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LEMON CURD CRACK

Keep adding pats two at a time until all the butter is gone. Step nineĬut the butter into pats and add two pats to the lemon mixture and stir until they melt. You will know it is done when you stick a tablespoon in the mixture and the delicious lemon sticks to the back of the spoon. Turn the heat on medium under the pan and whisk until it thickens, which takes around 10 minutes. (B) Step sixĪdd the lemon juice, zest to the egg mixture. Add the yolks to the pan and whisk them until they are combined. I had no sooner said that when, cracking the shell, the entire egg slipped into my hand and I was forced to separate it the way they did! How odd.īut let me tell you. (A)Īs I was separating the yokes for this recipe, I said to Christopher that either my grandmother Clara and/or my mom used to separate eggs with their hands, letting the whites run through their fingers.

LEMON CURD CRACK

I crack the egg in half and transfer the yolk from one shell to the other and let the white portion slip to the waiting bowl. I typically use the shells to separate my eggs. Adjust the amount of sugar you use to match the amount of lemon juice. Juice all four of the lemons and set the juice aside. The lemons I used yielded 1 cup of juice. I think one of the problems with lemon curd is people are scared of using a lot of lemon zest. That is it! Step twoĪfter you’ve washed the lemons, grab a microplane and zest three of the lemons. Gather the ingredients – lemons, egg yolks, zest of lemon, sugar and butter. I place the egg in my hand with my fingers just a tiny bit apart and let the whites drip into a bowl to save for another use. I transfer the yolk back and forth between hands until all the whites have been separated. You can use a fancy egg separator or you can just crack the egg and use your hands. Here’s a tip on separating the yolks from the whites.Use as much zest as three lemons yield.Before juicing the lemon, roll it between your palm and a hard surface like a counter.The thinner the rind, the more juice it will yield. Try to gauge the thickness of the rind.When picking a lemon, smell it too. The more lemon fragrance, the fresher the lemon.

The heavier lemons have more juice than the lighter ones.

The way to pick a great lemon at the market is to first heft it in your hand.

After 10 minutes, remove the lemons and run them under cold water, using a brush to scrub the skin.

To wash them, place the lemons in a bowl with three cups of water and 1 cup of white vinegar.

Be sure to wash your lemons before zesting.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. She mostly made her own lemon curd and boy, what a difference! Nana’s pies were the best because she could control the ingredients. That’s also why her homemade lemon curd was far tastier than canned. I used to save the crust to eat last and I’d savor every delectable mouthful. They were always light, flaky and so delicious. But, doesn’t everyone say that about their grandmother and her cooking?

My grandmother made the best lemon meringue pies. This lemon curd recipe is so tasty it’s going to make you want to curl your toes! It can be used in many other recipes, including tarts, cocktails, bars and other delightful, flavorful concoctions.