Perfect Lemon Curd Recipe

Here is the rewritten review: I have not yet tried making Lemon Curd, but I am surprised by the comments regarding the cooked eggs. To prevent the eggs from cooking, simply combine the butter and sugar together, creaming them as you would while preparing a cake. Slowly add the eggs one at a time, mixing each one thoroughly. After that, incorporate the lemon juice and zest before heating in a pan. This method ensures that the eggs do not cook!

I have come across numerous reviews expressing worries about scrambled eggs, which is a common issue when eggs are cooked too quickly. As a pastry chef, I always use a technique called tempering to avoid this problem. Here's a step-by-step guide on how to do it: 1. Combine the juice and zest in a double boiler and heat until hot, but not boiling. If you don't have a double boiler, you can use a metal bowl over a saucepan filled with water, just ensure it is stable. 2. Have the eggs in a separate bowl and mix in the sugar just before adding the hot juice. 3. Slowly pour some of the hot juice over the eggs and sugar while whisking. This step may require two people, but placing a towel under the egg bowl can help keep it steady. 4. You don't need to pour all the juice, just enough to bring the egg mixture to the same temperature as the juice. 5. Pour the egg mixture back into the juice through a strainer to remove any eggs that may have curdled. 6. Cook the mixture over medium-low heat until it thickens enough to hold the whisk marks. 7. Remove the curd from the heat and add the butter gradually, stirring to help it melt. I hope these instructions are helpful to anyone who is worried about dealing with curdled eggs!

I have previously made lemon curd and tried out this recipe twice. I must say, this recipe is fantastic! What I particularly appreciate is that it calls for using whole eggs instead of just the yolks. To tailor it to my taste and avoid potential issues, I made a few adjustments. I had no issues with curdling. I reduced the sugar amount to 1/2 cup from 3/4 cup. I whisked the eggs in a separate bowl and utilized a double boiler. I started by melting the butter in the double boiler, then added the lemon juice, sugar, and zest. After mixing with a whisk, I slowly poured in the beaten eggs while whisking continuously. I kept whisking until the mixture thickened, then removed it from the heat.

My dish came out perfect. The only problem I encountered was trying to get it to boil. I used a double boiler since I only have a camp oven, and the low setting on it can heat things up too fast. After transferring it from the double boiler to a burner set to the lowest heat possible, I whisked it continuously to prevent the eggs from cooking, and it started boiling within seconds. It's crucial to keep whisking this recipe non-stop, or it will be ruined.

Extremely simple to make as long as you continuously whisk the curd while cooking. I decided to use less juice to help it thicken, especially considering I am at a high altitude. To enhance the flavor, I incorporated more zest. It's essential to blend the eggs before mixing them in and to add them gradually at the start of the cooking process to prevent curdling. I love using this curd as a topping for my baked lemon cheesecake, and the result is absolutely delicious. Here's a sneak peek before it fully sets.

This recipe is incredibly simple and absolutely delicious. To those who had issues with the egg whites cooking, remember that you're only supposed to use the yolks. By separating the eggs and lowering the heat, you can easily master this fail-proof technique. It's hands down the easiest curd recipe available. To thicken it for a lemon meringue pie, you can add 1 teaspoon of cornstarch and save the leftover whites for the meringue. I've been using this recipe for years with various fruits, and it has never failed me.

This was my first attempt at making lemon curd, and it turned out to be a delightful experience! I used it for a lemon cobbler recipe, and it was absolutely delicious both on its own and in the cobbler. I'm sure it would be a fantastic addition to any recipe that calls for lemon curd. The texture and flavor reminded me of a homemade lemon meringue pie filling, and it was so easy to whip up and cook - truly a piece of cake! I can't wait to use this lemon curd in all my future baking adventures.

I had to stir for approximately 20 minutes to thicken the sauce, but I also doubled the recipe. The end result was absolutely delicious!

This product is absolutely delicious - creamy, rich, and perfectly balanced with a tangy twist. I can't get enough of it!

I absolutely love lemons! This recipe was easy to follow and incredibly satisfying. I've been a fan of lemon curd for a long time but never attempted making it myself. Living in Asia, it's not always easy to find, so having this recipe is a game-changer for me. I'll definitely be keeping this on hand at all times. Such a fantastic recipe - thank you!