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Ken's Fabulous Lemon Curd
Recipe by Ken Hoyt of Ken Hoyt Style
Lemon curd is quite versatile. Use it as a spread on
toast, muffins, biscuits or scones. It's also a great cookie sandwich
filling or cake filling. You can even use it to fill pie or tart shells
for a quick dessert.
6 T butter
2 eggs
2 egg yolks
1 tsp. grated lemon zest
2/3 C fresh lemon juice
1 C sugar
In a large bowl with an electric mixer, beat butter and sugar with an
electric mixer until well-combined, about 2 minutes. Slowly add the eggs
and egg yolks. Beat for another minute then mix in the lemon juice and
zest. Don't worry if the mixture looks curdled it will smooth out when it
cooks.
Transfer the mixture to a heavy-based saucepan and cook over low heat
until it looks smooth (you may find that a bain marie is successful).
Increase heat to medium and cook, stirring constantly, until the mixture
thickens, about 12-15 minutes. You will know its ready when it will leave
a path on the back of a spoon or register 170°F on a candy thermometer. Do
not let the mixture boil!
Transfer cooked curd to a bowl and press plastic wrap on the surface to
keep a skin from forming. The curd will thicken as it cooks, so chill
completely in the refrigerator. It should last for about a week, covered
tightly, in the refrigerator.
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