Lemon Curd

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Dissolve the gelatin in the water.


 

 

 

 

 

 

 

 

 

 

 

 

Set aside.

Place the eggs and yolks in the top of a double boiler.

 

 

 

 

 

 

 

Whisk to combine.

Whisk in the sugar and lemon juice.

 

 

 

 

 

 

Add the butter pieces.

 

 

 

 

 

 

 

Place over hot water and, stirring constantly,

 

 

 

 

 

bring to 172 degrees on a candy thermometer.

 

 

 

 

 

Tear the gelatin into little pieces and whisk into the curd.

 

 

 

 

 

 

Use at once or pour into a storage container, cover the surface with plastic wrap;

 

 

 

 

 

poke a few holes in it and refrigerate to cool.

Print Friendly

Leave a Reply