Classic Lemon Curd

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: About 2 cups

3 ounces (6 Tablespoons) unsalted butter at room temperature

1 cup granulated sugar

2/3 cup fresh lemon juice , it took us 7 small lemons to get this amount: the size and amount of juice in lemon will vary the amount of how many you will need

1 teaspoon grated lemon zest

2 eggs

2 eggs yolks

Directions

1. First prepare the lemon juice. Wash the lemons. Use a zester or a fine grater to zest 1 teaspoon of lemon zest onto a piece of parchment paper. Measure out one teaspoonful and set aside.

2. Cut the lemons in halves and use a hand lemon squeezer to extract the juice.

3. Put through a strainer when you are measuring and do as many as needed to get 2/3 cup of juice.

4. If you do not want to squeeze your own juice you could also use Pure Lemon Juice that is pre-bottled.

5. Break the eggs into a bowl and separate 2 of the 4 egg yolks and whites for this recipe.

6. Using a large mixing bowl and an electric mixer beat the butter and sugar together until creamy.

7. Once creamy beat for 2 minutes.

8. Add the eggs and yolks slowly and beat in for one minutes.

9. Add the lemon juice.

10. The mixture will appear curdled but that will become smooth as it cooks.

11. Transfer to a heavy-based saucepan. Cook over low heat until it appears clear and you will notice the curdled appearance disappears as the butter in the mixture melts.

12. Increase the heat to medium and cook for 15 minutes. Set your timer.

13. Do NOT leave unattended. You can start by stirring with a wooden spoon, but as it thickens it is good to switch to a rubber spatula.

14. You must keep gently stirring from the bottom and sides to keep from scorching or getting lumpy.

15. Do not boil the lemon curd.

16. Check on a thermometer if you have one and keep the temperature at 170 degrees F.

17. You may need to adjust the heat up and down a little bit during the 15 minutes of cooking time to keep it from boiling.

18. Remove the curd from the heat and stir in the lemon zest.

19. We also used 3-4 drops of Young Living food grade Lemon Oil to really give it an extra punch of lemon flavor but that is an optional ingredient and not needed.

20. Transfer the curd to a glass container and cover with a lid once cooled.

21. The curd will keep in the refrigerator for a week and in the freezer for 2 months.

ENJOY!

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