Recipe Homemade Lemon Curd

Refrigerate covered until cold.

Recipe homemade lemon curd. Cook whisking constantly until mixture is thickened and coats the back of a metal spoon. Add the sugar and the butter in small chunks along with the lemon juice and zest. Whisk until the sugar is completely dissolved and the butter is completely melted.

Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes. Then using a small whisk or fork stir in the beaten egg. Whisk together juice zest sugar and eggs in a 2 quart heavy saucepan.

Stir occasionally until the butter has melted. Sit the bowl over a saucepan of gently simmering water making sure the water is not touching the bottom of the bowl. The lemon curd is spreadable but doesn t hold its shape.

To thicken the lemon curd add another 2 egg yolks plus 1 whole egg as well as the eggs that are included in the recipe itself. Put the lemon zest juice sugar and butter in a heatproof bowl over a pan of simmering water. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.

Add the butter and cook over low heat stirring continuously with a whisk until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk about 6 8 minutes. This lemon butter recipe is heated to about 190 200 f resulting in a luscious spoonable thick but loose consistency. Here s the method for homemade lemon curd.

It s perfect to spread on toast or as a topping for parfaits yogurt or even other desserts like panna cotta or ice cream. Whisk all ingredients together in a small saucepan and heat stirring over medium low heat we don t want scrambled eggs continue to heat stirring constantly until mixture thickens 3 5 minutes do not boil. Transfer to a small bowl.