Lemon Curd
This homemade lemon curd recipe is perfect for holiday gift giving. Top jars with colorful fabric and personalized gift tags.
By Yankee Magazine|Oct 07 2010|
Lemon Curd, Orange Marmalade, Julie Sahni's Cranberry Chutney | Holiday Gifts from the Kitchen
Photo Credit: Tremblay, CarlThis homemade lemon curd recipe is perfect for holiday gift giving. Top jars with colorful fabric and personalized gift tags.
Yield
about 2 cups
Total Time
45 minutes
Ingredients
Zest and juice of 3 lemons
1-1/2 cups sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher or sea salt
Instructions
In the bowl of a food processor with steel blade, add lemon zest and sugar. Pulse until zest is finely minced into sugar. In a separate bowl, cream butter, and beat in sugar/lemon mixture. Add eggs one at a time, then lemon juice and salt. Mix until combined. Pour mixture into a 2-quart saucepan. Cook over low heat, stirring continuously, until thickened (at about 170°, just below simmer), about 10 minutes. Remove from heat; cool or refrigerate.
The recipe calls for zest and juice of 3 lemons, then it calls for 1/2 cup of lemon juice (3-4 lemons). But it only adds lemon juice in one step. Does it need a total of 6-7 lemons or just the initial 3? I’m confused.
Sarah
Did you ever get a successful resolution to your question on the total lemon count? My Mum used to make lemon curd all the time. She was English and add a wealth of such treets, especially during the holidays. Please contact me if you found an answer.
Thanks Very Kindly
William York
What is the red preserve in the other jar? Something Cranberry based?