Originally Posted by j_hutchins
1/2 C. lemon juice
1 C. sugar
4 whole eggs
4 TBSP room temperature butter (1/2 stick)
Put the butter, eggs, and sugar in the blender, pulse to combine but don't over blend then add the lemon juice and combine. It will look like a coagulated mess but i promise you it won't look that way for long. add the entire bit to your saucepan aNd cook on medium heat. stir constantly. as the butter melts it will begin to look silky and delicious. cook until it reaches 160'F. DO NOT LET IT BOIL
. place in a clean jar or crock and allow it to cool completely.
-i like to use a silicon spatula to stir as it gets the bottom and corners better than a whisk or spoon.
-always served lemon curd chilled in any preparation, as the curd warms, even just to room temp, the flavor and aroma of eggs become more prevalent.
I REALLY HOPE YOU ENJOY THIS RECIPE AS MUCH AS I DO!
A bit late to add a comment to this but here goes.
Excellent recipe, J_H.
Cuppers, I do have a suggestion to make. I suspect that the texture and flavour in your original effort were unsatisfactory because the mixture got to hot and the eggs effectively scrambled.
This is a hint from my Grandmother and always works for me - When you cook it use a double saucepan/bain marie/bowl over a saucepan of simmering water (but don't let the bowl touch the water). Don't try to hurry it - it's the job for a quiet afternoon when there's something interesting on the radio and everyone else is out playing soccer or at the Mall. Don't make too much at a time as it isn't a serious "keeper" - I always reckon on 6-8 weeks unopened in the 'fridge (if it lasts that long when the family find out what you've been up to