Sunday, July 26, 2009

Homemade Lemon Curd

This excellent recipe for lemon curd makes a great dessert topping. My mom prepares several batches every year around Christmas. It is best served in mini tart shells, but in our family it has been known to top bread/toast in mornings as well. Surprisingly, I have found that several people have not known about this type of food creation, so for the curious, check out the wiki page here. For the rest, here's how you make it. :)

  • 1/4 lb butter
  • 2 + 1/4 cups sugar
  • 6 eggs
  • Grated lemon rind from 2 lemons
  • Juice from 3 lemons
  • Double boiler
  • Medium bowl
  • Fork or whisk
  • Jam jars
  1. Whisk the eggs in the bowl until they are mixed well.
  2. Add the sugar, lemon rind and juice and mix some more.
  3. Add the butter to the mixture, and mix it again.
  4. Transfer the whole mixture to a double boiler. Periodically stir the mixture, and cook it until the butter has melted and it has achieved a nice, thick consistency.
  5. Remove from the heat, and transfer to jam jars to store it, if you wish.
From experience, it is best to do all of the mixing ahead of transferring to the double boiler. Nothing ruins the batch more than bits of cooked egg white floating around (though it still tastes good... just looks a bit weird). Try the recipe out, and let us know what you think! We hope you enjoy it.

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