Foolproof: Lemon Curd

Lemon Curd

Using this simple and easy technique, you will have satiny smooth lemon curd in 20 minutes.  The secret is to combine most of the ingredients before you start the cooking process.  This process eliminates any straining of the curd and produces a silky consistency.  Lemon Curd can be served with scones, shortbread, cupcakes, on top of waffles, between cakes layers and much more. Enjoy this luscious luxury.

 

3 lemons

1 tablespoon lemon zest

2/3 cup lemon juice

6 tablespoons butter, softened at room temperature

1 cup sugar

2 eggs

2 egg yolks

 

With a zester or potato peeler, remove the zest from a lemon (remove only the yellow peel, avoiding the bitter white pith) to make 1 tablespoon.  Juice the lemons to measure 2/3 cup.  In a mixing bowl, beat together the butter and sugar until creamy.  Slowly add the eggs and egg yolks, one at a time, in the sugar mixture.  Mix in the lemon juice.  Clip a candy thermometer onto the side of a medium heavy bottom saucepan.  Pour the mixture into the saucepan and cook on low heat until the curd looks smooth.  Increase the heat to medium high and stir the curd constantly for about 15 minutes until it reaches 170 on the candy thermometer.  Never let the mixture boil. Remove the curd from the heat and stir in the lemon zest.  Transfer the curd to a bowl and press plastic wrap on the surface of the lemon curd to prevent a skin from forming.  Refrigerate the curd and as it cools it will thicken further.  The lemon curd will last for a week refrigerated in a tightly covered container, or frozen for two months.  Makes 3 cups