How to cook Lemon curd

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Before you jump to Lemon curd recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Effected By The Foods You Decide To Consume.

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Nuts as well as different seeds will certainly be a much better option when you are trying to find a quick snack to enjoy. One of many health benefits of these nuts and seeds will be the Omega-3 and Omega-6 that can be found in them. Omega-3 and Omega-6 are classified as essential fatty acids and they're essential mainly because your body makes use of these kinds of fatty acids to keep your hormone levels where they should be. If you do not get the fatty acids you'll need your body will actually not be able to produce a number of of the hormones that it requires.

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We hope you got insight from reading it, now let's go back to lemon curd recipe. To make lemon curd you need 6 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Lemon curd:

1. Get 4 of large egg yolks.
2. Prepare 2/3 cup of granulated sugar.
3. Provide 1 Tablespoon of lemon zest.
4. Use 1/3 cup of fresh lemon juice.
5. Take Pinch of salt.
6. Provide 6 tbsp of unsalted butter at softened, at room temperature.

Instructions to make Lemon curd:

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method by placing one vessel inside another) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer..
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk..
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed..
4. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying..
5. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same..
6. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice..
7. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
8. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect it's texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mash sieve if you want to take the extra step..

Lemon Curd is a thick, soft, and velvety cream that has a deliciously tart yet sweet citrus flavor. Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Lemon curd is a popular condiment for afternoon tea and is used similarly to jam or custard. It is a sweet, tangy topping with a strong lemon taste (much stronger than, say, a lemon custard). This incredibly easy Lemon Curd recipe is sweet, tart, silky smooth and perfect for spreading on all manner of baked goods.

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