Lemon Curd

Written by  //  January 29, 2013  //  Jam, Recipes, Vitamix  //  No comments

Lemon CurdLast night a friend asked me if I had a recipe for Lemon Curd, I had to admit that I never make it as we don’t use a lot of jam but this morning I decided to have a go so I pulled out a few cookery books. I couldn’t use the internet because we had no connection which is why I had to rely on my books, how old fashioned.  I started with St Delia then Nigella and for balance I looked at Leith’s Cookery Bible. Nigella used the most eggs, both yolks and whole eggs and Delia the fewest. Leith’s was somewhere in the middle so that is the recipe I went with.  Nigella suggests having a bowl of iced water nearby so that you can plunge the pan into it if the mixture starts to curdle.  I didn’t like the idea of curdling so I cooked the curd in a pyrex bowl over a pan of simmering water.  It was quite slow though.  The instructions with the Leith’s recipe said that if the mixture boiled it was no big deal as the acid and the sugar stopped the eggs from scrambling.  You can do it in a heavy pan if you are very patient and careful. According to Nigella the curd is ready when it looks like lemon curd.  Not terribly accurate though because the mixture does thicken up when it cools.  As I was stirring the mixture I had a thought that I might be able to make lemon curd in the Vitamix so when the first batch was finished and had been put in the jar I started again with the same recipe but this time cooked it in the Vitamix.  Before I had finished the washing up from the first batch the second batch was ready.  It looks and tastes exactly the same so no guesses as to which way I will be making it in the future.  I might try reducing the sugar the next time I make it, I know it is meant to be sweet but——-.

 

Lemon Curd

Ingredients

  • 2 large lemons
  • 85g butter
  • 225g granulated sugar
  • 3 eggs lightly beaten

Method

  1. Finely grate the zest from the lemons then juice the lemons.
  2. Put the zest and the juice into a heavy pan or double boiler with the rest of the ingredients and cook very slowly stirring all the time till the mixture thickens.
  3. Strain into warmed sterilised jars and cover.

The Curd will keep in the fridge for about 3 weeks.

To cook in the Vitamix put everything into the goblet start the machine on variable speed 1 then work up to maximum speed and leave the machine running till you see steam coming from the top then strain and put into jars.

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