Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
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
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.
I go to Williams Sonoma for cooking classes. Here is what we made in class. It's delicious. http://www.will /lemon-curd.html
What ingredients do I use in lemon curd?
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
How long can you keep homemade lemon curd jam?
By Imelda R
Unopened up to 3 months in the refrigerator.
Opened 1-2 weeks in the refrigerator.
After you make your lemon curd, can you process the curd in a pressure canner? If so, what would the shelf life be?