Homemade Lemon Curd – Best Ever
Luscious, thick and bright sunny yellow, and bursting with fresh lemony citrus flavor, our Homemade Lemon Curd is made with fresh lemon juice and zest using the best foolproof techniques. In addition, our Lemon Curd is creamy and smooth due to the addition of butter. Perfect for gift giving as well as everyday, holiday and special occasion desserts. It’s like summer sunshine on a spoon!
For this Homemade Lemon Curd recipe, I merged together Alton Brown’s methods and, for the most part, Rose Levy Beranbaum’s ingredients ratio for Lemon Curd. For beginners, I believe using a double boiler (Alton’s preferred method) is ideal as it creates a gentle and controlled environment to make the curd thus preventing any scorching or burning.
Important Side Note: Speaking of saucepans and double boilers, it is of utmost importance to use a heavy, non-reactive saucepan or double boiler when preparing Homemade Lemon Curd—such as stainless steel (like I used), anodized aluminum or enamel—as well as a stainless steel whisk and wooden spoon (like I used). The reason is because some materials, such as plain aluminum or unlined copper, will react with the naturally occurring acid in the lemons. Invariably, this reaction will cause the discoloration of the lemon curd (turning it a chartreuse green color) and give it a distinct and off-putting metallic flavor.
Ingredients
Directions
for full instruction please see : wickedgoodkitchen.com
For this Homemade Lemon Curd recipe, I merged together Alton Brown’s methods and, for the most part, Rose Levy Beranbaum’s ingredients ratio for Lemon Curd. For beginners, I believe using a double boiler (Alton’s preferred method) is ideal as it creates a gentle and controlled environment to make the curd thus preventing any scorching or burning.
Important Side Note: Speaking of saucepans and double boilers, it is of utmost importance to use a heavy, non-reactive saucepan or double boiler when preparing Homemade Lemon Curd—such as stainless steel (like I used), anodized aluminum or enamel—as well as a stainless steel whisk and wooden spoon (like I used). The reason is because some materials, such as plain aluminum or unlined copper, will react with the naturally occurring acid in the lemons. Invariably, this reaction will cause the discoloration of the lemon curd (turning it a chartreuse green color) and give it a distinct and off-putting metallic flavor.
Ingredients
- 7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
- 1¼ cups + 2 tablespoons (275 grams) granulated sugar
- 4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
- Pinch of kosher or sea salt
- 1 tablespoon (6 grams) finely grated lemon zest
- ½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats
Directions
- Add an inch or so of water to a medium, heavy nonreactive (noncorrodible) saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.
- Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
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for full instruction please see : wickedgoodkitchen.com
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