Lemon Curd is rich, velvety edible sunshine! Originating in England, it can be used for so many things: cakes, pies, tarts, muffins, toast, biscuits, scones, and is fantastic by itself with a spoon! Made in a pressure cooker, it turns out perfectly every time.
Rootitoot Lemon Curd
Yield: 2 cups
Approximate Total Time: 55 minutes plus cooling time (30 minutes on counter, 4 hours in refrigerator)
Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website: https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-lemon-curd/
Lemon Curd 101:
*Melt the butter, and cool it to room temperature before starting the recipe so that the butter doesn't cook the egg when added to the mixture.
*Zest lemons before cutting them. If using Meyers lemons, don't use the zest as it can be bitter.
*Remove the chalaza (the stringy white bit) in each egg and yolk before combining the eggs with sugar.
*If desiring a sweeter curd, use 1 cup sugar.
*Avoid using metal whisks or strainers as they can impart a metallic taste when used with lemon juice.
*I use a 6-qt. pressure cooker.
Click here to print!
Lemon Curd 101:
*Melt the butter, and cool it to room temperature before starting the recipe so that the butter doesn't cook the egg when added to the mixture.
*Zest lemons before cutting them. If using Meyers lemons, don't use the zest as it can be bitter.
*Remove the chalaza (the stringy white bit) in each egg and yolk before combining the eggs with sugar.
*If desiring a sweeter curd, use 1 cup sugar.
*Avoid using metal whisks or strainers as they can impart a metallic taste when used with lemon juice.
*I use a 6-qt. pressure cooker.
Click here to print!
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