Lemon Curd
4 Simple Ingredients
Here is a simple but fantastic recipe that is so simple you will always have a jar in the refrigerator! Like with any recipe, the fresher the ingredients the better the end result which is why I use only fresh squeezed lemons versus bottled lemon juice. And as the recipe calls for zest of lemon anyways, you will not be able to cut corners. I also have to recommend washing the lemons well prior to zesting as they are one of the most contaminated fruits we can purchase. A study was done not too long ago where a panel of scientists went into a restaurant to test where the most contamination in food was for consumers. Normally we would think somewhere in the kitchen or storage but ironically the number one contaminated food in the restaurant was the pre-cut lemons that they served with drinks or as a side with fish dishes. Not to scare you but next time you order Ice Tea with lemon think about how many people have touched that slice before it ended up in your drink!
I normally only buy organic but sometimes the organic lemons are too old and I end up breaking down and buying regular commercial grade like for these pictures. The organic I found yesterday were half rotten so I bought regular ones and washed the heck out of them.
What you will need for this recipe is 4 ingredients. Lemons, eggs, butter and sugar. Told you it was simple. It is also much easier to do this recipe if you have a blender. I never did and just used my food processor, but now that Mom picked up a blender at a yard sale for me, this recipe is so much easier and quick!
INGREDIENTS
3 Lemons - to be zested and juiced
1/2 Cup Butter - melted and hot
1 Cup Sugar
5 Eggs
I normally only buy organic but sometimes the organic lemons are too old and I end up breaking down and buying regular commercial grade like for these pictures. The organic I found yesterday were half rotten so I bought regular ones and washed the heck out of them.
What you will need for this recipe is 4 ingredients. Lemons, eggs, butter and sugar. Told you it was simple. It is also much easier to do this recipe if you have a blender. I never did and just used my food processor, but now that Mom picked up a blender at a yard sale for me, this recipe is so much easier and quick!
INGREDIENTS
3 Lemons - to be zested and juiced
1/2 Cup Butter - melted and hot
1 Cup Sugar
5 Eggs
Step 1 - Zest the Lemons
Zesting the lemons
Once I wash the lemons well, I grate the lemon so that I have just the zest which is the yellow skin of the lemon. Try not to get too much of the white as this tends to be bitter. You should be able to just swipe a grater one or two times in a single spot to get best zest then move to another spot. There isn't a specific amount needed here as you are looking for the oils so I usually do all 3 so about a Tablespoon from each is my guesstimate.
Step 2 - Juice the Lemons
Juicing the Lemons
Once the 3 lemons are zested, I cut them in half and juice them using a hand juicer. I know I could use my electric one but for a small recipe like this why bother taking the big lug out. So I do it the old fashion way. I put the zest and juice in the blender and usually I have around 1 cup (8 oz) of measured zest and juice. You may wish to strain the juice to make sure you get all the seeds out of the juice before adding it into the blender. I never bother as it makes it more homemade if you have a few pips.
Step 3 - Adding the rest of the ingredients
Adding butter to blender
Once I am done with the juicing, I get the pan I am going to use for the cooking portion of this recipe and melt the butter on the stove. I recommend doing this on low heat so the butter does not scorch and burn. While the butter is melting add the 1 cup sugar and 5 eggs to the blender and prepare to add the butter. I don't even turn it on yet as I wait for the butter and then stir the whole mixture at the same time. Once the butter is completely melted I turn on the blender (low stir) and slowly add the melted butter to the mix. I mix this for a minute or so then pour the mix into the pan and place back on the stove.
Step 4 - Cooking
Ready to cook
I turn the heat to Medium low flame and start stirring the mix. It is important to continue to stir as if you allow the mix to sit the egg part of the recipe will stick to the pan and cook to sides. Usually it will mix back in if you haven't let it go to long so don't panic if this happens! You will only cook the curd until it thickens which is usually 4 minutes or so.
Step 5 - Almost Done!
Curd should stick to utensil
The curd will go from liquid to thick almost instantly so keep stirring even after it starts thickening. You are looking for the curd to cling to your utensil as pictured to left. At that point you have have done it and you now have made your very first batch of Lemon Curd. Now it is time to jar it, chill it and Eat it!
The yield is about 20 ounces or so - I usually get a couple of 1/2 pint jars and small bowl for testing ;0) out of it. I never can wait until it is completely chilled and end up eating it almost as soon as I have finished. I prefer mine on toast and what better than English Muffins cooked to perfection! I hope you enjoy this as much as we do! Happy Cooking!