LUSCIOUS HOMEMADE LEMON CURD
The word “luscious” is a bit overstated. It’s pretty mind-blowing that four of the most simple ingredients in your kitchen can create something as unique as this lemon curd recipe. However, they manage to make it. You can create a small container of soft sunshine to spread on your meals with only a tiny saucepan, a whisk, and a few ingredients. Knowing how easy and quick it is and that you can store it in a freezer for later use, I’ll never again spend $4 on an ounce of it in the grocery store.
HOMEMADE LEMON CURD METHODS
I cooked up 578 cups (exaggeration) of lemon curd in the last week, trying various techniques from the microwave to the stovetop, including ingredients in various orders. However, I found that the recipe below produced the silky soft, lightest, and smoothest homemade lemon curd without an unnecessary amount of work (only about 10 minutes as opposed to two minutes for microwave versions).
Knowing there are many ways to make your lemon curd is essential. But the one below is my preferred one. It’s much like the memory methode the hollandaise sauce (see Almost Eggs Benedict).
1/4 cup sugar ($0.08)
One large egg ($0.25)
12 cups of lemon juice ($0.16)
Butter 4 TBSP ($0.54)
Add the egg, sugar, and lemon juice into the saucepan in a small pot. After placing the bank over the flame, whisk all the ingredients until the mixture is smooth.
Place the pot in moderate heat, and cook by whisking it continuously. The mixture will begin to become fluffy as you whisk. When the liquid gets sufficiently hot to cook the eggs, it will start to get thicker, and the liquid will not separate from the foam. The mix takes about 5 minutes of whisking on moderate heat to thicken. However, this will depend on the type of cookware you have. The mixture should be thick enough to cover the spoon (see the photos below).
Take the pot off the flame. Add a tablespoon of butter while whisking until it melts into the sauce before taking the following. When the butter melts in the sauce, it will become less creamy and more smooth in texture. It also appears more glossy than foamy.
After the butter is whisked in, transfer lemon curd into an airtight container and freeze until cool. The curd will become thicker after cooling.