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Old 09-23-2011, 11:58 PM   #1
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Lemon Curd a la PF

Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

In a stainless steel bowl placed over a saucepan of simmering water ,whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream
or a hollandaise sauce) (160 degrees F or 71 degrees C).This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
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Old 09-24-2011, 12:04 AM   #2
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Quote:
Originally Posted by PrincessFiona60
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

In a stainless steel bowl placed over a saucepan of simmering water ,whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream
or a hollandaise sauce) (160 degrees F or 71 degrees C).This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
You realize I am currently licking my iPad screen, Princess.

Lemon curd rocks!
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Old 09-24-2011, 12:08 AM   #3
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Quote:
Originally Posted by Dawgluver View Post
You realize I am currently licking my iPad screen, Princess.

Lemon curd rocks!
I have a limonata and eating some lemon sorbet...I have a huge lemon craving right now.
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Old 09-24-2011, 12:22 AM   #4
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Quote:
Originally Posted by PrincessFiona60

I have a limonata and eating some lemon sorbet...I have a huge lemon craving right now.
Okay, Princess, I can't stand it anymore. Sorbet. Perhaps with bottled juice. Tomorrow, lemon curd! To the moon, Alice!
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Old 09-24-2011, 04:23 AM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

In a stainless steel bowl placed over a saucepan of simmering water ,whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream
or a hollandaise sauce) (160 degrees F or 71 degrees C).This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
I love you, Princess.

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Old 09-24-2011, 10:48 AM   #6
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Originally Posted by Luca Lazzari View Post
I love you, Princess.

Buon Appetito!
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Old 09-24-2011, 04:25 PM   #7
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I came within a hair of buying a little bitty jar of lemon curd yesterday at $2.59 on sale. Really glad I resisted the urge, so I can make PF's recipe instead. Now I gotta get a couple of lemons. Then some help -- if I were nice it would be to share the curd with; but no, I'm alone in the house and need someone to keep me from eating the whole bowlful at once.
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Old 09-24-2011, 04:40 PM   #8
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Quote:
Originally Posted by tinlizzie
I came within a hair of buying a little bitty jar of lemon curd yesterday at $2.59 on sale. Really glad I resisted the urge, so I can make PF's recipe instead. Now I gotta get a couple of lemons. Then some help -- if I were nice it would be to share the curd with; but no, I'm alone in the house and need someone to keep me from eating the whole bowlful at once.
Pick me! Pick me!

I forgot to pick up lemons, but I have a nice juicy lime. Will try PF's recipe on a small scale. I have a feeling the curd will disappear with one slurp.
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Old 09-24-2011, 04:41 PM   #9
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Oh! Lime curd...triple yummy!
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Old 09-24-2011, 05:10 PM   #10
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If I make lemon curd, then I have to make pastries using it... Oh I can't wait! Yummy! Today I am making pumpkin pie and chocolate pie, so lemon curd will have to wait for another time. Thanks PF! It sounds great!
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Lemon Curd a la PF Lemon Curd Recipe: 3 large eggs 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) 1 tablespoon (4 grams) finely shredded lemon zest 3/4 cup (150 grams) granulated white sugar 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces In a stainless steel bowl placed over a saucepan of simmering water ,whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C).This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. Makes 1 1/2 cups (360 ml). 3 stars 1 reviews
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