Lemon Curd

One of the joys of moving to Florida, was the prospect of having our very own lemon tree and as luck would have it, the house we bought had a very neglected lemon tree in the back yard. Having trimmed it and transplanted it, our tree finally gave us the most succulent fragrant lemons I have ever had! Home-made lemon curd and home-made lemon meringue pie are just a few of the delicious recipes I enjoy making all the more for having freshly picked organic lemons from our very own back yard! The beauty of this recipe is that you can easily double or triple it if you want more. Here I have made a large batch as I wanted to give some jars to our weekly bridge club. My favorite way to enjoy lemon curd is with warm croissants. What will you enjoy with yours?

Note: When adding the lime juice to the butter, sugar and egg mixture, it will look like it is curdling; almost like yellow cottage cheese. Don’t worry. As soon as you put it in the pan to cook, the ingredients will melt and homogenize.

Instructions for how to sterilize jars here.

BUTTERY LEMON CURD

  • Difficulty: Moderate
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Ingredients:
6 lemons (about 1 1/4 cup of juice)
2 1/2 cups of granulated sugar (I prefer non-refined)
1/2 lb of butter, unsalted, at room temperature (I like Kerrygold as it’s from pasture-fed cattle)
10 extra large egg yolks (save the whites for making meringues)
Zest of 6 lemons
Pinch of salt

Instructions:
Sterilize your jars and lids before you start
Finely grate the zest of the lemons
Separate the egg yolks from the the egg whites
Process sugar and zest together a couple of minutes until very well combined and the sugar becomes more powdery in its consistency
Cream the butter separately using the paddle of your food mixer or a hand-held mixer
Add the sugar and zest mixture to the butter and whisk it all together
Beat in the egg yolks, one at a time
Add the lemon juice in a steady stream, then the salt
At this stage the mixture may resemble the texture of cottage cheese, fear not!
Pour the mixture into a heavy bottomed pan and warm over low to medium heat stirring continuously
Insert a cooking thermometer, the temperature should reach about 210F but don’t allow it to boil
Stir at this temperature for a few minutes until your mixture thickens (slightly thicker than clear honey)
Let it cool down a bit
Pour into sterilized jars and refrigerate

Notes:
It will keep fresh in the refrigerator for about 8 months if properly sealed

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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