Lemon curd

Lemon curd
Lemon curd

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Lemon Curd for Scottish Shortbread

  • by Elinor Klivans

  • One One Star Two Stars Three Stars Four Stars Five Stars read reviews (22)

  • 2

    a jar of lovely yellow lemon curd in the refrigerator will brighten anyone's day. Serve over Thick Scottish Shortbread, or use as a spread for toast or English muffins, or a filling for cakes and tartlets. Yields about 2 cups.

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  • ingredient discovery

  • Ingredients butter egg yolks lemons

  • 3 3

    3 oz. (6 Tbs.) unsalted butter, softened at room temperature

  • 1 1

    1 cup sugar

  • 2 2

    2 large eggs

  • 2 2

    2 large egg yolks

  • 2/3 2/3

    2/3 cup fresh lemon juice

  • 1 1

    1 tsp. grated lemon zest

  • 2 1

    large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

  • Lemon Curd for Scottish Shortbread Recipe

  • Lemon Curd for Scottish Shortbread Recipe

  • Variations

  • For lime curd, substitute fresh lime juice and zest for lemon.

Directions

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. Lemon Curd for Scottish Shortbread Recipe In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil. Lemon Curd for Scottish Shortbread Recipe Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months. Variations For lime curd, substitute fresh lime juice and zest for lemon.

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