I use my Jack LaLane juicer to juice 4 pounds of lemons to make a quart of lemon curd. I also strain the lemon juice after using the juicer to avoid pulp in the smooth texture of the creamy, luscious lemon curd. Straining and stirring are the key components into preparation of lemon curd.
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Egg yolks can be separated quickly if eggs are at room temperature.
You need to sift granulated sugar to insure lump-free curd.
I use a double boiler to make my curds; simmering water on the bottom of the double boiler, not touching the top boiler containing the curd mixture; stir with wire whisk until smooth, creamy and thick.
Strain into a large spouted measuring cup (to insure spillage when pouring into sterilized jars). I strain the hot curd on top of the unsalted butter; let stand and then whisk until velvety smooth; pour into sterilized jars, cover top with a round of wax paper, seal and cool down; then refrigerate.
Anonymous Bronze Post Medal for All Time! 113 Posts
June 4, 20110 found this helpful
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Recipe for Lemon Curd:
Sterilized 8 oz jars with lids
5 Egg Yolks
3/4 cup sugar - sift the sugar to remove lumps
1/2 cup freshly squeezed lemon juice - do not use bottled lemon juice
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Finely grated lemon zest of 1 lemon
1/4 cup Unsalted butter, diced - do not used salted butter or margarine in this recipe.
Separate egg yolks, strain egg yolks; add sugar and whisk together in a metal bowl, whisk in lemon juice and zest. Pour into a double boiler with the water in the bottom of the double boiler simmering; do no allow top of the double boiler to touch the simmering water underneath; cook and whisk constantly until very thick; it should coat the back of a wooden spoon; run your finger down the spoon, a line should remain on the spoon with the cooked curd. Remove from heat, add the cold diced butter into the bottom of a large mixing bowl with a spout; place strainer on top of mixing bowl; pour hot curd into the strainer, using a rubber spatula, press the curd mixture through the strainer; allow curd to stand until the butter has melted; whisk until velvety smooth; pour into sterilized jars; leaving about 1/4 inch from top; cover with rounds of waxed paper, seal jars.
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Cool jars of curd briefly, refrigerate. Curd will remain fresh in refrigerator for 10-14 days.
3 eggs 1 cup white sugar 1/3 cup lemon juice 1/4 cup butter 2 teaspoons lemon zest
Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
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Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Anonymous Bronze Post Medal for All Time! 113 Posts
June 6, 20110 found this helpful
Lemon Curd: 5 egg yolks - strain yolks to insure smooth curd 3/4 cup sifted granulated sugar 1/2 cup freshly squeezed lemon juice-do not used bottled lemon juice
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Finely grated lemon zest 1/4 cup diced unsalted butter - do not use margarine Use a double boiler to cook curd Whisk together egg yolks and sugar in the top portion of the double boiler; add lemon zest and lemon juice; whisk thoroughly; set the top portion of the double boiler with ingredients on top of the bottom half of double boiler making sure that the simmering water of the bottom half of the double boiler does not touch the top portion of double boiler. Cook, whisking constantly the curd until mixture is thick and smooth; to test the curd for doneness, the curd should coat the back of a wooden spoon and a clear line should appear when you run your finger down the back of the wooden spoon. Remove from heat; place diced butter into a spouted measuring cup; pour hot curd into measuring cup; strain with rubber spatula, allow butter to melt in curd; after butter has melted, whisk briskly until curd is velvelty smooth; allow to cool, pour into sterilized 8 ounce jars, seal, refrigerate...Enjoy
I use my Jack LaLane juicer to juice 4 pounds of lemons to make a quart of lemon curd. I also strain the lemon juice after using the juicer to avoid pulp in the smooth texture of the creamy, luscious lemon curd. Straining and stirring are the key components into preparation of lemon curd. 
