Rita’s Fool Proof Blender Lemon Curd
Whenever I make angel food cake, I have leftover yolks. Some of them go into this luscious and easy lemon curd. Lemon curd, an intensely flavored spread and filling, originated in England, served at tea with scones and as a filling for tarts. Use in place of jam on biscuits. Stir into whipped cream to make a mousse; fill thumbprint cookies with curd; layer with cake, whipped cream and berries for a trifle; or fill phyllo shells with curd and top with berries.
I’ve had this recipe for years and it’s one that works, every time. So if you’re afraid of making curds/custards, try this.
Blender Lemon Curd
1/2 cup sugar
1/3 cup fresh lemon juice
5 large egg yolks, room temperature
1/2 cup (1 stick) unsalted butter, melted and kept very hot
Combine sugar, juice and eggs in blender. Whirl until mixed. On low speed, add butter gradually in thin stream. Transfer to a good 2 quart saucepan.
Cook over low heat, stirring constantly, just until mixture is thick enough to leave a track in a spoon (put a spoon in the curd, then pull it out and run your finger down the center – if the track stays, it’s done, and this will be at about 160 degrees or so), about 8-10 minutes.
Let cool. Makes 3 cups of lemon curd.
Store refrigerated, covered, lemon curd will keep up to 2 weeks.
And in the freezer (yeah!) up to 2 months. Just whisk it a bit after it thaws.
Lemon Curd Tips from Rita’s kitchen:
OK, what happens if your lemon curd does lump up? This is due to too high a temperature, keeping it on the heat too long or a pan that is not high quality enough to cook the curd properly. What to do? Just press the mixture through a sieve after it’s cooked.
Substitute lime juice for the lemon, or a combo of the two.
Freeze citrus. You can freeze lemons and limes whole, peeled or not. You’ll be amazed at the amount of juice they exude after they thaw.
You’ll love this foolproof and easy lemon curd recipe. Let me know how yours turns out.