Pam's Lovely Lemon Curd

2
Pam Ellingson

By
@wmnofoz

I have made this recipe and I LOVE it. One of my favorite cakes is a white layer cake with this lemon curd between the layers as a filling, then frosted with a seven minute frosting then coated with coconut. Heavenly is the only word I can think of to describe it. 0;)
This is a web image until I make my own.

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes about a pint
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

How to Make Pam's Lovely Lemon Curd

Step-by-Step

  1. Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
    Juice and zest the lemons. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
  2. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
    Add juice and zest to egg mixture and whisk smooth.
  3. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8-10 minutes, or until mixture is light yellow and thickly coats the back of a spoon.
  4. Remove from heat and whisk in butter one piece at a time, letting each addition to melt before adding another.
  5. Place in a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks

    If you want to have a lighter lemon curd, fold in whipped cream just before serving. I love it that way on top of angel food cake with sliced strawberries. Yum.
  6. OH YES, I forgot to say that if you want an absolutely smooth and perfect lemon curd, when you finish whisking in the butter, you can put it through a fine strainer just in case some of the eggs curdled while you were heating them. Not necessary taste wise, but will make it smoother.

Printable Recipe Card

About Pam's Lovely Lemon Curd

Course/Dish: Pies Fruit Sauces
Main Ingredient: Fruit
Regional Style: American



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