What is it about lemons? Sometimes you can get that little puckery sensation in your mouth just thinking about them. A lemon dessert will trump chocolate for me just about any day of the week. This little batch of lemon curd is one I have made quite a few times. I love it. Just made a batch for my mom. It was SO good... Guess I'll have to make another batch to give to her. ☺ At least it's easy, right? I do try to pinch off those little white chalazae pieces of the yolks. But really, no straining is needed if you cream it well. Love this method; found it on Fine Cooking. It gives a nice thick curd, good for spreading or maybe even filling. Though not so firm as say, a lemon pie filling. Perfect for me. Too perfect. Now I have to make more.
*UPDATE: To make this even more super easy, put all the ingredients in a blender and blend until smooth and no butter grains show, a few minutes. Then pour into a saucepan and cook over low-med until thickened. It takes less than 10 minutes to have a whole batch done!
Easy Classic Lemon Curd
makes about 2 cups
6 tbsp butter, firm room temperature
1 cup sugar
2 large eggs
2 egg yolks
2/3 cup fresh lemon juice
1 tsp lemon zest (use organic lemons please to avoid pesticides)
Cream the butter and sugar with an electric mixer for about 2 minutes. Add the eggs and yolks one at a time. Beat well for at least one more minute. The better you cream it, the more insurance there will be against having to strain. (Older eggs are actually great for curd because the white has broken down somewhat which also helps against curdling.) Slowly mix in the lemon juice, then the zest. It will turn into a curdled looking soupy mess. Don't worry. Pour into a medium, heavy saucepan and cook on low until it smooths out. Increase heat to medium and cook and stir until it thickens, about 15 minutes. If using a thermometer it should be done around 170ºF and it will coat the back of a spoon. Just don't let it boil.
Transfer the mixture to a bowl and press a piece of waxed paper or plastic wrap over the surface so it won't form a skin. Chill in the refrigerator, it will get even thicker. The curd will keep, covered tightly, for a week in the fridge or a couple months in the freezer.
*UPDATE: To make this even more super easy, put all the ingredients in a blender and blend until smooth and no butter grains show, a few minutes. Then pour into a saucepan and cook over low-med until thickened. It takes less than 10 minutes to have a whole batch done!
Easy Classic Lemon Curd
makes about 2 cups
6 tbsp butter, firm room temperature
1 cup sugar
2 large eggs
2 egg yolks
2/3 cup fresh lemon juice
1 tsp lemon zest (use organic lemons please to avoid pesticides)
Cream the butter and sugar with an electric mixer for about 2 minutes. Add the eggs and yolks one at a time. Beat well for at least one more minute. The better you cream it, the more insurance there will be against having to strain. (Older eggs are actually great for curd because the white has broken down somewhat which also helps against curdling.) Slowly mix in the lemon juice, then the zest. It will turn into a curdled looking soupy mess. Don't worry. Pour into a medium, heavy saucepan and cook on low until it smooths out. Increase heat to medium and cook and stir until it thickens, about 15 minutes. If using a thermometer it should be done around 170ºF and it will coat the back of a spoon. Just don't let it boil.
Transfer the mixture to a bowl and press a piece of waxed paper or plastic wrap over the surface so it won't form a skin. Chill in the refrigerator, it will get even thicker. The curd will keep, covered tightly, for a week in the fridge or a couple months in the freezer.
From fine Cooking
Oh gracious but I do love lemon curd. Gosh, we traveling and I think I have a number of lemons in the fridge I should use somehow before we go ... take with us lemon curd hoho what could be better!! Thanks for such a very good idea!!
ReplyDelete☺ You're so very welcome, and remember to take some spoons!
ReplyDelete