Lemon Curd
I got this recipe from a woman I worked with who had a side business catering showers and organizing tea parties.
I got this recipe from a woman I worked with who had a side business catering showers and organizing tea parties.
- Carbohydrate 58.6523001563495 g
- Cholesterol 1057.5 mg
- Fat 24.8515000000006 g
- Fiber 0.026999999296323 g
- Protein 31.4578000000033 g
- Saturated Fat 7.74777000000012 g
- Serving Size 1 1 Serving (307g)
- Sodium 350.270000000116 mg
- Sugar 58.6253001570532 g
- Trans Fat 4.1675 g
- Calories 578 calories
Step-by-step
- Put over medium-medium high heat until thick.
- Add 1 cup butter and melt.
- Can add fresh lemon zest.
- Store in airtight container in fridge up to 3 weeks.
Replacing fresh lemon juice with bottled varieties introduces pasteurization flavors and unpredictable acid levels that alter the set of the curd. Real citrus contains variable amounts of citric acid, which reacts with the egg proteins during heating. Fresh juice provides the bright, volatile aromatic compounds that define the condiment. Using bottled juice mutes these aromatics entirely.
Starch and eggs work in tandem to thicken the mixture over heat. Cornstarch gelatinizes between 200°F and 212°F, trapping liquid within a matrix of swollen granules. Whole eggs supply additional structural proteins that coagulate near 158°F. Whisking the cornstarch thoroughly with the sugar before adding liquids prevents lump formation by separating individual starch molecules. Direct heat must remain moderate to avoid scorching the delicate dairy and egg solids.
Butter added off the heat incorporates milk fats that coat the tongue, mitigating the sharp edge of the citric acid. Substituting margarine alters the melting point and leaves an oily film due to differing lipid profiles. Unsalted butter is preferred to keep the sodium level neutral, allowing the tart citrus flavor to dominate. Whisk the butter continuously until completely emulsified into the hot base.
Properly chilled curd maintains safety and texture for up to three weeks in the refrigerator. Press plastic wrap directly onto the surface before chilling to prevent a rubbery skin from forming. Cool the mixture rapidly in an ice bath if storage space requires immediate refrigeration. Always use a clean utensil to scoop portions and prevent microbial contamination.
