Hirut M'cleod

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Lemons and Summer

July 27, 2015 By Hirut M'cleod Leave a Comment

I love lemon curd.

Food_Photo_LemonCuredMaybe 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.

 
Food_Recipe_LemonCurd_Step2Materials:

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

Food_Recipe_LemonCurd_Step1Ingredients:

  • 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.

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Filed Under: Food & Recipes, Recipes

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