RCI-DS.005.0005.001
Lemon Curd
Lemon curd is a custard-like dessert sauce made with eggs, lemon juice and zest, sugar, and butter.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (120ml) lemon juice1/2 cup
- freshly grated lemon zest2 tablespoons
- (80g) sugar1/3 cup
- eggs3 unit
- stick of unsalted butter (90g)3/4 unit
- of salt (optional1 Pinchto bring out sweetness and flavor of finished product)
Method
1
Grate the lemon rinds to produce two tablespoons of zest. Grate only the yellow zest, avoid the inner white pith which is bitter.
2
Extract the juice from the lemons to produce 1/2 cup (120ml) of juice.
3
Cut the butter into small chunks.
4
Put eggs, zest, sugar, and salt into cooled sauce pan.
5
Whisk ingredients in pan till frothy and light in color (a minute or two).
6
Add lemon juice and whisk 30 seconds.
7
Add butter chunks.
8
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.
9
Whisk constantly till butter melts and mixture thickens, then whisk another two minutes, but do not let mixture boil - it should be quite steamy (185°F, 85°C).
10
Optional: Remove zest with the strainer over a mixing bowl and pouring the mixture through. Then work the mixture through the strainer with the spatula to strain out the zest and any egg lumps; rake mixture off bottom of strainer into bowl.
11
Pour mixture from bowl into jar to within 1/4 inch (0.75cm) from top, taking care not to get mixture on rim, then seal jar with lid.
12
Refrigerate to thicken the product further.