I've never made lemon curd before, so I looked for the simplest recipe I could find. I also have no patience for double boilers! I began by whisking the eggs, juice and sugar in a saucepan, and stirred constantly with the whisk for the first 5 minutes, over Medium Hi heat. After 5 min, I lowered the heat to Med Low and switched to stirring with a silicone spatula. It thickened within 10 minutes, and looked smooth, but I strained it anyway. I was shocked at the bits of egg white left behind - almost 2 Tablespoons! So glad I strained it! I stirred the butter and zest in with a whisk until the butter was melted and the curd was smooth. It was like silk! The flavor was nice and tangy - almost too tangy, but I plan to serve it with gingerbread, so it should balance off nicely. It made just under 2 cups. I have to admit I changed the amounts a little bit: 3 eggs + 2 yolks, 1 cup sugar, 2/3 cup lemon juice, 5 TB butter, 1 TB lemon zest, packed. I will definitely bookmark this one to use again!
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I've never made lemon curd before, so I looked for the simplest recipe I could find. I also...