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It’s All In How the Lemon Curds….

Tuesday, October 27th, 2009

Hello, Darlings.  I have been asked by a few readers for some recipes.  One request comes from Vicky over at Tradition Moderation Simplicity, who was kind enough to try our carrot curd recipe and was curious about the lemon curd recipe from which it originated.  This is for you, Vicky!

Lemon Curd

  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.

Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.

Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Strain mixture through a sieve before moving to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

There you go, Vicky. Easy as pie. Lemon Pie!  It is so good – either on scones, layered on cakes or cupcakes or just by itself.


xoox, Patti