top of page

Lemon Curd

Updated: Sep 28, 2018

6 egg yolks, beaten

1 cup sugar

½ cup fresh lemon juice, strained

½ cup unsalted butter (Cold and cut into small pieces)

1 tablespoon lemon rind, grated


Beat the egg yolks until well-blended. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucepan prevents curdling.) Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 15 minutes. Do not hurry the process or else the eggs will curdle.

Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat-proof measuring cup and stir in the cold butter pieces, which cools down the mixture quickly. Add the rind, continue stirring until well-blended.

Recent Posts

See All

Yellow Cupcakes

Yields 9 2/3 cup butter, softened 1 cup sugar 2 cups flour 1 T baking powder 1/2 tsp salt 1 cup milk 2 T Vanilla extract 2 eggs Preheat oven to 350F. Cream together the butter and sugar. Mix together

Citrus Upside Down Cake

Serves 1ea 9-in cake or about 10 ramekins Ingredients: 2 sticks butter plus 3 tablespoons, at room temperature 2/3 cup light brown sugar 2 teaspoons fresh lemon juice 3 oranges (navel, Cara Cara, bloo

Crepes

4 eggs 1 1/2 cups flour 1 cup milk 1/4 tsp salt 1 tsp sugar 2/3 cup cold water 2 Tbsp oil 2 Tbsp butter, melted Whisk the eggs into the flour and slowly incorporate the remaining ingredients to make a

Comments


Commenting has been turned off.
bottom of page