I wasn't going to post anything today, but this recipe tempted me. I used to make Lemon Curd when I lived in England, but I have never made nor even tasted it since I emigrated. The recipe I used to use had a lot more sugar in it, as I recall. Doesn't it look delicious? If I weren't going out to lunch, I might even go grab some lemons and make it. However, at the Mandarin I will be eating enough food to last me quite a while I think.
Lemon Curd
4 lemons, juice and zest
1/2 cup sugar
4 large eggs
6 Tbs unsalted butter
1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.
Yield: 20(1 1/4 cups or 20 1 tablespoon servings)
Author: Kevin Lynch
Source: Closet Cooking
Author Notes
Note: You can cook the lemon curd directly in a saucepan rather than in a bowl on top of the saucepan with the simmering water but there is more of a chance for the egg to cook and produce little white flecks in the otherwise smooth and creamy curd.
Note: If some of the egg does cook and turn into little white flecks in the curd, you can push the curd through a sieve to remove them!
Note: Let cool and store in the fridge for up to a week.
Have a great day
Lemon Curd
4 lemons, juice and zest
1/2 cup sugar
4 large eggs
6 Tbs unsalted butter
1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.
Yield: 20(1 1/4 cups or 20 1 tablespoon servings)
Author: Kevin Lynch
Source: Closet Cooking
Author Notes
Note: You can cook the lemon curd directly in a saucepan rather than in a bowl on top of the saucepan with the simmering water but there is more of a chance for the egg to cook and produce little white flecks in the otherwise smooth and creamy curd.
Note: If some of the egg does cook and turn into little white flecks in the curd, you can push the curd through a sieve to remove them!
Note: Let cool and store in the fridge for up to a week.
Have a great day
Hi Jo - love the taste of lemon curd ... so so good! Cheers - now I want me some lemon curd tart ... !! Hilary Thanks for visiting ...
ReplyDeletehttp://positiveletters.blogspot.co.uk/2017/04/e-is-for-extinct-animals-and-endangered.html
Me too Hilary. Used to make it quite a bit when I lived in England, not sure why I have never made it since.
DeleteLove lemon curd and I have made it often. Love it on scones. There is also a brand made in Canada that I buy - Dickinsons's.
ReplyDeleteI must have a look for that brand Denise, I haven't come across it, but I haven't been looking.
DeleteI've never had it....I had no idea the recipe would be that easy!
ReplyDeleteIt is delicious JoJo, I am sure you would love it. Yes, very easy if you are careful with the stirring.
DeleteWe love anything and everything lemon. We have a juicer and the lemons help balance out the beets and carrots and such. We love juicing it's so healthy.
ReplyDeleteNever used a juicer Stephen. Think I prefer my veg whole.
DeleteI haven't made lemon curd for years. Not sure why but that recipe sounds easy and delicious so I might have a go at it.
ReplyDeleteFunny isn't it? Neither have I. It does sound easy Helen and not as much sugar as the one I used before.
DeleteYum.
ReplyDeleteDefinitely yum Ivy
Delete