Lemon Curd
Lemon Curd

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, lemon curd. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lemon Curd is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Lemon Curd is something which I’ve loved my whole life.

Check Out our Selection & Order Now. Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated.

To begin with this recipe, we have to prepare a few ingredients. You can have lemon curd using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Curd:
  1. Take 6 medium sized lemons,
  2. Take 8 egg yolks
  3. Get 1 whole egg
  4. Take 1 cup sugar
  5. Get 1 good pinch of sea salt flakes
  6. Prepare 1 1/2 stick unsalted butter , in small pieces
  7. Get What you will also need
  8. Prepare 3 cup hot water
  9. Make ready 1 tsp white vinegar
  10. Prepare 3 cup (28 oz.) capacity jar -something between a pint jar and a quart jar.
  11. Prepare 1 wax paper disk, or small piece plastic wrap
  12. Prepare 1 cellophane jar cover and elastic or lid to fit the jar

Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Making lemon curd—or any citrus curd—is pretty flexible as long as you keep a few general guidelines in mind. For a sweeter or less-sweet lemon curd, you can reduce or increase the sugar.

Instructions to make Lemon Curd:
  1. Heat oven to 200C
  2. Wash jar and put it in the oven (without its lid) for 10-20 minutes
  3. Carefully remove it from the oven and set it aside.
  4. Pour hot water over the lemons in a large bowl, add the vinegar and let stand for 30 seconds. This is to remove any wax or detritus from the lemon skin, and releases more juice from the lemons.
  5. Dry the lemons, then zest them and then juice them (you will use both)
  6. In a medium saucepan, whisk the eggs and sugar lightly.
  7. Put the pan on a medium low heat, and add the juice and zest, followed by the butter and salt
  8. Bring it up to a simmer and stir it with the whisk until it thickens up (about 15-20 minutes)
  9. Pour it through a sieve with quite a wide mesh into a jug, then pour into the jar.
  10. Wipe away any spilt curd, place the wax disk on top wax side down, then set aside to cool.
  11. Add the lid or cellophane cover, a label (if you want) and refridgerate until cold.
  12. Will keep for two weeks in the fridge.

For a thicker, richer lemon curd, add an extra egg yolk. For a richer, more buttery lemon curd, play with the amount of butter. If you don't have enough lemon juice, unsweetened Kool-aid lemon ade flavor adds a great flavor to the curd. Store-bought lemon curd doesn't even deserve to share the same name as homemade. This from-scratch lemon curd is deliciously tangy, creamy, and sweet.

So that is going to wrap this up with this exceptional food lemon curd recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!