Rich Lemon Curd Recipes

LEMON CURD

Steps:

• Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
• Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

RICH LEMON CURD

Steps:

• Melt butter in a heavy medium saucepan over medium low heat.
• Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt.
• Whisk in the yolks until smooth.
• Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.
• Immediately pour lemon curd through a strainer into a bowl.
• Let cool to room temperature, whisking occasionally.
• Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer).

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.