Martha Stewarts Ca 1995 Best Lemon Curd Recipes

EASY LEMON CURD

Steps:

• In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
• Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

MARTHA STEWART'S CA. 1995 BEST LEMON CURD

Steps:

• Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).
• Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!
• Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.
• Add the rind, continue stirring until well-blended.
• Transfer to whatever storage container you want: either a large one or several samll ones.
• Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
• Variations:.
• Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
• Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
• Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.