Tuesday, December 11, 2012

Lemon Curd

Lemon Curd
  • 3 lemons
  • 1 1/2 cups sugar
  • 1 cup butter
  • 4 eggs
  • 1/2 cup lemon juice
  • pinch salt
  1. Peel the lemons with a vegetable peeler. Add the zest to the bowl of the food processor. Pulse until the sugar is very finely minced. The oils will come out and flavor the sugar. Add the butter to the food processor. Add the butter and cream until it comes together. Add the eggs one at a time, with the machine running. Add the lemon juice and salt. Mix until the mixture is pale yellow.
  2. Add the mixture to a saucepan. Cook over low heat until it thickens. You need to stir the whole time, it takes about 10 minutes. You will know that it is ready when you dip a wooden spoon into the lemon curd, drag your finger across, and if the line stays, it is thick enough.

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