Lemon Curd Recipe Heat

Transfer curd into a bowl to cool.

Lemon curd recipe heat. Place the butter sugar lemon juice and lemon zest into your heat safe bowl and place over the boiling water. Heat the pot over low heat whisking continuously until the temperature of the lemon curd reaches 170 degrees this takes anywhere from 5 10 minutes remove the pan from the heat continue to whisk until it has cooled down grab a bowl with a strainer over top. Anytime you add eggs to anything that is warm you run the risk of your eggs curdling.

You can place a reusable silicon mat topper cut parchment or a layer of plastic wrap on the surface of the curd as it cools to help prevent a skin from forming. Put the lemon zest and juice sugar and butter into a heatproof bowl. While everything comes together to melt stir occasionally.

In a 2 quart saucepan combine lemon juice lemon zest sugar eggs and butter. Turn off the heat whisk in lemon zest and butter cubes until melted about a minute. Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes.

Add the lemon juice and the zest sugar combination. A thermometer is necessary as the texture will not noticeably change. Cook in the double boiler stirring constantly until the lemon curd reaches 170 degrees.

In your bowl with your eggs whisk them together. Transfer to a glass bowl and place plastic wrap directly onto the surface of the lemon curd. Sit the bowl over a saucepan of gently simmering water making sure the water is not touching the bottom of the bowl.

How to store lemon curd. Stir over the heat and add the butter 1 tablespoon at a time. Remove from heat when you can place a spoon into the mixture and lemon curd sticks to the back of the spoon.