Lemon Curd
Lemon curd is a custard-like dessert sauce made with eggs, lemon juice and zest, sugar, and butter. It keeps for up to a week in the refrigerator, and it is excellent on shortbread, biscuits, scones, and English muffins. It can also be used in a variety of other dessert preparations.
Source and licence
"Lemon Curd" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Curd, revision 4587303), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Curd&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587303
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Cut the butter into small chunks.
- Put eggs, zest, sugar, and salt into saucepan.
- Whisk ingredients in pan until frothy and light in color (1–2 minutes).
- Add lemon juice and whisk for 30 seconds.
- Add butter chunks.
- Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.
- Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).
- If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.
- Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.
- Refrigerate to thicken the product further. Store in the refrigerator.