CategoryBreakfast, DessertDifficultyIntermediate

Fresh lemon curd made with organic lemon juice is a quick and delectable topping for your favorite baked goods. Or eat it by itself, we won't tell!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 4 medium organic HGO Farms lemons, squeezed (for approx. ½ cup juice)
 3 Whole eggs
 6 tsp salted butter, softened and cubed
  cup granulated sugar
 1 tsp gelatin + 1 tsp cold water to hydrate
 1 tsp fresh lemon zest
1

Fine sugar is best for this recipe to make a smooth curd, so place the 2/3 cup sugar in the blender and pulse for 15 – 20 pulses to create a soft, fine sugar and set aside. You can also mix up your gelatin in a small bowl and set aside (it will harden but this is fine, you will add it after the curd cooks).

2

You will need to cook this curd mixture on a double boiler setup so that it doesn’t curdle, the easiest way to do this is to use a medium sized saucepot filled with ½ cup of water and a large glass bowl. Place the saucepot with water on stovetop on medium heat and bring to a simmer. Place the glass bowl on top of the saucepot to cover (steam will exit from under the bowl and this is ok!). In the bowl place the following : lemon juice, uncooked eggs well scrambled with a fork, sugar, and lemon zest. Begin stirring mixture and do so constantly. After a minute or so, add in the butter cubes and continue stirring constantly for 8 – 10 minutes until the mixture begins to thicken and the butter melts completely. Be careful not to leave the curd for a moment as it cooks unevenly if you do so.

If you have a candy thermometer handy, test the mixture and remove it from heat once it reaches a temperature of 160F. If you do not have a thermometer, remove from heat after 10 minutes and mixture has thickened slightly – it will thicken further when cool. To do so, remove the double boiler from heat, then the glass bowl from the saucepot – watch for hot steam! Off the heat, stir in gelatin pieces (it will soften and dissolve) until curd is smooth.

3

Cover curd with plastic wrap (pressing wrap down onto the curd to seal it and prevent a film from forming) and place in the fridge to cool for at least an hour to overnight. Serve alone or use as a topping for muffins, biscuits, cornbread, or your favorite baked goods! Keep sealed in fridge.

Ingredients

 4 medium organic HGO Farms lemons, squeezed (for approx. ½ cup juice)
 3 Whole eggs
 6 tsp salted butter, softened and cubed
  cup granulated sugar
 1 tsp gelatin + 1 tsp cold water to hydrate
 1 tsp fresh lemon zest

Directions

1

Fine sugar is best for this recipe to make a smooth curd, so place the 2/3 cup sugar in the blender and pulse for 15 – 20 pulses to create a soft, fine sugar and set aside. You can also mix up your gelatin in a small bowl and set aside (it will harden but this is fine, you will add it after the curd cooks).

2

You will need to cook this curd mixture on a double boiler setup so that it doesn’t curdle, the easiest way to do this is to use a medium sized saucepot filled with ½ cup of water and a large glass bowl. Place the saucepot with water on stovetop on medium heat and bring to a simmer. Place the glass bowl on top of the saucepot to cover (steam will exit from under the bowl and this is ok!). In the bowl place the following : lemon juice, uncooked eggs well scrambled with a fork, sugar, and lemon zest. Begin stirring mixture and do so constantly. After a minute or so, add in the butter cubes and continue stirring constantly for 8 – 10 minutes until the mixture begins to thicken and the butter melts completely. Be careful not to leave the curd for a moment as it cooks unevenly if you do so.

If you have a candy thermometer handy, test the mixture and remove it from heat once it reaches a temperature of 160F. If you do not have a thermometer, remove from heat after 10 minutes and mixture has thickened slightly – it will thicken further when cool. To do so, remove the double boiler from heat, then the glass bowl from the saucepot – watch for hot steam! Off the heat, stir in gelatin pieces (it will soften and dissolve) until curd is smooth.

3

Cover curd with plastic wrap (pressing wrap down onto the curd to seal it and prevent a film from forming) and place in the fridge to cool for at least an hour to overnight. Serve alone or use as a topping for muffins, biscuits, cornbread, or your favorite baked goods! Keep sealed in fridge.

Fresh Lemon Curd

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