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lemon curd recipe: round one

a
agrodolce Mar 19, 2005 02:57 PM

Thanks for the feedback on my idea to keep lemon curd around...I experimented with heating the jars in a 200 deg. oven and pouring the warm curd in and sealing(hot pack method)...I did get a vacuum seal, which I suppose might keep it fresher in the fridge til opened, which was this morning of course. I worried about over heating and slowing the cooling of the curd by doing it this way, tho it came out just fine.
Here's the way I made it this round:

Meyer Lemon Curd

3/4 cup Meyer lemon juice
1-1 1/2 T zest ( microplane-style zester so its very fine)
1/2 cup sugar
one stick unsalted butter, cut into 6-8 chunks
3 whole eggs
3 egg yolks
pinch of sea salt

~heat juice, zest and sugar over low heat or better yet a double boiler in a heavy stainless or enamel pan...heat should be gentle

~whisk eggs and yolks together in a bowl

~when sugar is dissolved, temper eggs by adding a bit of the juice mixture to eggs while stirring, then add all back to pan on stove and whisk constantly until egg/juice/sugar mixture thickens...this takes 3-6 minutes in my experience

~add butter one or two lumps at a time, whisking continually, adding more when incorporated

~remove from heat, place in ramekins, jars or glass/ceramic bowl

This makes a curd that is on the tart side, as I prefer it. Also, I adore zest and don't mind the tiny bits in the finished curd. You could cut back the amount of zest, and if you used a striper to zest, could sieve it after cooking as some recipes suggest.

  1. b
    babette feasts Mar 19, 2005 06:29 PM

    I routinely bring lemon curd to a boil and it doesn't separate like an overcooked creme anglaise would, so I'd say don't worry about overheating. I also sometimes use 25% lime juice to get that extra tartness & complexity.

    Bon appetit!

    2 Replies
    1. re: babette feasts
      c
      Curtis Mar 19, 2005 07:54 PM

      I think once the curd hits an overall rich consistency, it's a lot more forgivable to boiling... but before it, if you bring it up quickly when it's very liquid, it takes a bit of effort to not make it lump up and have scrambled eggs.

      1. re: Curtis
        b
        babette feasts Mar 20, 2005 06:44 PM

        I do stir constantly (but slowly), but that is more to prevent scorching on the bottom since I cook it on high.

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