
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:
Lemon Curd
Ingredients
- 3 lemons
- 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
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Instructions
- 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, 1 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. It’s better to cover with plastic wrap, so no air gets to it, then add the cover.
Calories
595
24%
Fat
28 g
43%
Saturated
16 g
81%
Carbs
82 g
27%
Protein
7.9 g
Fiber
1.3 g
5.4%
Sugar
77 g
Sodium
143 mg
6%
Trans fat
0.9 g
Cholesterol
269 mg
89%
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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