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16 September 2015 @ 09:34 am
Kitsnacks: Lemon Curd  

You would think I would know by now not to post “I made this” food stuff without also posting the recipe. :) Someone asked, so here’s my recipe:

Lemon Curd
2 egg yolks
2 whole eggs
3 oz (6 tbs) butter, room temperature
1 to 1.5 cups sugar
the juice of 3 lemons (1/2 to 3/4ths cups lemon juice, depending on the size of the lemons; adjust sugar accordingly)

Cream butter & sugar until fluffy. Add eggs & egg yolks & mix again. Slowly add lemon juice. The mixture will look curdled when properly mixed. Don’t worry about that.

Pour mixture into a small sauce pan and heat on low, stirring constantly, until the butter has melted & it looks smooth & satiny. Turn the heat up to medium & cook for 15-20 minutes, stirring constantly, until the mixture has thickened. Don’t let it boil, because it will separate.

An easy way to tell if it’s thickened enough is to dip a wooden spoon in and run your finger down the middle of the back of the spoon. If the liquid seeps back together immediately, it’s not thick enough, but if it leaves a streak that doesn’t fill back in, it is.

Lick your finger. If it makes your ears bleed, add more sugar by the teaspoon (or so), stirring it in until fully melted each time, until you like the taste better.

I generally jar mine by boiling Bell jars and lids and proceeding as I would with jam. I also prefer 6oz jars for lemon curd because I’m the only one who eats it in my house and I don’t usually go through a bigger jar before it goes off, but that may not be an issue for everyone. :)

Unopened jars keep in the cupboard for…quite a while, and opened jars keep for a couple-three weeks in the fridge.

The recipe makes about 2 cups of lemon curd and scales up well, although I wouldn’t more than triple it, probably.

(x-posted from The Essential Kit)

6_penny on September 16th, 2015 04:57 pm (UTC)
Lemon curd freezes nicely. A good way to keep the remnants of a jar before it goes off.
kitmizkit on September 16th, 2015 05:28 pm (UTC)
I meant to mention that, in fact. I've read that it doesn't even freeze solid, so you can go in for a spoonful if you need it.
6_penny on September 16th, 2015 06:57 pm (UTC)
I suspect whizzing it up in a blender would make a good icecream base too.
desperance: lukedesperance on September 17th, 2015 05:21 am (UTC)
Also, lemon curd makes a fabulous filling for cakes. Just sayin'.
Herefoxherefox on September 17th, 2015 03:23 pm (UTC)
I've been meaning to try making this for a while. Do you just can it like you would jam and does it last as long while canned?

I love lemon curd but I'm the only one in my house that eats such things too so I wouldn't want to make a huge batch and throw some of it out
kitmizkit on September 17th, 2015 03:26 pm (UTC)
Just like jam, yeah, and it lasts a fair while. It also apparently freezes really well, so you could do some small jars and stick them in the freezer and it'd keep a long time that way!
Herefoxherefox on September 17th, 2015 03:41 pm (UTC)
Thanks! Me being me I'm already thinking about how you could probably infuse lavender or another herb in the butter to start, strain it and then make flavored curds as well. Which I'm tempted to try.
6_penny on September 17th, 2015 10:53 pm (UTC)
Cranberry curd is also most acceptable.
Taiyotaiyosan on September 21st, 2015 07:32 pm (UTC)
Thanks mizkit, i've wanted a recipe for LC for sometime but have always put it off as S won't touch it; on the other hand, that's more for me!
Taiyotaiyosan on September 21st, 2015 07:38 pm (UTC)
In the photo on your The Esential Kit, two of the bottles are upside down - is that important for the curd?