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Lemon curd
Lemon curd

Before you jump to Lemon curd recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Massive Advantages For Your Health.

On TV plus in magazines absolutely everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? You may know individuals that live by this and also require that their children live by this principle as well. You will even find that men and women in other country’s also follow this simple rule and they do not know why. In this post we are going to be looking at apples to see if they really are a food that will help to keep you healthy.

In accordance with another study, apples also can have good results on your brain. These studies showed that the ingredients in apples are able to help keep your brain cells from deteriorating as we age. And because of this you will see that apples may actually help people avoid the symptoms of Alzheimer’s.

To sum up, I guess an apple a day definitely can keep the doctor away and now you know why. The benefits we covered are only a few of the benefits that eating apples can offer. All the benefits would take us too much time to include in this post, but the information is out there. I hope that the next time you go to the supermarket you wind up getting plenty of apples. You will notice that your overall health may greatly be benefited by eating apples.

*We hope you got insight from reading it, now let’s go back to lemon curd recipe. To make lemon curd you need 6 ingredients and 8 steps. Here is how you cook that. *

The ingredients needed to make Lemon curd:
  1. Use 4 large egg yolks
  2. Prepare 2/3 cup granulated sugar
  3. Provide 1 Tablespoon lemon zest
  4. You need 1/3 cup fresh lemon juice
  5. Use Pinch salt
  6. You need 6 tbsp unsalted butter at softened, at room temperature
Steps to make Lemon curd:
  1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method by placing one vessel inside another) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
  2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
  3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
  4. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
  5. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
  6. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
  7. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe. - No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl
  8. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect it's texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mash sieve if you want to take the extra step.

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