If you all want a wonderful, very tasty lemon curd recipe, look no further. I have made this many, many times -- until, that is I discovered that I could do it in my Vita Mix blender. I takes 5-10 tops to make in the blender.
Gourmet Meyer Lemon Curd
Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
Active time: 20 min Start to finish: 20-30 min; Makes about 1 2/3 cups
INGREDIENTS
For 1 recipe:
2 t. Zest from 2 lemons
½ C juice from 3-4 Meyer lemons
½ TO ¾ C sugar
2 large eggs
1 cube unsalted butter, cut/4 pieces
FOR DOUBLE RECIPE:
1 T Zest from 4 lemons
1 C juice from 6-8 Meyer lemons
1 TO 1 ½ C sugar
4 large eggs
2 cubes unsalted butter, cut/8 pieces
PREPARATION
1. Finely grate zest from lemons (use Microplane grater for fast work)
2. Squeeze enough juice for the recipe
3. Whisk together zest, juice, sugar & eggs in a metal bowl & add butter
4. Set bowl over a saucepan of simmering water
5. Cook, whisking, until thickened & smooth until instant-read thermometer reads 160°F, about 5 minutes (in blender bring to 170°F)
6. Force curd through a fine sieve set into another bowl
7. Serve warm, or cover surface of curd with wax paper or saran wrap and cool completely.
8. Refrigerate in a covered jar when cool
Cook’s Notes:
Lemon curd keeps for one week, if covered and chilled
If substituting regular lemons, increase sugar to ¾ cup
Making this in the Vitamix is easier; curd comes out very pale and fluffy
Doubling the recipe works great
Curd can be frozen
Epicurious.com, December 1999