Lemons and Summer

I love lemon curd.

Maybe because it’s easy, maybe because it requires me to pay attention while cooking.  I always have a moment when I think it’s not going to come together.  Typically I use the double boiler method.  This time I used my food processor.  It’s less of an arm workout.  I’ve seen recipes with the whole egg and others with just the egg yolk.  Egg yolk works best for me, I never need to strain my curd.  You can find the original food processor recipe from Food Network here.  The recipe below is what I ended up doing with the Food Network version.

 
Materials:

• Knife
• Micro zester
• Funnel strainer
• Food processor
• Whisk
• Cling wrap
• 4 (5.6) ounce jars
• 2-4 quart pot

Ingredients:

• 3-4 lemons
• 1 1/2 cups sugar
• 1/4 pound salted butter, room temperature
• 4 extra-large eggs
• 1 cup lemon juice (3 to 4 lemons)

Directions:

• Using the micro zester, remove the zest of 3 lemons.  Avoid the white pith.
• Put the zest in a food processor fitted with the steel blade and add the sugar pulsing until the zest is minced into the sugar.
• Add the butter in pieces into the food processor and run it until creamed
• Add the egg yolks, 1 at a time, and then add the lemon juice.
• Pour the mixture into your pot and whisk constantly over low/medium heat until thickened (about 10 minutes).  The lemon curd will thicken at about 170 degrees F, or just below simmer.
• Remove your curd the heat and inside jars of your choice.  Place cling wrap directly onto the curd so that when it cools it doesn’t form a skin.