Return to Main Recipes Page/Return to Home Page

Curd, Lemon II (D/P, KLP, TNT)
Source: Self
Yield: Approximately 3 cups

1 cup lemon juice; from 6 lemons
1 tsp. powdered gelatin
1-1/2 cups granulated sugar
1/8 tsp. salt
4 large egg; whole
6 large egg yolks
8 tbsp. margarine/butter; frozen, cubed

Measure 1 tbsp. lemon juice into a small bowl; sprinkle gelatin over top.

Heat remaining lemon juice, sugar, and salt in a medium non-reactive saucepan over medium-high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling.

Whisk eggs and yolks in large non-reactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.

Cook over medium-low heat, stirring constantly with heatproof spatula, until mixture registers 170°F on instant-read thermometer and is thick enough to leave trail when spatula is scraped along bottom of pan, about 4 to 6 minutes.

Immediately remove pan from heat and stir in gelatin mixture. Stir in frozen butter until incorporated.

Pour through fine mesh sieve into non-reactive bowl. You should have about 3 cups.

Cover surface directly with plastic wrap and refrigerate until firm enough to spread--about 4 hours.

Poster's Notes:
I make this all the time when I want a thick lemon pudding/curd. It's just fantastic. My favorite use is spread on layers of pound cake. The powdered gelatin makes it firm enough for using as a filling between layer cakes.

Posted by Marla Lemonik

Nutritional Info Per Serving: N/A