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.
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
June 4, 2011
Recipe for Lemon Curd:
June 3, 2011
Would you please send the entire recipe? Thank you.