Lemon/lime curd Test
Lemon/lime curd is a delicious and versatile spread that can be used for many things from scones and tarts to creamy fillings in cream puffs, donuts, and croissants.
Equipment
- 1 medium saucepan
- 1 large metal or glass bowl
- 1 large spoon
- 1 fine mesh strainer
- 1 medium size bowl
- 1 Whisk
- 1 plastic wrap
Ingredients
- ⅔ cup sugar
- ½ cup fresh lemon juice
- 1 egg
- 2 egg yolks
- 1 teaspoon lemon zest
- 6 tablespoon unsalted butter
Instructions
- 1. Add 1-2 inches of water to a medium saucepan and heat to a simmer.
- 2. In a large glass or metal bowl, whisk together eggs, yolks, and sugar.
- 3. Stir in the lemon juice and zest.
- 4. Place the bowl on top of the saucepan and stir the mixture constantly.
- 5. Cook until the mixture is thick enough to coat the back of a spoon.
- 6. Remove from the heat and strain through a fine mesh strainer and into a clean bowl or container.
- 7. Add the butter and whisk until smooth.
- 8. set the container on an ice bath(bowl with ice able to fit the container with lemon curd) and stir occasionally until cooled.
- 9. Cover and refrigerate overnight.
Notes
The lemon curd can be kept in the fridge for a week.
