Lemon Curd Recipe
This recipe creates a delicious and versatile Lemon Curd for use in a variety of dessert dishes.
Equipment
- 1 Heavy Duty Saucepan
- Bowls, measuring cups and spoons
- Hand whisk
- Heat-Resistant Spatula
- Food thermometer
Ingredients
- 1 Cup Granulated sugar
- 8 Large Egg yolks
- ½ Cup Lemon juice freshly squeezed or bottled
- 8 Tablespoons Unsalted Butter cold and cut into ¼" cubes
Instructions
- Combine the lemon juice, egg yolks and granulated sugar in a small saucepan.1 Cup Granulated sugar, ½ Cup Lemon juice, 8 Large Egg yolks
- Heat over medium-low heat, stirring constantly.
- Continue to heat for 3 - 5 minutes until mixture thickens and begins to simmer (temperature will be approximately 180 ℉).
- Remove saucepan from the heat and stir in cold butter. Continue stirring until all the butter has melted.8 Tablespoons Unsalted Butter
- Optional if any lumps formed in curd: Strain curd through a sieve placed over a bowl to remove any lumps.
- Press plastic wrap over top of curd to prevent a skin from forming. Place in refrigerator until cooled completely.
Nutrition
Calories: 2038kcalCarbohydrates: 213gProtein: 23gFat: 128gSaturated Fat: 71gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 4gCholesterol: 1710mgSodium: 789mgPotassium: 305mgFiber: 0.4gSugar: 203gVitamin A: 4767IUVitamin C: 47mgCalcium: 212mgIron: 4mg
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