (large- hee hee) tablespoons out and top whatever we are snacking on. Our homemade no-churn ice cream or even just a slice of sweet bread, or scooped up with a sugar cookie. its fantastic! Here is the recipe below, but if you want to see all the steps she does, please pop on over and give her some blog love!
7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
1¼ cups + 2 tablespoons (275 grams) granulated sugar
4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
Pinch of kosher or sea salt
1 tablespoon (6 grams) finely grated lemon zest
½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats
Add an inch or so of water to a medium, heavy nonreactive (noncorrodible) saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.
Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
Before juicing lemons, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.
To prevent curdling, be sure to blend the sugar well with the yolks before adding the lemon juice. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan that conducts heat evenly.
Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.
If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF. Store curd covered tightly in refrigerator. It will keep up to 2 weeks.
Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.
Our Homemade Lemon Curd recipe was adapted by recipes for Lemon Curd by Alton Brown of FoodNetwork.com and award-winning cookbook author, Rose Levy Beranbaum. Rose’s Lemon Curd recipe can be found on page 340 in the highly acclaimed cookbook, The Cake Bible (William Morrow Cookbooks; 8th edition, 1st edition September 20, 1988).
Original Recipe Source: WickedGoodKitchen.com
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