CAN YOU BUY LEMON CURD RECIPES

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Steps:

• In the bowl of your mixer beat the butter until smooth,  blend in the lemon extract and zest. Add 1/2 of the powdered sugar and 1/2 of the milk and mix at medium speed until combined. Add remaining powdered sugar and gradually add the milk.  You can also add a touch of lemon yellow coloring gel at this point if you would like more color. Mix at medium speed 3 to 5 minutes scraping the sides and bottom of the bowl occasionally.  At the end of mixing, slow down the mixer to very low speed for a minute or two, this will help to eliminate air pockets in the buttercream. Yield:  6 cups  - enough to fill and frost a 3 layer 8 inch cake Can be frozen in an air tight container for at least 3 months.  Thaw on countertop and remix If your buttercream is too thin, add more powdered sugar. If the consistency is to thick, add a bit more milk, 1 teaspoon at a time.