The method I use is from Stephanie Alexander and it simplifies the whole curd making procedure so that anyone can make this is luscious treat in under 15 minutes!
4 egg yolks
150 grams caster sugar
100 mls lemon juice
70 grams butter, cut into small cubes
Place the egg yolks and sugar into a bowl and beat using an electric mixer until the sugar has dissolved. You'll know when the sugar is dissolved when the mix no longer feels gritty when rubbed between your finger tips.
Put this mixture in a small saucepan along with the lemon juice and butter and place over a low heat. Whisk constantly until it almost reaches boiling point - you'll notice that it will begin to thicken quite quickly and at this stage take it off the heat. At this stage it will have the consistency of a thick custard.
Once off the heat, whisk again and then pour it immediately into hot, sterilised jars. Seal and allow to cool and then store in the fridge.
Pixie from You Say Tomahto, I Say Tomayto and Rosie from Rosie Bakes a Peace of Cake are co-hosting an event called Putting Up in which we're asked to share our favourite preserve - I hope they will enjoy this tangy offering.
i'm not a fan of the word "curd" for some reason, but i'm a mega-fan of the taste! yours looks perfect!
ReplyDeleteA perfect, buttery-y, yellow. Very pretty.
ReplyDeleteShari@Whisk: a food blog
Less than 15 minutes makes me extremely happy. lol Grace is always going on about 'curd'
ReplyDeletethanks so much for taking part and love the ribbon around the jar too
sounds good, something I should definitely try...
ReplyDeleteStephanie's method is amazing and so counterintuitive. I was very nervous the first time I used her method that the egg yolks would coagulate, but they never do. Interesting chemistry at work.
ReplyDeleteI am ashamed to say that I have never made lemon curd before but at the moment I have so many lemons that today is the day....thx for sharing.
ReplyDeleteThanks Grace - you always call it Lemon Butter then any problems will disappear ;)
ReplyDeleteThanks Shari.
Thanks Pixie - is there a secret meaning I'm missing?
Thanks Johnna
Hi Neil - it's an excellent technique and always works.
Thanks Nina - you'll have to try it, if you enjoy the filling of lemon meringue pie you'll enjoy lemon curd.
What a lovely looking lemon curd, one of my favourite preserves :)
ReplyDeleteMany thanks for taking part in this event.
Rosie x
I am so trying this. I pride myself on Lemon Butter which I do on the Induction cooktop (great control) but this sounds even easier and looks DIVINE!
ReplyDeleteThat lemon curd looks so good!
ReplyDeleteThanks Rosie - it was my pleasure!
ReplyDeleteThanks Tenina - hope you enjoy it!
Thanks Kevin.
Thank you, thank you, thank you!
ReplyDeleteLast time I made lemon curd I used a recipe with just the yolks but where did I put it? No, idea. I've been frantic looking for a similar one and at last, it's here!
Thank you! (oh, did I say that?)
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Thanks Kay - just happy you'll find a good use for the recipe!
ReplyDeleteThis looks great. Can anyone tell me what caster sugar is and is it possible to convert grams to cups and Tablespoons,etc?
ReplyDeleteThanks.
brilliant way to use up egg yolks left over from meringues and such :)
ReplyDeleteoff to make this now, thanks x
Have just made this - fantastic! Would highly recommend. Tastes amazing for something so easy!
ReplyDeleteThanks