Alton Browns Lemon Curd Food

LEMON CURD

Lemon Curd image

Provided by Alton Brown

Categories dessert

Time 20m

Yield 1 pint

Number Of Ingredients 4

Ingredients

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Steps:

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.

ALTON BROWN'S LEMON CURD

Alton Brown's Lemon Curd image

I just tripled this recipe a couple of days ago and canned the lemon curd. The recipe makes delicious lemon curd, I hope you enjoy! **** I've heard that lemon curd will keep in the freezer for up to a year.

Provided by Queen Dana

Categories Lemon

Time 15m

Yield 1 pint

Number Of Ingredients 4

Ingredients

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup butter, cut into pats and chilled

Steps:

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.

EASY HOMEMADE LEMON CURD RECIPE

Easy Homemade Lemon Curd Recipe image

Provided by peridot728

Number Of Ingredients 4

Ingredients

5 egg yolks
1 cup granulated sugar
4 lemons, zested and juiced
1/2 cup unsalted butter, cold

Steps:

In a small sauce pan with a double boiler, heat one inch of water to boiling. In double boiler (or a metal bowl to go over the saucepan of water) whisk together the egg yolks and sugar. Measure out 1/3 cup lemon juice (discard any remaining juice or save for another use) and add juice and zest of 4 lemons to sugar mixture. Continue whisking over heat for about 8-9 minutes. It will begin to thicken slightly. Remove from heat. Add butter, one tablespoon at a time, whisking until melted and smooth. Once all butter has been added pour into a bowl, covered, and refrigerated until thickened and cooled. Mine took about 2 hours to chill. Store for up to two weeks in refrigerator. ENJOY.

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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 metal bowl and whisk until smooth, about 1 minute.
Measure lemon juice and, if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
Once the water reaches a simmer, reduce the heat to low and place the bowl on top of the saucepan. (The bowl should be large enough to fit on top of the saucepan without touching the water.) Whisk until thickened and the mixture is light yellow and coats the back of a spoon, about 8 minutes.

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