Lemon Curd un-curdled

Posted on May 22, 2011

0


CANIT14_lemon_curd3

Some folks go bananas… I’ve gone LEMONS!

Lemon curd… mmm… Goes great on these Irish soda bread rolls, a-top a scoop of Bi-Rite lavender ice-cream, or just by the spoonful…

Lemon Curd (yields about 4 eight ounce jars)

Ingredients:

1 cup lemon juice (about 5 large lemons – I prefer Meyer Lemons, which are actually quite small so… lets say about eight)
Finely grated zest of two lemons
4-5 large eggs
1 and 1/2 sticks unsalted butter
1 1/3 cups granulated sugar (When using Meyer lemons, which tend to be sweeter, I would use only 1 cup sugar)

Method:

  1. Prep: Squeeze lemon juice and grate lemon zest. Beat eggs. Set aside in separate bowls.
  2. Place lemon juice, lemon zest, butter (cut into 1 inch cubes), and sugar into a double boiler or heat proof bowl over a 3-quart sauce pan of simmering water. Mix to incorporate.
  3. As soon as the butter is melted and the mixture is hot and glossy, pour a partial amount of beaten egg (equivalent to one egg) into the double boiler. Whisk until incorporated, then continue with another part of the beaten egg. Repeat until all the beaten egg mixture is incorporated. *see note below
  4. Continue to stir mixture over low heat for 9-10 minutes (temperature should read 180-183 degrees Fahrenheit on a candy thermometer).
  5. Immediately pour into jars. Seal and process through canning water bath method. Use within 1 month, store in fridge after opening.

*note: If lemon mixture is too hot when pouring in the beaten egg mixture, the egg will curdle. To prevent this from happening, you can measure the temperature of the lemon mixture with a candy thermometer. The temperature should read 130-140 degrees Fahrenheit (one of the reasons you’re making this in a double boiler rather than over direct heat, is to keep the mixture cooking at this lower temperature). If the egg does happen to curdle, remove the pan from the stovetop heat and vigorously whisk until the mixture becomes smooth again.

Fruit curd can be created in many variations, though lemon has a higher acidity content which makes it ideal (and very tasty at that!). Play around with different variations and flavors (lemon rosemary curd? raspberry curd?)… and if you have an idea please do share in the comments below.


Tagged: , ,
Posted in: Recipes