When making lemon curd a lot of things can go wrong. But fear not, I have a few simple tips and tricks that will make sure you can whip up a successful batch.
1. Before you begin to heat the egg mixture, thoroughly combine it with the sugar until it dissolves. A few years ago a French chef taught me this trick when I was making the base for vanilla ice cream.
2. By using the double-broiler method, the chance of scrambling your eggs is eliminated. The indirect heat from placing the mixing bowl over simmering water is a more gentle way to cook the curd. Now, this doesn't mean you don't have to whisk constantly, but if you need to walk away to grab the phone, you won't end up with a scrambles curd.
3. You will know that the mixture has reached the correct consistency when you can coat the back of a spoon with it. It should be thick enough to where you can draw a line down the spoon, through the mixture and it stays in place.
So now you're ready to test out lemon curd for yourself. I like to serve the lemon curd with scones or as a filling in a cake. Try substituting the lemons for oranges or even cherries!
5 egg yolks
1 cup sugar
5 lemons, zested and juiced
1⁄2cup butter, cut into cubes and chilled
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium-size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice to make 1/2 cup. Add juice and zest to egg mixture and whisk smooth.
- Once water reaches a simmer, reduce heat to low and place the bowl on top of the saucepan. (Bowl should be large enough to fit on top of the saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon (see #3). Remove from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
- Pour into a container and cover. Store in the refrigerator for up to 2 weeks.