- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Lemon Curd is a wonderful filling for tarts and trifles.
1 cup granulated sugar
2/3 cup fresh lemon juice
5 large eggs, must be room temperature
1/2 cup unsalted butter, melted and kept hot
Combine sugar, juice and eggs in blender. Whirl until mixed. On low speed, add butter slowly in thin stream.
Transfer to heavy saucepan, or double boiler and cook over low heat, whisking occasionally until mixture is slightly thickened, about 10 to 15 minutes. Don't let it boil or it may curdle.
The curd is cooked when it reaches about 170 degrees. Cool and refrigerate up to 1 week or in freezer up to 2 months.
Lemon curd can be spooned on scones. You can mix with cream cheese and sprinkle on toast or bagels or layer with whipped cream and berries for a lovely spring dessert.
1 cup granulated sugar
2/3 cup fresh lemon juice
5 large eggs, must be room temperature
1/2 cup unsalted butter, melted and kept hot
Combine sugar, juice and eggs in blender. Whirl until mixed. On low speed, add butter slowly in thin stream.
Transfer to heavy saucepan, or double boiler and cook over low heat, whisking occasionally until mixture is slightly thickened, about 10 to 15 minutes. Don't let it boil or it may curdle.
The curd is cooked when it reaches about 170 degrees. Cool and refrigerate up to 1 week or in freezer up to 2 months.
Lemon curd can be spooned on scones. You can mix with cream cheese and sprinkle on toast or bagels or layer with whipped cream and berries for a lovely spring dessert.