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
Read feedback for this post below. Click here to post feedback.
Recipe for Lemon Curd:
Add your voice to the conversation.