Homemade Lemon Curd

METHOD

• 1)

  Prepare the lemons by peeling 3 of them. We only need the yellow skin as the white part is bitter.

• 2)

  Squeeze the lemons- we will need 1/2 a cup of juice.

• 3)

  Combine the sugar and peel in the bowl of a food processor and process until the mix is very fine, about 30 seconds.

• 4)

  Add in the butter, egg yolks, lemon juice and salt.

• 5)

  Pulse a few times and then process for 15 seconds or so until everything is incorporated.

• 6)

  “The mixture will looked curdled but that’s OK at this point”

• 7)

  Before starting to cook the mixture, prepare a fine mesh metal strainer over a bowl so it is ready when your curd is done cooking.

• 8)

  Place the mixture in a medium heavy-based saucepan over very (very) low heat to avoid cooking the eggs.

• 9)

  Stir frequently, in the same direction, using a heat-proof rubber spatula so everything gets mixed properly and nothing sticks in the bottom without scratching the pot.

• 10)

  “Do not leave the mixture unattended as it is very easy for it to overcook and curdle”

• 11)

  Cook the mixture for 15-20 minutes or until it begins to thicken.

• 12)

  The curd should cook to 170˚F/77˚C to avoid any salmonella bacteria contamination in the eggs.

• 13)

  You can also check the doneness of the curd by dipping the back of a spoon into the curd and tracing a path on it.

• 14)

  The path should remain intact.