Recipe Lemon Curd Butter

This lemon butter recipe is heated to about 190 200 f resulting in a luscious spoonable thick but loose consistency.

Recipe lemon curd butter. Beat for 2 minutes only 1 if you re using a mixer then transfer back into the saucepan. Put the lemon zest and juice sugar and butter into a heatproof bowl. Whisk together the eggs and sugar in a microwave safe bowl until the mixture looks smooth.

In a small sauce pan over medium heat dissolve sugar into lemon juice. Place the eggs egg yolks sugar lemon rind and lemon juice in a bowl and whisk to combine. It s perfect to spread on toast or as a topping for parfaits yogurt or even other desserts like panna cotta or ice cream.

In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Be amazed with this intense flavoring and creamy texture that will melt in your mouth with every bite. The lemon curd is spreadable but doesn t hold its shape.

Add the sugar and the butter in small chunks along with the lemon juice and zest. Pour the mixture into a large saucepan over medium heat and cook stirring for 2 minutes or until the sugar has dissolved. Reduce the heat to low and gradually add the butter 3 pieces at a time stirring continuously until melted.

In the heat proof bowl or top part of the double boiler whisk together the 2 eggs and egg yolk. Lightly beat egg in a small medium bowl. Sit the bowl over a saucepan of gently simmering water making sure the water is not touching the bottom of the bowl.

Add in the sugar and stir. In a 2 quart saucepan combine lemon juice lemon zest sugar eggs and butter. Whisking constantly slowly pour lemon sugar syrup into the egg.