How to Make Lemon Curd
Zest the lemons., Juice the lemons., Beat the eggs., Add butter., Bring the mixture to a simmer., Let cool slightly.
Step-by-Step Guide
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Step 1: Zest the lemons.
It's much easier to juice a zested lemon than it is to zest a juiced lemon.
Here are some ways to do this:
The first way is to use a lemon zester.
This is a handy tool, built with the express purpose of peeling the skin off lemons and limes.
Another way to do this is with a fine-toothed grater.
The advantage to this is that rather than having long strips of skin to then chop fine, the grater does all that in the process of grating.
A third method is paring.
With a paring knife or vegetable peeler, peel away strips of lemon skin.
If you use a peeler, make sure you trim off any of the white pith before proceeding—it's very bitter.
Mince the lemon zest, until you have 1 tablespoon of lemon zest—about 1 lemon. -
Step 2: Juice the lemons.
A regular hand juicer should get you about 2 tablespoons of juice from one lemon.
If you find you're not getting enough juice, try rolling the lemon firmly on a hard surface to break up the tissue and release more juice, or microwave it for 10 seconds to warm it up. , Combine the Whisk eggs, sugar, lemon juice, and lemon zest in a small saucepan, and whisk together until well-blended. , Stir in the butter with a spoon, and mix until smooth. , Do not bring to a boil.
Over low heat, gently bring the mixture barely to a simmer (small bubbles occasionally rising to the surface).
Cook, stirring constantly, for about 15 minutes or until the mixture thickens. , Pour into small glass jars, custard cups, or small bowls, and store in the refrigerator. -
Step 3: Beat the eggs.
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Step 4: Add butter.
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Step 5: Bring the mixture to a simmer.
-
Step 6: Let cool slightly.
Detailed Guide
It's much easier to juice a zested lemon than it is to zest a juiced lemon.
Here are some ways to do this:
The first way is to use a lemon zester.
This is a handy tool, built with the express purpose of peeling the skin off lemons and limes.
Another way to do this is with a fine-toothed grater.
The advantage to this is that rather than having long strips of skin to then chop fine, the grater does all that in the process of grating.
A third method is paring.
With a paring knife or vegetable peeler, peel away strips of lemon skin.
If you use a peeler, make sure you trim off any of the white pith before proceeding—it's very bitter.
Mince the lemon zest, until you have 1 tablespoon of lemon zest—about 1 lemon.
A regular hand juicer should get you about 2 tablespoons of juice from one lemon.
If you find you're not getting enough juice, try rolling the lemon firmly on a hard surface to break up the tissue and release more juice, or microwave it for 10 seconds to warm it up. , Combine the Whisk eggs, sugar, lemon juice, and lemon zest in a small saucepan, and whisk together until well-blended. , Stir in the butter with a spoon, and mix until smooth. , Do not bring to a boil.
Over low heat, gently bring the mixture barely to a simmer (small bubbles occasionally rising to the surface).
Cook, stirring constantly, for about 15 minutes or until the mixture thickens. , Pour into small glass jars, custard cups, or small bowls, and store in the refrigerator.
About the Author
Sandra Bell
Professional writer focused on creating easy-to-follow home improvement tutorials.
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