Luscious Lemon Curd Food

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LUSCIOUS LEMON CURD

Steps:

• Combine sugar and egg yolks in a medium sized pan.
• Stir in the lemon juice gradually and cook over a low heat, stirring constantly, until the mixture coats the back of your spoon and registers 168 degrees on a candy thermometer.
• Do not let this mixture boil.
• Remove mixture from the heat, and wisk until it is slightly cooled.
• Stir in the butter and grated lemon zest.
• Cool completely and place in jars for yourself and gift giving.

LUSCIOUS LEMON CURD

Steps:

• Whisk the sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
• Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8-10 minutes. DON'T LET IT BOIL!
• Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed.
• Must use within three weeks.

LEMON CURD

Steps:

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
• In a metal bowl whisk together zest, juice, sugar, and eggs.
• Cut butter into 4 pieces and add to mixture.
• Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes.
• Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days.
• Serve lemon curd warm or chilled.

CLASSIC LEMON CURD

Steps:

• Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a medium bowl and whisk to combine.
• Transfer the mixture to a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved.
• Reduce the heat to low and add the butter, 3 pieces at a time, stirring continuously until melted.
• Cook, stirring constantly, for a further 4-6 minutes or until the curd has thickened and coats the back of a spoon.
• Immediately strain into a heatproof bowl, discarding any solids. Allow to cool slightly and cover with plastic wrap. Refrigerate for 1 hour or until chilled.