Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
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.
By JOSE from Collierville, TN
Recipe for Lemon Curd:
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I'd like a recipe for lemon curd. It sounds very good. Thanks.
Lemon curd is wonderful.
Here's a great recipe from a site i like a lot: http://allrecip 8225/lemon-curd/
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.
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.
What ingredients do I use in lemon curd?
By Mary Anne
Here is a link for recipe and how to video:
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
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
How long can you keep homemade lemon curd jam?
By Imelda R
After you make your lemon curd, can you process the curd in a pressure canner? If so, what would the shelf life be?