Perfect Lemon Curd Food

PERFECT LEMON CURD

Steps:

• In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
• Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
• Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.

LEMON CURD

Steps:

• Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
• Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

EASY LEMON CURD RECIPE

Steps:

• In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
• Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
• Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
• The curd keeps fresh in the refrigerator for about 1 week.

LEMON CURD

Steps:

• Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
• Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

LEMON CURD

Steps:

• Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
• Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
• Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

EASY LEMON CURD

Steps:

• Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.
• Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.
• Remove from heat and pour into jar(s). Makes just shy of 2 cups.

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.

THICK LEMON CURD

Steps:

• Start by washing your lemon, dry, and zest. It took 2 lemons to get the 2 tablespoons I needed.
• Mix the granulated sugar and lemon zest together in a small bowl.
• Add the egg yolks and whisk for about 30 seconds. Then add in the lemon juice and mix that to combine as well.
• Move them to a medium-size heavy bottom saucepan.
• Heat over low heat stirring constantly. Remember that this will burn quickly. So be sure to mix even in the corners of the pan.
• Once this comes just barely to a boil and is thickened, remove from heat.
• Add in the cubes of butter and mix until it is melted and well combined.
• At this point, you can use it like it is, or you can strain if you want a really smooth curd. I personally like the zest in the curd, so I do not strain. This will be a personal choice though, strain if you like.
• If you are not going to use it right away, make sure and cover the surface with plastic wrap. This will need to be right on top of the curd, otherwise, it will form a "skin" on the surface.
• If you are not planning on using this right away, allow it to cool, then place in the fridge.
• It will hold in the fridge for up to 2 weeks. Or, you can freeze it for up to 3 months in an airtight container.
• Now, sit back and enjoy. You deserve it!

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

PERFECT LEMON CURD

Steps:

• 1. Strain lemon juice through a fine sieve to remove any pulp or seeds.
• 2. In a microwave-safe glass bowl, melt butter. In a separate bowl, whisk together lemon juice, sugar and eggs.
• 3. Slowly whisk lemon juice mixture into butter, whisking constantly to avoid curdling.
• 4. Microwave on HIGH at 1-minute intervals, whisking well, until curd coats the back of a spoon. Three to four rounds in the microwave should do it.