Luscious Lemon Curd Recipes

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Got this recipe from an English friend of mine. This lemon spread is wonderful on scone or toast, and muffins. I have made it for several years as some of my Christmas gifts. I have never deviated from this recipe, and it's so good and rich!

Recipe From food.com

Provided by Recipe Baroness

Categories     Jellies

Time 35m

Yield 4 jelly jars

Number Of Ingredients 5

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  • Since lemons are quite acidic, choose a non-reactive pan to make your curd. Aluminum, cast iron, and unlined copper are all examples of reactive metals and not only will they react with the acidity but they could color your curd and make it taste yucky, simply put.
  • In a medium saucepan, over medium heat; pour lemon juice, butter, and cream. Heat to just under a boil; the butter should be melted. Remove from heat.
  • In a mixing bowl, whisk sugar, eggs, and yolks until combined, they should be light yellow and creamy. Whisk in a little (about 1/4 cup) of the hot liquid into the sugar-egg mixture, gradually whisking in a bit more until combined. This technique, called tempering, heats the eggs slowly and gently so they don’t scramble or curdle.
  • Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling.
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