Lemon Curd

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Lemon curd. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Lemon curd is one of the most popular of current trending foods on earth. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. Lemon curd is something which I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Lemon curd, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon curd delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Lemon curd using 6 ingredients and 8 steps. Here is how you can achieve that.

Difficulty level: Easy
Prep time: 29 minutes
Cooking time: 30 minutes
Allergen info: Contains dairy

Ingredients and spices that need to be Take to make Lemon curd:

1. 4 large egg yolks
2. 2/3 cup granulated sugar
3. 1 Tablespoon lemon zest
4. 1/3 cup fresh lemon juice
5. Pinch salt
6. 6 tbsp unsalted butter at softened, at room temperature

Instructions to make to make Lemon curd

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method by placing one vessel inside another) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
5. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
6. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
7. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
   No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl
8. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect it's texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mash sieve if you want to take the extra step.

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So that's going to wrap this up for this exceptional food Recipe of Homemade Lemon curd. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!