Ingredients
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
Directions
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
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By lorrainegrace_1...
Pensacola, 48
on March 15, 2013
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I suppose I should have read the reviews before making this. The taste is fabulous, but my problem is with my stove-thus maintaining the proper temperature. When I got to 8 minutes, it wasn't even warm--it would not have melted the butter at all! ("simmer" setting apparently means no heat on my stove...so I cranked up the heat and got it back to a slow boil and then continued stirring. It got thick to the point that it was gummy on my scraper when I was pouring it into my jars, however I did notice some separating in the jar (isn't ombre the trend now anyway!?. I have just been shaking the jar covered with plastic wrap as it cools hoping that I can maintain the consistency. I'll try it again, but I'll make sure the temperature is right!!
By catorina.7_12983052
New York, 72
on March 06, 2013
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um.....AMAZING!!!
That is all.
Oh--and simple; a bit of prep work, but deliciously easy.
Are there any other variations? Like for lime, vanilla, banana, etc??
By lemoncurdisgreat
on February 14, 2013
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No trouble with it setting up and I admit I put four egg yolks and one egg white simply because I was worried it would be too egg-yolky. I used a wooden spoon as I thought it might taste metallic. Sometimes lemon curd has a metallic taste or an egg yolk taste. I used all the butter. Leave it to the Brits to figure out a way to get butter into another sweet dish. I just wonder if it could be tripled and then put up in a water bath?
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