Sweet Lemon Curd

There are a ton of lemon curd recipes out at that topographic point together with they are all basically made from fresh lemons, sugar, butter together with eggs cooked together. The principal divergence betwixt the recipes is the score of sweetness. We similar our lemon curd a footling on the sweeter side, thence I purpose 1½ cups of saccharide inwards my recipe. I've seen other recipes that purpose exclusively ½ loving cup of saccharide for every 3 lemons...talk most tart!!

There are a meg uses for this sweetness lemon curd. You tin purpose it betwixt cake layers, or equally a cupcake filling. You tin purpose it on hot scones or fifty-fifty toast. You tin plication it into sweetened whipped cream for a delicious mousse, anything your imagination tin come upwardly up with. Slightly sweet, silky polish together with cheap to make, yous volition dearest this recipe.

1/2 loving cup fresh squeezed lemon juice (3 or four lemons)
1½ cups granulated sugar
¼ pound of unsalted butter (room temperature)
4 extra large eggs
1/8 teaspoon kosher salt

Don't waste materials your time, endeavor together with coin making lemon curd amongst anything but proficient fresh lemons. I purpose lemon juice inwards a bottle for some things, but non for this recipe.

Wash, rinse and dry out your lemons earlier yous zest them. Be real careful that yous exclusively purpose the vivid yellowish business office of the peeling. Stay away from the white layer underneath because it is BITTER. Zest 3 lemons.

Put the granulated saccharide together with the zest of 3 lemons into a nutrient processor fitted amongst a steel blade. Pulse until the zest is real finely minced into the sugar.

In a unlike bowl, cream the room temperature butter until smooth, thence compaction inwards the lemon sugar. Beat inwards the eggs, i at a time, together with thence the lemon juice together with salt. Beat until smooth.

Pour the mixture into a saucepan that has a heavy bottom (this volition continue the mixture from scorching easily). Cook over depression estrus until thickened (about 10 minutes) stirring constantly.

The lemon curd volition thicken at most 170 degrees or just below a simmer. Keep a careful oculus on it together with continue stirring.

Press the cooked curd through a strainer to filter out whatever cooked zest pieces and/or tiny lumps.

Straining it is non absolutely necessary, but it insures a silky polish curd.

Lay some plastic twine straight onto the surface of the hot curd, together with chill inwards the fridge.

NOTE: Zest the lemons earlier yous cutting together with mash them.

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