Lemon Curd& Variations

* Exported from MasterCook *

Lemon Curd & Variations

Recipe By : Clearly Delicious
Serving Size : 1 Preparation Time :0:00
Categories : Specialties

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Large Juicy Lemons
1 Cup Unsalted Butter
2 1/2 Cups Superfine Sugar
5 Eggs

Grate the zest of the lemons finely. Squeeze the juice and strain it into a
large measuring cup. You will need exactly 1 1/4 cups of juice. Cut the butter
into small pieces, and place in a large bowl, along with the sugar and lemon
zest and juice. Set over a pan of gently simmering water. The bottom of the
bowl should not touch the water, nor should the water boil rapidly. Stir until
butter is melted and sugar is completely dissolved. Lightly beat the eggs in a
bowl, do not whisk them. Strain the eggs through a fine sieve into the lemon
mixture. Simmer over low heat stirring constantly with a wooden spoon till the
mixture thickens slightly.This will take about 20-25 minutes. Do not allow the
mixture to boil or it will curdle. As soon as the mixture is thick enough to
coat the back of a spoon, remove from heat. Pour into warmed sterilized jars.
Place a circle of waxed paper over the top of the curd in the jar, waxed side
down, smoothed so no air bubbles are there. Cover with dampened plastic wrap
circles and store in fridge till use.

Variations:
Orange Curd-Use the juice of 3 oranges and 1 lemon, to total 1 1/4 cups juice.
Lime Curd-Use 10 limes to total 1 1/4 cups.
Pink Grapefruit and Lime Curd-Use 2 pink grapefruit and 1 lime to total 1 1/4
cups.
Tipsy Curd-Stir in a few spoonfuls of your favorite liqueur, like orange or
hazlenut, to equal 1 1/4 cups with juice of choice.
Use zest from fruits and follow lemon directions for remaining ingredients and
instruction.
Makes 3 cups.

- - - - - - - - - - - - - - - - - -

NOTES : Use a widemouth jar and draw around the jar for a template to make
waxed paper and plastic circles.
Curd will keep in refrigerator for 1 month.