PERFECT LEMON CURD RECIPE | ALLRECIPES
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments
Total Time 21 minutes
Prep Time 15 minutes
Cook Time 6 minutes
Yield 1 2/3 cups
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, CarbohydrateContent 14 g, CholesterolContent 66.8 mg, FatContent 8.9 g, FiberContent 0.1 g, ProteinContent 1.7 g, SaturatedFatContent 5.2 g, SodiumContent 18.7 mg, SugarContent 13 g
PERFECT LEMON CURD RECIPE | ALLRECIPES
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments
Total Time 21 minutes
Prep Time 15 minutes
Cook Time 6 minutes
Yield 1 2/3 cups
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, CarbohydrateContent 14 g, CholesterolContent 66.8 mg, FatContent 8.9 g, FiberContent 0.1 g, ProteinContent 1.7 g, SaturatedFatContent 5.2 g, SodiumContent 18.7 mg, SugarContent 13 g
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- 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.
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- Prepare an ice water bath; set aside. Whisk together the egg yolks and sugar in a medium heatproof bowl. Add the lemon juice, butter, and lemon zest. Place over a pan of simmering water and cook, whisking occasionally, until thick, about 15 minutes. Transfer bowl to ice water bath and let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the curd. Transfer to refrigerator until completely cold, at least 2 hours and up to overnight.
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