Lemon Curd

6 Servings
Lemon Dessert
Lemon Curds dessert tarts filling American Dessert

3 oz Unsalted ter (room temp)
1 cup ar
2 large s
2 large yolks
2/3 cup fresh on juice
1 tsp grated on

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.


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Lemon Curd

20 Servings
Lemon Jam
Lemons lemon curd Curds Lemon lemon juice Jam

2 large s
6 -8oz ar
4 oz ter
1 Finely grated rind and juice of 2 lg ons

Beat eggs Put sugar, butter, lemon rind and half of lemon juice into a bain-marie. Stir slowly until everything is dissolved. Add the beaten eggs and remaining lemon juice. Heat gently, stirring continually until the curd will coat the back of a spoon (like a thick cream) Pour into heated jars and use within 6 weeks.


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