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Lemon Curd Recipe

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This recipe for Lemon Curd, by , is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana C. Durham

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup lemon juice, from two lemons

2 large eggs

1 egg yolk

1/2 cup sugar (3 1/2 ounces)

2 tablespoons unsalted butter, cut into 1/2 inch cubes and chilled

1 tablespoon heavy cream

1/4 teaspoon vanilla extract

Pinch of table salt

Directions:
Directions:
1. Heat lemon juice in small non-reactive saucepan, over medium heat, until hot, but not boiling. Whisk eggs and yolk in medium non-reactive bow; gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into edges, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 F. on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes.

2. Immediately remove pan from heat and stir in cold butter, until incorporated; stir in cream, vanilla and salt, then pour curd through a fine-mesh strainer, into a small non-reactive bowl. Cover surface of curd directly with plastic wrap and refrigerate until needed.

Personal Notes:
Personal Notes:
Recipe from Cookscountry.com.

They note: "Lemon curd is custard-style sauce made from eggs, sugar, butter and, of course, lemon juice. The most important step in our perfect lemon curd recipe is knowing when the curd is cooked. When the spatula leaves a clear trail, which quickly disappears, in the bottom of the saucepan, the curd is ready. It will be smooth and creamy. If you leave it on the heat any longer, the spatula will leave a wide, clear train, as the curd becomes thick and pasty."

 

 

 

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