Lemon Curd

DIY Lemon Curd | OMF!

Lemons.

The joy on a hot, sweaty day in the form of a glass of sour-sweet water.

The delectableness of zesty cookies.

The extra zing in a low country boil.

The happy yellow of a subtle rind garnish.

The refreshing scent in a reviving candle.

Lemons are one of the most versatile fruits, used in foods and fragrance. Foods vary from baked goods, jams & jellies, marinades, soups, glazes, and dressings. Fragrance includes candles, lotions, soaps and lip balms.

What is your favorite way to use lemons?
One of my favorite recipes that calls for lemons is in the form of a special custard called Lemon Curd; it can be spread on a crunchy piece of toast or sandwiched in between a graham cracker crust and toasted meringue (Lemon Meringue Pie anyone???).

I’d never made this curd from scratch before – rather simply bought it to use in pie. I always thought this custard would be too difficult to prepare. True that meticulousness is still needed to ensure the correct result; but having a buddy, like my husband, the second time I attempted this recipe helped a LOT. We were very, very pleased with the result! We also watched a Youtube video several times before beginning to make sure we had all the steps correct. I’ve attached this video at the end of my post to help you, too :-)

Usually, lemon curd goes for $6+per 8oz jar at the grocery store. Today we’re going to make it from scratch and save a few bucks!

Lemon Curd
A silky, lemony, zesty custard perfect for summer!
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Ingredients
  1. 5 egg yolks + 2 whole eggs
  2. zest 1 lemon
  3. 110 ml lemon juice (3 lemons)
  4. 110 ml sugar (1/2 cup)
  5. 4 TBS butter
Instructions
  1. Begin by filling a saucepan 2-3 inches with water and bringing to a simmer while preparing the rest of the ingredients.
  2. Chop the butter into cubes and place on a plate and put in the fridge. It needs to be COLD for the last step!
  3. Whisk the eggs, lemon zest, lemon juice and sugar in a heat-safe bowl (glass or metal).
  4. Place the bowl over your simmering pan that's on the stove. Make sure your bowl doesn't touch the water. *Essentially you are going to be using what is called a Bain-Marie or Double Boiler to gently, gently, gently cook your eggs so they are safe to eat and so they get thick and delicious! :-)*
  5. While keeping the water simmering gently, constantly whisk the contents in the bowl that is suspended above the water. It will take about 5 minutes but soon you will notice that the eggs will turn a pale yellow color and begin to thicken.
  6. When it's been about 5 minutes and the custard is thick and pale yellow, take the bowl OFF THE HEAT, and immediately whisk in your COLD butter.
  7. When the butter is all incorporated, push the curd through a sieve (if you want to) and pour the result into a jar. Refrigerate for up to 2 weeks!
  8. Enjoy on toast or make a lemon meringue pie!
Adapted from Cupcake Jemma | Perfect Lemon Curd
Oh My Foodness! http://oh-my-foodness.com/

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