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