Today I will show you how to make delicious homemade Lemon curd and explain a little of the science that is involved.
Stay to the end as I make something extra too…….
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How to make Lemon Curd
Prep Time: 5 minutes
Cook Time: 5 Minutes
Cook Temperature: 70C – 80C /160F -175F
Ingredients
For the Lemon Curd
- 140g / 2/3 cup of Superfine Sugar
- 4 Egg Yolks
- 2 Lemons, Juice and Zest – you want about 100ml / 3.5 oz of Juice
- 60g / 2oz of Soft Butter
For the Strawberry / Blueberry Curd
- 140g / 2/3 cup of Superfine Sugar
- 4 Egg Yolks
- 100g / 3.5oz of Frozen / Fresh Strawberries or Blueberries
- 60g / 2oz of Soft Butter
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Watch the full Video Tutorial
Instructions
- In a large bowl beat together the sugar and the egg yolks. Add the lemon juice and zest and finally add the soft butter.
Place the bowl over a pan with boiling water to make a double boiler. Heat the mixture stirring all the time until it starts to thicken. This should take about 5 minutes. If you have a candy thermometer you need to let the mixture reach a temperature of at least 70C / 160F but no higher than 80C / 175F to achieve the correct consistency for curd. - Once the curd has thickened remove the bowl from the double boiler and pour the curd into a sterilised jar. Place the lid on immediately as this will create a vacuum seal and allow the curd to be stored in the pantry. Once you open the jar it is best stored in the fridge.
- To make the strawberry or blueberry curd the method is the same as for the lemon just replacing the lemon juice with the blended strawberries or blueberries. If you want a really smooth curd then I suggest you strain the curd through a sieve as you pour it into the jar as this will remove any bits of fruit. I like the texture with the ‘bits’ in so I don’t always strain my curds.
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