Alright peeps, gather 'round because today we're celebrating one of my kitchen triumphs: homemade lemon curd! I adore lemons—they're like little balls of sunshine in every dish. And when it comes to a tangy treat, nothing beats this homemade goodness. So that's why I set out to try to create a recipe that gets those tastebuds singing!
Karrie, one of my dearest friends whose love for lemon curd is unmatched, discovered the magic of this lemon curd when I shared a jar of my recent batch with her. To my delight, she couldn't resist texting me: "Your lemon curd is absolutely DELICIOUS!!! We've been enjoying it with scones and even straight from the spoon!" With praise like that, I knew this recipe had reached perfection! My work was done.
Karrie, this one's for you!
(Karrie and, her daughter, Rina)
Whether you're indulging in a sweet craving or surprising your brunch crew, this homemade lemon curd will brighten any occasion. So grab those lemons and let's whip up something delicious!
Ways to Enjoy Our Homemade Lemon Curd:
Spread It Thick: Perfect on toast, scones, or cheesecake. Even better, drizzle over Pavlova!
Fill Up Your Sweets: Use it as a cake filling or swirl it into yogurt.
Mix It Up: Stir into oatmeal or drizzle over pancakes or French toast.
Couple of Tips:
TIP 1: It is not necessary, but a thermometer is really helpful for this recipe. If you don't have one, then you are looking for a consistency that coats the back of a spoon and leaves a trail when you run your finger through it. It should be just starting to thicken.
TIP 2: Timing is key. Lay out all your ingredients and equipment before hand.
TIP 3: Use non-reactive bowl. A nonreactive bowl is made from a material that does not react chemically with acidic or alkaline ingredients. Common nonreactive materials include stainless steel, glass, ceramic, and certain types of plastic.
TIP 4: When heating mixture the second time, use a wooden spoon or stainless steel whisk.
Yields about 3 cups
EQUIPMENT
Medium Nonreactive Bowl (for mixing egg/sugar)
Nonreactive Bowl or Jar (to store lemon curd) with lid
Plastic Wrap
Stainless Steel Whisk / Wooden Spoon
Fine Mesh Strainer
Medium Sauce Pan
INGREDIENTS
2/3 cup Lemon Juice
Zest of 1 Lemon
2 Eggs
4 Egg Yolks
2/3 cup Sugar
2 tbsp Unsalted Butter
1 tbsp Vanilla
1 tbsp Heavy Cream
Pinch of Table Salt
INSTRUCTIONS
Add the lemon juice and zest to a medium sauce pan and simmer over low heat just until you begin to see steam rising; immediately remove from heat. It should NOT come to a boil.
While the lemon juice heats, add sugar and eggs to a medium size bowl. Whisk vigorously until the sugar has dissolved and becomes a light pale yellow (about 2 minutes).
Now its time to temper the egg/sugar mixture. We don't want scrambled lemon eggs! While whisking, slowly and gently stream the lemon juice into the egg/sugar mixture. If you need to, enlist a second set of hands to help.
Once all the lemon juice has been added, continue to whisk for a few more seconds, ensuring there are no hot spots.
Return mixture to the sauce pan and cook over medium heat, whisking constantly. Do not stop whisking; it can quickly burn. This will feel like forever; patience is key.
Continue to cook and whisk until mixture reached 175 degrees F *or* coats the back of a spoon and is slightly thickened. Immediately remove from heat.
Off the heat, whisk in butter until completely melted.
Add vanilla, heavy cream, and a pinch of salt and stir until well combined.
Pour through strainer into your storage bowl.
Place a piece of plastic wrap directly over the top of the curd, ensuring it is in contact with the entire surface to prevent it from forming a skin while cooling.
Let cool for 15 min on the counter. Then move to the fridge for at least 4 hours.
You can store curd in the fridge for up to two weeks. It can remain in the bowl with plastic wrap or a lid, or transfer it to a jar with a lid to keep it fresh and delicious!
Yummy!
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