Ingredients with Measurements:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed Volkamer lemon juice
- 1/2 cup unsalted butter, cut into small pieces
- 1 tablespoon grated lemon zest
Special Equipment Needed:
- Double boiler
- Whisk
- Fine mesh strainer
- Glass jars with lids for storing
Step-by-Step Instructions:
1. In the top of a double boiler, whisk together the eggs and sugar until well combined.
2. Add the lemon juice and whisk until smooth.
3. Place the double boiler over medium heat and stir constantly with a whisk until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
4. Remove the double boiler from the heat and whisk in the butter, a few pieces at a time, until fully incorporated.
5. Stir in the lemon zest.
6. Strain the curd through a fine mesh strainer into a clean bowl.
7. Pour the curd into glass jars and let cool to room temperature.
8. Cover and refrigerate until ready to use.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of curd
Nutritional information:
Per serving (2 tablespoons):
Calories: 120
Fat: 7g
Saturated Fat: 4g
Cholesterol: 65mg
Sodium: 10mg
Carbohydrates: 14g
Sugar: 14g
Protein: 1g
Substitutions for ingredients:
- Meyer lemons can be used instead of Volkamer lemons.
- Salted butter can be used instead of unsalted butter, but omit the additional salt.
Variations:
- Add 1/2 teaspoon of vanilla extract for a subtle vanilla flavor.
- Use lime juice instead of lemon juice for a lime curd.
- Add 1/4 cup of coconut cream for a coconut lemon curd.
Tips and Tricks:
- Whisk constantly while cooking to prevent the eggs from curdling.
- Use a fine mesh strainer to remove any lumps or bits of cooked egg.
- Store the curd in the refrigerator for up to 2 weeks.
Storage Instructions:
Store the curd in glass jars with lids in the refrigerator for up to 2 weeks.
Reheating Instructions:
The curd can be served cold or at room temperature. If you prefer it warm, place the jar in a bowl of warm water until it reaches your desired temperature.
Presentation Ideas:
Serve the curd in a small dish with fresh berries or as a topping for pancakes or waffles.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon.
Pairings:
Serve the curd with scones, toast, or biscuits.
Suggested Side Dishes:
Serve with fresh fruit or a side of bacon.
Troubleshooting Advice:
If the curd is too thin, cook it for a few more minutes until it thickens. If it is too thick, whisk in a little more lemon juice or water.
Food Safety Advice:
Keep the curd refrigerated and discard if it has been left out at room temperature for more than 2 hours.
Food History:
Volkamer lemons are a variety of lemon that originated in Italy and are known for their sweet, floral flavor.
Flavor Profiles:
The Volkamer lemon curd is sweet, tangy, and has a subtle floral flavor.
Serving Suggestions:
Serve the curd as a spread on toast, as a filling for cakes or tarts, or as a topping for yogurt or ice cream.
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