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Make your lemon cake glaze or ice cream with this delight spread. Eat it on top of your bread, instead of jelly, or prepare a Lemon Mousse. Lemon Curd Recipes are abundant. The last time I used Lemon Curd was a glaze for my famous
French Lemon Cake
Lemon Curd preperation Fill in containers and refrigerate/freeze Soaking a French Lemon cake
A Lemon Zester is not easy to find, you can purchase one here:
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
If you not already own a Lemon Zester, use a carrot peeler.
Remove the zest of 3 lemons, being careful to avoid the white pith.
Put the zest in a food processor fitted with the steel blade.
Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture.
Add the eggs, one at a time, and then add the lemon juice and salt.
Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low/medium heat stirring constantly until it starts bubbling about 10 minutes.
Take it off the stove immediately.
The lemon curd should have be thick now.
Let cool or refrigerate in plastic container.
Cover with plastic wrap, airtight.
The Lemon Curd will last for about a week, or freeze up to 6 month.
Can be spread on Crepes, or as a lemon cake icing
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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